00000 - 00000 of 00000
00,000 of 00,000
The lump of dough is as big as a Labrador, and sits quietly until the noodle-maker takes up a portion and slams it on the table"Bang!"to break down the gluten. Then he stretches and twists the dough back and forth like taffy until he holds a cat's cradle of noodles. Those hand-pulled noodles are served in noodle soups with various add-ins like tendon, pork bone, intestine, and fish balls. The shop also makes peel, or knife-cut noodles, identified on the menu as "planed noodles." These are wider and flat, a free-form pasta that's made by shaving ribbons of a hunk of dough. The newly born noodles sail straight from the cleaver into a pot of broth.
Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: Sauerkraut Noodles ($3.30) at 8th A... More »
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city