VNC China Dining Club joins the table at Da Tang Dynasty Hand-pulled Noodles Bar
by Astrid Bouwman
For the first time in the history of the VNC China Dining Club, there is no rice on the table, but noodles made from wheat flour. In Northern China, this forms the staple ingredient of every meal. Noodles, for that matter, can be made from all kinds of flour. Restaurant Da Tang Dynasty in Rotterdam distinguishes itself by offering a peak into the kitchen to see how the noodles – either hand-pulled or sliced -are made. A true attraction for noodle fans.
Artful tea set and flavorful appetizers
But first, several striking tea sets from the collection of host OEY Toen Ping made their appearance. Variety in material, color, shape – every single set is unique. There was a simple but subtle set made of brown clay, and another with a sophisticated celadon glaze – a translucent green that creates the impression of precious jade. The next set is made of blue clay from which an emblem has been carved, while on the double-walled red set, imperial dragons in gold have been applied in multiple layers. All the teapots are decorated with a beautiful drawing or a wise saying. Everything reflects the care that consuming tea deserves in Chinese culture; more than a thirst quencher, a tea set speaks of hospitality, respect, harmony and finesse.
Before the noodles hit the table, three tasty appetizers were served:
൦ Tofu with century egg: soft and funky;
൦ Chili cucumber: crunchy and spicy;
൦ Potato julienne: fresh and slightly sour.
Pulling and slapping
Behind the curtain in the kitchen, the chef was already warming up his muscles and pulling the dough apart. Whereas an Italian chef will spin a disk through his hands in no time, the Chinese chef pulls the slice of dough out time after time, folding it back on itself, to ultimately end up with a handful of strands no thicker than two millimeters. You stand there, watch it, and you don’t really understand what is happening right before your eyes. The secret lies in all sorts of little tricks: the dough – a precise ratio of flour, water and oil – must be kneaded in just the right way and left to rest for the exact amount of time. The pulling itself requires long practice to get the right swing down, so that eventually, muscle power and muscle memory make the work look effortless. If you have ever made something with dough yourself, you know that this is a matter of endlessly rehearsed craftsmanship.
One of the beautiful illustrations in the restaurant featuring the highly complex character and the word Biang is an onomatopoeia (sound imitation). It refers to the loud sound the chef makes when he/she stretches the fresh dough and slaps it hard against the work surface. We did indeed hear this ‘biang’ or ‘bang’, ‘thud’, ‘pets’ on a regular basis.
Variety on the plate
Three variations appeared on the table:
- The thin noodles, pulled right before our eyes, swam in a clear broth, complemented with thinly sliced fried lamb, pak choy, carrot, bean sprouts, and spring onion.
- A flat and wider noodle served with pork belly and the same vegetables, but in a spicy oil, making it a completely different dish.
- The third variant was a dish with sliced noodles, more irregular in length and thickness, featuring the aforementioned vegetables and large chunks of melt-in-the-mouth tender beef.
Thus, we were able to taste three different noodle dished in a single evening and determine our choice for a future visit. The type of noodle can be combined in any way with sauce and meat – or vegetarian – as desired.
Another tip from Korean cuisine in case you want to share or don’t like slurping; Bring a pair of scissors to cut the incredibly long strands into manageable pieces.
Will you join us next time?
Would you also like to join the VNC China Dining Club? The next one will take place in The Hague at Ming Dynasty
Tuesday, June 16, 2026 from 6.30 PM- 9.00 PM. You can sign up via this page.
