今集以麵食為主題，鼎爺示範手搓銀針粉，三姐則傳授令紅薯粉口感QQ的技巧。
煒哥即席製作薄薄的麵皮裹着五香豆腐、蝦皮、粉絲、韭菜餡料，煎得金黃香脆，幻化成特色北方美食「韭菜盒子」，配上清涼的「韓式番茄仔」同吃，開胃減膩！
俊彥以全雞、金華火腿製作雞濃湯配上手工麵，將煎香雞丸串懸在碗邊，既能保持香脆的口感，又令菜式賣相精緻獨特。
煒哥與俊彥都以手作麵為亮點，盡顯心思及耐性，誰的作品能令評判眼前一亮？
This episode focuses on noodles. Master Ding demonstrates how to hand-roll silver needle noodles, while Third Sister shares tips on achieving a chewy, springy texture with sweet potato noodles. Brother Wei makes thin wrappers filled with spiced tofu, dried shrimp, vermicelli, and chives, pan-frying them until golden brown and crispy, transforming them into the traditional Northern Chinese dish, "Chive Boxes," served with refreshing Korean-style tomato sauce—a perfect appetizer and a light snack! Junyan prepares a rich chicken broth with whole chicken and Jinhua ham, paired with handmade noodles, and suspends pan-fried chicken meatballs around the bowl to maintain their crispiness while adding a unique and appealing presentation. Both Brother Wei and Junyan highlight their handmade noodles, showcasing their dedication and patience. Whose creation will impress the judges?
