zha jiang mian on orecchiette with cucumber garnish. i only had somen in the asian noodleverse so i went to orecchiette because zha jiang mian has to be quite toothsome.
Steamed tofu with preserved egg and chili sauce topping.
noodle course 2: wheat noodles in lamb and soy broth, bok choy and spinach soup, topped with vinegar marinated garlic. one piece of duck egg because it’s delicious.
a regional specialty from my hometown in china: yang rou pao muo. tiny bits of rather hard bread in lamb broth with lamb, bean thread, and cabbage. traditionally eaten with pickled garlic.
i think it’s the shizz. white people and even chinese people from other regions who i’ve taken to eat it, not so much.
kung paoish carrots, green pepper, and louisiana red hot. i decided to add the peanuts and some sweet soy at the last minute.
Ginger and leek dumplings from the dump truck and a latte from cloud 7. Very tasty and well portioned for lunch but a little salty. Easily fixed by not using the sauce. also like the bit of slaw on the bottom, felt like i was eating a real lunch.
