Pam phillips 2009-05-21 13:06:34
Coming out from dimsum at China Pearl, you have a good chance of spotting
the noodle puller in the window across the street. If you can bear to skip
the dimsum and go up the stairs to the Noodle Alcove, you have an even
better chance of eating noodle soup or pan-fried noodles, made with fresh,
We stopped there for supper / late lunch yesterday. Oddly enough the lunch
specials don’t include any noodle dishes, but a bowl of hand-pulled noodle
soup is easily just as cheap, and much cooler.
Putting the noodle-puller in the window seems to require some odd
gyrations. For each bowl, the waitress emerged from the kitchen, got some
noodles, went back to the kitchen, and finally brought us our soups.
The noodles are springy, with a grainy taste that suggests unbleached
flour. The broth was savory, but not amazing. My husband had brisket noodle
soup. The beef seems to have been red-cooked with five spice, especially
I had mixed seafood, which included tender little rolled-up squids, lots of
fish cakes, and whole shrimp. The shrimp were so tender and sweet, they
resembled crab, even in the way the meat fell apart as I tried to peel the
Don’t forget to dig into the pot of roasted red chilis to add some smoky
heat to the noodles!
The rest of the menu looks pretty ambitious. I’d like to try the Country
Style Duck Tongue, or the Jelly Fish with Garlic, but I don’t think I’m
ready for Crispy Fried Pork Intestine, just yet. First I want to try the
two-sides brown noodles. And maybe the duck noodle soup. Or wonton noodle
soup. And another bowl of seafood…
Dan logcher 2009-05-21 13:06:40
I’ve had the duck toungues, jellyfish, and fried pork intestines. All are
very good. But I prefered the fried intestines from Panang.
Cape cod bob 2009-05-21 13:06:46
I REALLY don’t like cartiliginous/gristly textured food. I don’t
think I am squeamish about most tastes, but that texture makes me
shudder. For example, i always make my wife order veal first in any
new mid or lower priced Italian restaurant lest I get a chewy piece.
That dislike tosses out a lot of foods that sound great if only the
texture was different.
Does that knock out duck tongues, jellyfish and intestines? I do like
Jewish style corned(?) tongue – to me it has not got a texture I
Cape Cod Bob
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Dan logcher 2009-05-21 13:06:49
Jellyfish has a squid(ika) texture, kind of crunchy. Duck tongues have
a piece of cartilage that you suck the meat off of.. Intestines should be
fine. I don’t recall them being chewy.
Hodori & hosun 2009-05-22 02:30:25
Fried big intestines in fact can be outright crunchy.
I would classify jellyfish as being chewy. Well prepared ones should have
slighly chewy texture anyways. Duck tongues can definitely be chewy,
depending on the preparation.I’m not particularly crazy about duck tongues.
Dan logcher 2009-05-22 02:30:30
I’ve had it a few times, and its been crispy.
I’ve had plenty of jellyfish, and it’s like slightly crunchy gummy worms.
I think I’ve had duck tongues twice, and both times the meat was soft,
and I was able to suck it off the cartilage.