11 Comments
User's avatar
Paul Dotta's avatar

Great writing, great subject. 💖 Funny story, before we went to Chengdu and Chongqing to try spicy noodles, we were watching a CCTV documentary interviewing small noodle shop owners. My young son, maybe 8 at the time, turns to me and says, "Seems like if you're having trouble in your life, just open a noodle shop!" 😂😂

Expand full comment
Xueci Cheng's avatar

Haha, that's quite funny — great observation about your son. I love watching those food documentaries and can definitely second that. Those noodle shop owners are always portrayed as so happy (I'm sure they love what they do!) and a bit romanticized.

Expand full comment
Amit Phansalkar's avatar

This is a great piece of food writing. The dish itself sounds like something that I must try. Thanks you.

Expand full comment
Xueci Cheng's avatar

thank you for the kind words Amit!

Expand full comment
Clayton Grey's avatar

Looking forward to trying this. Picked up some yacai today for the purpose.

Expand full comment
Xueci Cheng's avatar

Happy to hear that! 🫡

Expand full comment
Luciana Prachedes's avatar

Ohhh it looks delicious!! I will try this one!

Expand full comment
Xueci Cheng's avatar

Thank you luciana! Hope you like it ☺️

Expand full comment
Marloes Wardenier's avatar

I will definitely make this!

Expand full comment
Xueci Cheng's avatar

I hope you love it!! i might be biased but it's one of my fav noodle dishes

Expand full comment
Ryan's avatar

Such a great article! Chinese Food Demystified made some similar points in their video but your research and history go even deeper. Love the vintage recipe. Wish I could post a picture of the amazing ranmian version we made last night thanks to your efforts 😁🔥

Expand full comment