"The 'resting' phase in dough-making is indispensable.
Do not think that dough beaten with a black stick can be used for making noodles directly—without the 'resting' phase, no matter how excellent the kneading technique, the texture of the noodles will be severely compromised.
In scientific terms, 'resting' essentially allows the tightly entangled gluten structure in the dough to expand after absorbing enough water, thus gaining elasticity, extensibility, and a more stable structure.
10 minutes is considered a very short time.
In Xia Yu's mind, there are many green-quality traditional Chinese recipes. Though these recipes are not of high quality, they are very meticulous in their method; they require the chef to knead the dough repeatedly, then let it rest for half an hour, knead again, and repeat this cycle seven or eight times. After shaping the dough into noodles, they cover it with a damp cloth and let it rest overnight before it can be cooked the next day.
