Any video I’ve seen, Hand cut, knife-shaved, and other Chinese wheat noodles (SFBA/Norcal) , has shown a big pot, no skimming, and a quick technique so I don’t think the temperature of the water changes much— a full serving takes around as long as it takes me to submerge a pound of spaghetti into a pot.
I’ve witnessed the same at a MY China. It’s not the same type of noodle, but my inexperienced hands at making Then thuk noodles aka Amdo noodle squares aka Tang fan 汤饭 aka Mian pian 面片 require me to use small batches otherwise it’s sog city.
