How to make Chinese Suomian hand-pulled noodles

I just finished watching this amazing video of traditional Chinese Suomian noodles being made in Nanshan, China. The video shows how lots of hand labor goes into rolling, stretching and drying these hand-made noodles. The outcome relies heavily on the weather patterns in the area and if it rains, well, just like laundry, the noodles are ruined and must be made again from scratch.

Is there a place in NYC to eat these specific type of noodles?