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But aren't these the cornerstones of all chinese food? I can't imagine going anywhere in China that doesn't sell/serve/make jiaozi or rice/wheat noodles, or baozi. They are definitely comforting and I'd put them on my list of favorite chinese foods too. Since it's been so hot lately, I've been going around the liang pi or liang mian stalls, having my cold noodles with vegetables and dofu spiced by chilli-garlic sauce. Or when I come across someone making a batch of jiaozi, there's no way I'm going to pass up a chance to try them, they're so cheap!


Very interesting, i grew up on rice flour and eggy light wonton noodles. I despised the bumpkin dough lovers up until i was 30,then all of a sudden i had cravings for what you're having now but served cold, thick ,and oily spicy, especially in the summer heat. if the italian pasta was for casual users, the shanghai stuff is just for noodle junkies.
another good story Robyn(Tulao-er).


Let's hear it for the bumpkins! Say it loud and say it proud, I LOVE my carbs! Having descended from peasant stock, I'm obviously staying true to my genetic heritage! Your photos have me drooling and I only just ate.


I don't know what's tastier-the words or the pictures...YUM!


I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts!

I was wondering if you would like to exchange links. I’ll drop yours on my site and you drop mine on yours. Email at [email protected] or stop by my site and drop a comment. Let me know if you would like to do a link exchange.



I'd rather have noodles and congee anytime vs ordering dishes to go with steamed rice. We were in China in the mid-80s where food wasn't as plentiful but dumplings were still yummy as the filling was made from pork skin and fried lard. Incredible!!


Daoshao mian is truly ultimate!

Haha Shanghai isn't quite like that anymore, and the Shanghai-Nanjing train is fine now - devoid of judgmental nosy parkers. You're bound to find people in any major city that seriously believe their home is at the center of the universe, that thumb their nose at everything else. Shanghaiers have always had a funny reputation, and if you buy into massive generalizations - the Northern Chinese are less 'uptight' (especially about noodles and carby deliciousness!).

Life 2.0

Thought of the both you this morning when the news of the bombings in Jakarta came over the NPR radio waves. Stay safe and eats lots of yummy goodies.

_ts of [eatingclub] vancouver

Holy $!@#$!!!! MYGOD! Those noodles look SO good! I mean, really. I'm just imagining its chewy nature, and that savory topping... [drool] And oh, the pictures are exceptionally LARGE in my blog reader. So, WOW!


Mila - They are. But they are fairly 'unsophisticated' foods relative to dishes. I'm with you - I love liang mian and we had plenty tasty bowls of those on Taiwan too!

EastingFeasting-I know those noodles of which you speak (write) - the oily, spicy ones. Really my favorite. And with a thick wheat noodles like this, just wow.

Moya, Jodi - Thanks.

Caleb, thanks for dropping by. We don't do 'link exchanges' - the blogs listed on our sidebar are ones that we (I) happen to read regularly. Good luck with your blog.

Chris - I'm with you. Was thrilled to have dumplings on Taiwan that took us right back to mid-eighties China.

Yiyang - Generalizations aside, Shanghainese really are their own kind. I find Sichuanese and northerners (spent about 1 month in Dalian during this period) to be more frank and easy-going. In 1998 a Shandong woman selling jiaozi in Shanghai (who did not at all care for Shanghai ren) said in reference to folks from her part of the country (and in comparison to Shanghai-ers): 'Women xiang jiu shwo, shwo jiu zuo.' / We say what we think and we do what we say.
Some will buy that stereotype, and some won't.

Life 2.0, thanks. We're far from Jakarta but have plans to be there next month.

eatingclub - well, they are VERY good. Glad the photos bring it home for you. Cheers.


I can feel the toothsome nature of those noodles. I am a huge fan of hand cut noodles as total soul food. Your photos really hit the mark. How goofy is it to say "blog on".....


Heidih - goofy it may be but I thank you! You hit it right on the mark with those words - 'total soul food'!


I'm tellin' ya, as the daughter of a mainland-Taiwan transplant -- they really know how to do that doughy stuff in Taiwan. I grew up thinking those foods were Taiwanese... it wasn't until I was well into adulthood that I realized they were actually from Shanghai on up!

Jay P

Dang it! the problem with reading this blog is you get so hungry for whats depicted then you realize your a couple thousand miles away from this particular resto.

ummm anything close to resembling this in manila?


Jay P - Actually, yes, assuming that this Binondo shop is still in business.


It's a shaved daoshao mian rather than a cut one, the noodles are slightly thinner but still quite wheaty and more substantial than your average rice noodle.



I love Daoshao mian! The chewy, thick texture. I'm always craving it and can never get enough. Yum!


This is amazing!
Pure beauty!


We seek out noodles and dumplings wherever we go in Asia - had some yummy meals in KL.
This post reminded me of the Anthony Bourdain No Reservations Hong Kong segment on the old bamboo noodle maker - a thing of beauty to behold.
We are fortunate here in Vancouver to have a few noodle shops where they still hand pull and hand cut the noodles.


Jennifer - To me, anyway, noodles like this just say 'Sichuan' or 'northern China.'

Mononoke - thank you.

Linda - there are definately great noodle dishes in KL. Just none like this. There's one place that does the bamboo noodles - haven't been.
I've heard really good things abt Asian food in Vancouver. Would like to check it out in person, one day.


Let me know if you do - I'll give you a tour.


Oh this is a fabulous post! What kind of sauce/dressing was added to those noodles? Were they the vinegary-soy sort?

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