New hand pulled noodle shop in ctown (pics included)...maybe better than Super Taste?
So I tried this hand pulled noodle place at 144 East Broadway, it doesn't have an english name and it's called Fu Zhou something in chinese (forgot the rest). It's kind of an interesting area b/c it's further east past all the bustle of the main part of east broadway and there are a bunch of restaurants around there (wonder if any are good?)...there was a fujian seafood place called zheng family something that looked interesting
Anyhow, its a small place with a few tables, it's decor is white rundown walls and nothing else really, there is a small TV playing a chinese variety show on it and there is a metal table where they pull the noodles and a small kitchen where they cook everything and everyone is chinese...just the type of place that makes good food in chinatown.
So, I ordered the following:
- beef noodle soup (niu rou mian) - really excellent...the noodles were of the same quality as Super Taste and they were cooked perfectly (al dente) although they were pulled thinner and I liked the noodles at Super Taste a bit more b/c they are pulled thicker, the soup broth was better than Super Taste (although they don't have the spicy broth) it was slightly richer and just had a better beef flavor to it, the vegetables they use were definitely better and the beef was flavored better although it wasn't high quality beef by any means (all the places use tendon type meat)...all around very good
- boiled dumplings (shui jiao) - very good although the boiled dumplings at Super Taste are better mainly b/c i thought the skins were a little too thick and the filling wasn't quite as even
Overall, this place is excellent and I go to Super Taste weekly, but this place was better (at least on this trip), I need to go a couple more times to see how consistent it is, but I was very pleasantly surprised by this place and it could be my new "go to" noodle shop. Also, I do like that they pull your noodles as soon as you order them
Fyi, they are very english challenged, but they translated maybe 4 or 5 of the main things into english, so you should be able to get by through pointing if you can't speak any chinese
There are also two pics of the beef noodle soup and the boiled dumplings
Here's the yelp:
yeah it was very good and really cheap ($12 for two people, two bowls of noodles, two sodas and an order of dumplings)
also they have other stuff on their menu in chinese (i couldn't read everything though). Some of the other interesting stuff was the tang yuan (which are small balls of very soft rice dough with sweet filling usually either black sesame paste or peanut paste) served in either hot water or a sweet hot soup (i love it when its made right) and they had some type of dry fried noodle as well.
I really enjoyed this place Lau. Excellent noodles, plenty of meat, and a tasty broth. Question for you or others: Do you use any of the provided sauces to notch-up your soup? In Japanese noodle soups, they often use Japanese shoyu to give it saltiness and flavor. I sometimes find that straight Chinese broths, especially a beef one like this, have a sort of gaminess- not unpleasant though. I gave my soup a couple of squeezes of the provided soy sauce (probably there for the dumplings) and a squeeze or two of red rooster and was extra happy with the results.
...And yes, it's a great value. I tried Ippudo earlier in the week and can't help but feel that my internal chowhound gyroscope was in much better balance after my visit here. Thanks for the post.
i use chili oil and the pickled vegetables (suan cai) on the table...i think that combo goes really well without killing the beef flavor of the broth; i generally think chinese broths usually have plenty of salt in them, so im hesitant to put soy sauce in it, the broth can be more delicate in a japanese ramen type place and soy sauce can go well with it
while i think sriracha sauce is potentially one of the best sauces ever created, but i think its flavor is too strong for beef noodle soup (although i always put it in pho, but thats a difference story)
Unlike Japanese, Chinese do not put soy sauce into soup or soup noodle (though in the process of making the soup base they may). If they want to add saltiness, they simply put salt. They do put other condiments like vinegar, pickled / preserved vegetables, chili oil, etc. to add more complexity to the soup (and it usually varies by personal preference)
so i went back tonight and it was just as good as before and we ordered more, in addition of the stuff I got on my original post, we also got:
- pan fried dumplings (guo tie): these were great, the pan frying makes them soooo much better, highly recommend
- tang yuan: i dont know what these are called in english, but they are soft rice dough balls filled with sweet filling usually either black sesame, red bean or peanut. These rice dough balls are then put in either hot water or a sweet soup. Here they serve it with peanut filling and in hot water. I'm pretty sure they are hand made. I liked these alot and they're a great dessert
very happy it was consistent and again highly recommend this place
went back here tonight and it was great, but ive only mentioning it b/c i think these might be the best chinese dumplings in manhattan, better than prosperity, dumpling house etc etc
they are thinner skins than all the $1 dumplings, they have steamed and fried ones, but you need to get the fried ones. they fry them on the bottom and steam them just like a gyoza...unlike the $1 dumpling place (which i like) these aren't at all greasy or heavy, just really really good. they've got a great pork and chive filling, that is nice and finely chopped with no stops of weird stuff. Plus the order is huge, its a ton of food.
highly recommend trying them if u havent
also it is now called lanzhou handmade noodles, doesnt say it on the sign, but i saw cards they have and thats what it says