And some like it really hot. For those of you who are in that category, there’s a new noodle restaurant in Beijing that claims to have the spiciest bowl of noodles in the world.
From The Wall Street Journal:
Within China, there’s an age-old argument over which province has the spiciest food. There’s an old saying that “Guizhou people like spiciness, Sichuan people don’t fear spiciness, and Hunan people fear there is no spiciness.”
Fu Niu Tang, a recently opened beef noodle restaurant in Beijing, is trying to take the spicy crown for Hunan. It claims to have the world’s spiciest rice noodles and is challenging patrons to finish a bowl of the signature dish in 10 minutes. Those who can finish the task are awarded with a T-shirt and a card that entitles them to a permanent 10% discount.
The restaurant says the hot sauce for its rice noodles is 125 times hotter than Tabasco sauce.
The Wall Street Journal visited the noodle shop and filmed one of only 15 who have eaten an entire bowl of the flaming noodles in under ten minutes. Enjoy:
(if you receive this post by email and cannot see the video, click here.)
One thing is certain; the next time I’m in Beijing, I’m going to check this place out.
Image source: The Wall Street Journal
What happens when you find yourself with 20 American university students in a pricey Shanghai office tower and in need of a quick and cheap meal before heading to the next appointment? Find a Muslim noodle shop and persuade them to set up tables and stools on the sidewalk and serve us delicious plates of freshly made noodles.
I used to have a colleague who suggested that one of the main roles for foreigners in China was to provide entertainment for the locals. We certainly did our fair share of that today!
And as an added bonus, we got to watch the chefs making fresh noodles right beside us.
Did I mention that I LOVE being back in China??
Yesterday some friends invited me for lunch at noodle restaurant. Since my friends were related to the owners of the restaurant, she let me into the tiny room where the master noodle maker was working his magic.
He took a lump of dough and rolled it into a super thin slab about 3 feet in diameter. This video clip picks up at the point where he is folding the dough into a dozen or so layers to cut it.
Were I to do this, I would have no fingers left. (note to readers receiving this post by email: if the video player does not display, click here to watch the clip on YouTube)
And this is what the finished product looked like:
They were as delicious as they look! And I was once again reminded that Beijing has some of the best food in the world!