Great intel - thanks!
i liked the fried chicken - which is very different from southern-style fried chicken with a flour-egg-flour really thick crust, etc. i could appreciate that it was crispy yet still just pretty much skin, vs.
Noodles are good as expected from this place. Very mala (for my taste buds) I aaa hoping for a balance of sweet and spicy.
Can’t leave without the you po mian. Added a spoonful of chilli oil and some vinegar. Mix very thoroughly and enjoy
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Chongqing noodle?
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Yup! Have you been?
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Yes years ago pre Covid maybe like 2029 I believe he was the chef from best noodle house that used to be a huge ftc favorite back in the day.
Glad to hear it was delicious I need to revisit these two places I really liked them both back then.
Tried Na Jia Bistro to sample the Dong Bei cold noodle and pork rib, potato, green bean, and glass noodle casserole. Both tasty.
Dong Bei cold noodle was a cross between Korean cold noodles, naengmyeon, and Japanese cold ramen, hiyashi chuka. The noodles are chewy, like in naengmyeon, and the cold sauce/broth is sweet and slightly sour like the dressing for hiyashi chuka.
The pork rib dish is a good one to eat with rice. Saucy and hearty.
A few of the other tables ordered the fried pork, sliced to a thin cutlet, with a light sweet and sour sauce. We’re looking forward to try that next time.
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I miss Hong Kong Cafe’s chee cheung fun.
Big fan of their knife cut cumin lamb noodles
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99 Ranch Alhambra/Main St has a snail noodle soup stall for those that are interested
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ate at Hui Tou in Hollywood yesterday after I couldnt find the parking garage in the Highland/Hollywood center…one order of hui tou and one order of those half moon pancakes…hadnt eaten all day and couldnt believe how that stuffed me to the gills!but worth it!
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i found the cold noodle to be more korean in terms of the addition of some sort of carbonated beverage. i thought it was sprite while my dinner companion thought it might be cola. also had the pork belly and the fish filets in spicy oil. i let my companion take the fish leftovers home and reheat it with the addition of tofu, more mushrooms and bean sprouts. it wasn’t until after i’d finished that i discovered that i could have ordered white rice (which i don’t normally associate with dongbei cuisine) which meant that this was one of the few times i ate chinese cuisine without some sort of accompanying starch which is unheard of for a toisan boy.
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Which Korean cold noodle is made with a carbonated beverage?
Dong chi mi will have sprite or 7up added for sweetness to offset the kimchi broth. My mom does this often.
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Interesting! Thanks for the note. Did not know that.
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i recall david chang talking about how his family’s version of it always included sprite for the carbonation.
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I tried this place a couple times, one delivery and pickup
Pretty good! The thick noodles are pretty thick. I’d love a little more sauce maybe. I got the crispy pork add on but didn’t like it, feels overpriced for what is effectively bacon bits. Taking this home and doctoring it up is pretty good. Wish they had something of intermediate thickness maybe
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Thanks for the report!
What I liked about them when they were a full scale restaurant was that they had like 5 different noodle thicknesses/widths to keep things interesting. Does look like the noodles @JeetKuneBao got at Chongqing special noodle fits the medium thickness a little bit better to your preference.
Funny enough, I’m truly craving the ultra thick udon chewy noodles so will need to check it out soon enough!
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me too
DX-Lab did a great job.