they understand this i think. this is a good business and what used to be a typical low cost working class stall of the speed variety has 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. cooked noodles in water and chili and immerse them in a bath of deeply sinister, deeply pleasurable pork stock. heat for a few seconds simmering, simmering and then garnish with a bit of slowly cooked heavily reduced almost candy pork. then suck those noodles, loudly. and enjoy.
eric: yes. 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.
extracts. fuchsia: so you ve probably been having all kinds of amazing sichuanese flavors, because chuan, it s not just about chili and sichuan pepper. it s about complex, layered flavors like french sauces. eric: yes. 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
fuchsia: so you ve probably been having all kinds of amazing sichuanese flavors, because sichuan, it s not just about chili and sichuan pepper. it s about complex, layered flavors like french sauces. eric: yes. 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
why do you believe that is? this is only my opinion, but japanese imperial army did a lot of brutal stuff on this island and war never ended for these people, and the feelings that they got suppressed, all of the sudden after they retired, they kind of burst. they wanted to kind of there act out. act out. this is kaji yota, and this is a small noodle shop that bears his name and serves only okinawa-style soba. it is raw fish and vegetable and pork stock. this differs greatly from what we know are from the mainland, because they use wheat noodles and not the buckwheat and a nod to the spaghetti-eating soldier