Description
It's not often that a new kind of noodle appears in town, but this modest spot on a block that's mainly employment agencies for Fujianese day laborers has introduced something called "peel noodles." These strips are shaved into boiling water from a loaf of dough when you order them, and the noodles are soft and nearly translucent. The soup meats provide the perfect foil, whether you choose mutton, gigot (lamb), or "cattle viscera," from a menu that seems to know French and Latin but little English.
