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2013-02-14
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The stall owner takes his time to slowly prepare the noodles, using cold water to rinse the noodles after blanching it in hot water. Thus, the noodles were nicely springy. The sauces used in the flavoring were also good and tasty. For the shrimp dumplings, there were some chopped water chestnut and minced pork together with a whole shrimp per dumpling - tastes pretty good as well. As for the soup, it's nothing to shout about though. Usually cai xin vegetables are used but I think because it's st
The stall owner takes his time to slowly prepare the noodles, using cold water to rinse the noodles after blanching it in hot water. Thus, the noodles were nicely springy. The sauces used in the flavoring were also good and tasty. For the shrimp dumplings, there were some chopped water chestnut and minced pork together with a whole shrimp per dumpling - tastes pretty good as well. As for the soup, it's nothing to shout about though. Usually cai xin vegetables are used but I think because it's still the CNY period, it might be hard to get the cai xin so they used the other bai cai vegetable instead. Generally quite a good plate of noodles that I will return for again. 張貼
