it s about fu haowei complex, layered flavors like french sauces. eric: yes. fuchsia: and there s one of them called guawei strange flavor. eric: strange flavor. anthony: yeah. because it s a mixture of sweet, sour, salty, spicy, numbing, and nutty all together. and this is strange flavor noodles. so, it s just like a real traditional sichuan dish but done in a very refined way. then some soup. a rich, slow-simmered chicken and pork stock, a raft of chopped meat floats on top to clarify the broth. a small bundle of impossibly thin hand-cut noodles made with duck egg yolks, a western sichuan specialty. [ chef speaking chinese ] fuchsia: okay. [ chef speaking chinese ] fuchsia: okay. so he s saying, um, first have a smell of this and then a taste of the broth. anthony: oh, that s beautiful. fuchsia: and just gently
business. what used to be a typical, low-cost, working-class stall of the dai pai dong street variety has in fact blown up, along with the rest of the economy. rich kids and tv guys like me want to eat here, and they do. how do you make a bowl of perfect happiness? cook noodles in boiling water, liberally flavored with chilies and lard. immerse your cooked noodles in a soy-inflicted bath of deeply sinister, deeply pleasurable pork stock. little bit of baby bok choy, heat for a few seconds, simmering, simmering, then garnish with a bit of slowly cooked, heavily reduced, almost candied pork. then suck those noodles loudly and enjoy.
fuchsia: and there s one of them called strange flavor. eric: strange flavor. anthony: yeah. because it s a mixture of sweet, sour, salty, spicy, numbing, and nutty all together. and this is strange flavor noodles. so, it s just like a real traditional sichuan dish but done in a very refined way. then some soup. a rich, slow-simmered chicken and pork stock, a raft of chopped meat floats on top to clarify the broth. a small bundle of impossibly thin hand-cut noodles made with duck egg yolks, a western sichuan specialty. [ chef speaking chinese ] fuchsia: okay. [ chef speaking chinese ] fuchsia: okay. so he s saying, um, first have a smell of this and then a taste of the broth. anthony: oh, that s beautiful. fuchsia: and just gently press the noodles and then lift them up and eat them. eric: yeah, very refined.
low-cost, working-class stall of the dai pai dong street variety has in fact blown up, along with the rest of the economy. rich kids and tv guys like me want to eat here, and they do. how do you make a bowl of perfect happiness? cook noodles in boiling water, liberally flavored with chilies and lard. immerse your cooked noodles in a soy-inflicted bath of deeply sinister, deeply pleasurable pork stock. little bit of baby bok choy, heat for a few seconds, simmering, simmering, then garnish with a bit of slowly cooked, heavily reduced, almost candied pork. then suck those noodles loudly and enjoy.
business. what used to be a typical, low-cost, working-class stall of the dai pai dong street variety has in fact blown up, along with the rest of the economy. rich kids and tv guys like me want to eat here, and they do. how do you make a bowl of perfect happiness? cook noodles in boiling water, liberally flavored with chilies and lard. immerse your cooked noodles in a soy-inflicted bath of deeply sinister, deeply pleasurable pork stock. little bit of baby bok choy, heat for a few seconds, simmering, simmering, then garnish with a bit of slowly cooked, heavily reduced, almost candied pork. then suck those noodles loudly and enjoy.