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The basic deal at this noodle shop is, of course, the noodles: slippery rice noodles or firmer, square-cut egg noodles, submerged in broth, garnished with things like boiled duck legs and sliced pork. At Kim Chuy, the special noodles include duck and shrimp, squid and cuttlefish, and four kinds of fish cake; also floppy, herb-spiked won ton. The Chiu Chow beef-stew noodles come with melting shanks of tendon and hunks of long-simmered chuck. Chiu Chow spiced beef noodles come in a gritty, spicy demicurry, almost crunchy with ground nuts (another missing link between Chiu Chow cooking and Thai).
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