Queens, United States
135-25 40th Rd
N/A
+19175635975
Loved my experience. Hearty portions
like
Good spot for tasty Noodles. Dropped in on Tues. The service was friendly and observant. The bill won't shock you.
Great noodle soup place for winter. They use hot stone bowl, it keep the noodle soup nice and hot (My favorite). Even at the end, the soup is still warm.
This place serves something different - deconstructed hot bowl of noodles. Interesting to watch it boil in front of you, and the soup is good. However, portions are small - even though everything is on little plates, there’s barely any food once you tip it all into the bowl. Service was bad - they forgot to take the order for our drinks so we just went without - not even water.
CHINA (YUNNAN) Excerpt from Eat the World NYC: One of the benefits of all the younger generation Chinese money flowing into Flushing and other parts of the city is a wealth of options for regional cuisines. In large Chinese cities with hungry and affluent people, there is a desire to eat the foods from all around the vast country, where regional styles are wide. These hungers have of course traveled with the newest residents, and new, sleek restaurants seem to be popping up weekly to cater to them. One of the biggest trends of the last few years is the cuisine from the southern province of Yunnan, and specifically the rice noodle soup known as \crossing the bridge noodle.\ This is the most famous dish from Yunnan and is known throughout China. There is some debate about the origins of the name and story behind these noodles, if you have a moment dig into this fun rabbit hole. Served traditionally, a tray of ingredients comes out while the soup broth is heated up. Sliced meats of your choosing, pickled vegetables, lettuce, and a quail egg make up some of the items that will eventually make their way into the soup. In Yunnan, rice noodles are eaten almost exclusively as the southern climate supports this staple over northern grains. A bowl of hot cooked rice noodles is brought out just before the broth.
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