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Best Chinese Noodles in L.A.

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      1. i actually like 4 of the places. that's about par.

        and JTYH is the name of the plaza, it's heavy noodling II IIRC.although i kinda preferred the original dao xiao when it was next to the appliance store 20 years ago.

        i haven't been to silk road, but not even mentioning omar (as another uighur restaurant) loses more credibility points IMO.

        then there's kam hong - as long as you don't mind the watiress/owner trying to get you to order more dishes.

        BTW, http://www.discoverlosangeles.com/blo... was sufficient as a link, unless you're trying to give their site clickstream-type data

        26 Replies
        1. re: barryc

          Is the chef at JYTH (or whatever it's really called) from Heavy Noodling? I hadn't realized the two places were connected.

          My favorite noodle soup at the place is the lamb. *SO* much intense lamb flavor coming through in that broth. Yum.... =)

          1. re: ilysla

            Don't know about the chef or ownership at JTYH Restaurant. All I can tell ya is that I was a regular at Heavy Noodling, went often enough that the servers brought me my little plate of thin-sliced green jalapeños with my having to ask. I was very disappointed when they shut down.
            When I went to JTYH for the first time, at least 2 of the servers greeted me with big grins of familiarity, they remembered me and I them from the old days at JTYH. Food was pretty much the same as before, all was good!

            1. re: barryc

              Actually, JTYH is the name of the restaurant and the plaza. Heavy Noodling was the name of the predecessor restaurant in Monterey Park. Not sure if they subsequently tacked that on to the end of JTYH's name.

                1. re: ipsedixit

                  I always wondered if the store and restaurant were connected, but now that it's been revealed that it's the name of the plaza, well....

              1. re: barryc

                I don't think Clarissa has been to Omar's. Somehow, that's probably my fault too :)

                  1. re: blimpbinge

                    and she identified omar as uighur.

                    1. re: barryc

                      >> Silk Road Garden is LA's Uyghur food specialist.

                      Again, just insert the phrase "one of", add a plural, and there's no issue.

                      >> Silk Road Garden is one of LA's Uyghur food specialists.

                      Or even better:

                      >> Silk Road Garden is one of LA's two Uyghur food specialists.

                      It's just sloppy, sloppy writing because it weaves accurate info with incorrect and imprecise info (i.e. Her reader could not be faulted for coming to the conclusion that there's only one Uighur restaurant in the LA area.) For someone whose goal is to educate and promote the culinary glories of the Chinese SGV, this is a real disservice.

                      This brings to mind a Christopher Kimball (of America's Test Kitchen/Cooks Illustrated fame) NY Times op-ed, which laments the loss of true expertise in a society filled with unqualified "experts":

                      "To survive, those of us who believe that inexperience rarely leads to wisdom need to swim against the tide, better define our brands, prove our worth, ask to be paid for what we do, and refuse to climb aboard this ship of fools, the one where everyone has an equal voice. Google “broccoli casserole” and make the first recipe you find. I guarantee it will be disappointing. The world needs fewer opinions and more thoughtful expertise — the kind that comes from real experience, the hard-won blood-on-the-floor kind. I like my reporters, my pilots, my pundits, my doctors, my teachers and my cooking instructors to have graduated from the school of hard knocks."

                      http://www.nytimes.com/2009/10/08/opi...

                      Incidentally, I did Google "broccoli casserole" and the first link sent me to a Paula Deen recipe using frozen broccoli florets, cheddar, mayonnaise and a can of Campbell's cream of mushroom soup, topped with crumbled crackers.

                      Kimball's version used fresh broccoli and two types of cheese (colby and cheddar) melted in a seasoned bechamel (dry mustard and a little cayenne), topped with freshly made buttered breadcrumbs. It was delicious.

                      I didn't bother trying Deen's version.

                      Mr Taster

                      1. re: Mr Taster

                        FWIW, google apparently does accept financial compensation to prioritize certain websites when it comes to searches. almost every recipe i google comes up with a paula dean recipe in the top 2-3. i merely ignore them, or sometimes add "-paula" to the search.

                        1. re: Mr Taster

                          because it weaves accurate info with incorrect and imprecise info (i.e. Her reader could not be faulted for coming to the conclusion that there's only one Uighur restaurant in the LA area.) For someone whose goal is to educate and promote the culinary glories of the Chinese SGV, this is a real disservice.
                          ===============
                          This bigtime. Her instructions to actually eat the giant XLBs after drinking the soup will actually make her readership look like jackasses. It would be like advising her readership to drink the water with lemon slices that they give you to wash your fingers with after the crustacean course.

                          I think many posters here fact check and cross reference more rigorously than she does.

                          1. re: Porthos

                            I think many posters here fact check and cross reference more rigoursly than she does.
                            _______________________

                            ... or just know more.

                        2. re: blimpbinge

                          Haha!

                          Sweet Jeebus on a toothpick, I just don't get this girl.

                          We got into this debate in another thread about why Mongolian hotpot is not Taiwanese stinky tofu hotpot and she just wouldn't accept the position they are not equivalent. CW: Hotpot = hotpot. I guess in her eyes tonkatsu ramen = Campbells chicken noodle soup, too.

                          Utterly baffling.

                          Mr Taster

                          1. re: Mr Taster

                            Maybe you should call her out and say just because she's born Chinese, it does not make her a Chinese culinary expert?

                            1. re: TripleAxel

                              No, her ethnicity has nothing to do with it.

                              I should probably be more upset at the editors who don't vet their content. Weblogs are one thing, but Russ Parsons is no schmo, and that East LA thing really should have been caught and filtered before going to print.

                              Of course, that begs the question-- what would an unedited CW piece look like? :)

                              Mr Taster

                              1. re: Mr Taster

                                I've stopped reading her long ago...

                                1. re: Mr Taster

                                  "Of course, that begs the question-- what would an unedited CW piece look like?"

                                  better written than and at least as informative as 95 percent of chowhound.

                              2. re: Mr Taster

                                Well, when you have articles appearing in the LA Weekly, LA Times, KCET Food Page, and have been asked to provide her expertise in Chinese cuisine in the SGV on one Andrew Zimmern show, that perhaps, it's gone to her head?

                                1. re: Mr Taster

                                  I know CW has made it big because she's got a conglomerate of haters on chowhound. You know you did something right when you got haters.

                                  1. re: ns1

                                    What would that make Chandavkl?

                                    Has he done something "wrong" because he's got a cadre of admirers on Chowhound?

                                    1. re: ipsedixit

                                      Folks, this whole subthread is getting awfully unfriendly and we've had to remove a bunch of comments from it. If you've got input on where to find the Best Chinese Noodles in LA, that's great and we hope you'll post them, but we think it's about time to let the analysis of the writer go.

                                    2. re: ns1

                                      I know there would be no discussion at all and no hate at all if links to her listablogs weren't being put on here 2-3x/week.

                                      1. re: Porthos

                                        anything that stimulates discussion is a plus for me, so i don't mind the links to another writer.

                            2. I would have put noodle boy for wonton noodles instead of sam woo... but no duck..

                              1 Reply
                              1. re: blimpbinge

                                New Dragon in Chinatown for wonton, and they may have roast duck wonton noodle soup...

                              2. Having had a chance to read through the list, I was amazed at the wide range of Chinese noodle cuisines that were covered. If nothing else, it was a real education and eye-opener. I've decided to go and try many of these different cuisines when I can. Also open to other recommendations.

                                Does anyone happen to know how many Chinese provinces/regions are represented in the LA area?

                                3 Replies
                                1. re: Ogawak

                                  Off the top of my head:

                                  Guangdong
                                  Yunnan
                                  Sichuan
                                  Hunan
                                  Shandong
                                  Shanxi
                                  Shaanxi
                                  Fujian
                                  Taiwan
                                  Zhejiang
                                  Xinjiang
                                  Chongqing*
                                  Beijing*
                                  Shanghai*
                                  Hong Kong SAR

                                  An asterisk means that it is a municipality under direct control of the Chinese government. Hong Kong cuisine is a subset of Cantonese cuisine, but it is a separate political entity. Taiwan is a different matter altogether.

                                  Within each category, you can have local specializations. For example, Chiu Chow, Hakka, and Hong Kong cuisines are distinct subsets of Cantonese cuisines.

                                  Then you have other categories, such as Chinese-Korean, Chinese-Vietnamese, and Chinese-American.

                                    1. re: Mr Taster

                                      Probably not at the top of Raytam's head.