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Thread: Chinese food

  1. #76
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    recognition

    For decades, Chinese food has been under-appreciated on the world stage. That's finally changing
    Maggie Hiufu Wong, CNN • Published 23rd May 2021

    Hong Kong (CNN) — In 1997, restaurateur Danny Yip moved back to Hong Kong from Australia.
    Having worked in the food and beverage industry since the 1980s, he vowed he would never open another restaurant again.
    "It was overwhelmingly exhausting," he recalls during an interview with CNN Travel.
    Instead, upon returning to his home city, he founded a successful internet company.
    It didn't take long before he broke his vow.
    Missing the action and the fun of the industry, he sold his company in the 2000s and opened The Chairman, a humble two-story Cantonese restaurant located in a quiet street in Hong Kong's Sheung Wan district.
    It ended up being a sound decision -- today, The Chairman is widely considered to be the epitome of modern Chinese restaurants.

    First Chinese restaurant to win No.1
    The Chairman won the top spot in this year's Asia's 50 Best Restaurants Awards -- the first-ever Chinese restaurant to win the accolade, which is decided on by an academy of 318 voters spread throughout Asia.
    "It's a straightforward restaurant -- no frills, no gimmicks, just brilliant ingredient-focused Cantonese food," says William Drew, director of content for the World's 50 Best Restaurants, which organizes the awards.
    "Perhaps its success is in part down to diners reevaluating what's most important and concluding that unshowy destinations that are really dedicated to sourcing the best ingredients and creating imaginative and delicious dishes should be highly valued."
    An obvious example of this is The Chairman's "Camphor Wood Smoked 7 Spiced Goose," which took months to develop -- and it's not even on the menu. Diners need to pre-order it.

    The Chairman's famed "Camphor Wood Smoked 7 Spiced Goose" dish takes three days to prepare.
    The Chairman
    First, the goose is marinated in the juices of chicken, duck, pigeon and goose for two days. Then it's steamed in low heat for eight hours.
    Finally, it's smoked in a gentle camphor wood fire, with a chef having to change the wood midway through the process.
    Three days of labor results in tender and moist slabs of goose meat and supremely intense flavors that require no accompaniments.
    "The Chairman is notable for its consistency through the years, but at the same time it has never stood still. It does not try to be anything it is not, but the culinary team are forever exploring new ingredients and creating new dishes," adds Drew.
    To Yip, earning the top spot is a win for Chinese cuisine in general.
    "Being a Chinese restaurant, it was a special moment not just to us but means everything to whoever is working in Chinese restaurants," he says.
    "Many young chefs won't consider Chinese cooking when they first join the industry. Internationally, there are many cuisines that have ranked better than Chinese -- French, Japanese, even Scandinavian and South American. Many doubted Chinese, questioning if there is energy left for this old cuisine."

    The world's complicated relationship with Chinese cuisine
    Looking at previous Asia's 50 Best Restaurants lists since 2013, only Lung King Heen -- the upscale Michelin three-star Cantonese restaurant in Four Seasons Hong Kong -- managed to come close to the top, ranked No. 9 and No. 10 in 2014 and 2016, respectively.
    The Chairman came in second last year. It was also the only Chinese restaurant to grace the World's 50 Best Restaurants List in 2019, ranking 41st. (The 2020 edition of the World's 50 Best Restaurants awards was canceled because of the pandemic.)

    The Chairman's steamed, fresh flowery crab.
    Courtesy The Chairman
    When it comes to the Michelin Guide, it's also uncommon to see Chinese restaurants earn plaudits outside of Asia.
    Back in 2009 when the first Hong Kong and Macau edition of the Michelin Guide was released, Lung King Heen became the first-ever Chinese restaurant to win three stars in the French guide's 109 years of history.
    Today, five out of 10 three-star restaurants in the 2021 guide are Chinese.
    Elsewhere in the region, Sazenka recently became the first Chinese restaurant to be awarded three Michelin stars in Tokyo's 2021 guide.
    Over in Europe, A. Wong, which serves pan-regional Chinese cuisine with a modern take, became the first Chinese restaurant to win two Michelin stars outside Asia with the release of this year's London Michelin Guide.
    So why is it rare for Chinese restaurants -- in spite of their global popularity and long history -- to get international recognition, compared to cuisines like French or Japanese?

    London restaurant A. Wong has two Michelin stars.
    Murray Wilson/A Wong
    Andrew Wong, chef-owner of restaurant A. Wong, offers a possible explanation.
    "During the cultural revolution, imperial chefs emigrated to England, the US, Canada and other parts of Europe. This is important because it has stemmed the growth of Chinese cuisine on a global scale," says the chef, who studied anthropology before taking over the Chinese restaurant his grandparents founded in London.
    "Those chefs traveled, used their techniques and integrated them into other cultures with success. They made Chinese food one of the most loved cuisines globally.
    "However, because we've enjoyed such a long history of interpreting and reinterpreting our cuisine within international cities, some things have been lost somewhere along the lines. Communication on the technique, craft, dedication, sourcing and obsessiveness about ingredients has been lost within Chinese gastronomy."
    However, things have been looking up for Chinese cuisine in the last decade.
    More modern Chinese establishments are popping up around the world, in line with an increased willingness among diners to try unfamiliar cuisines.
    A. Wong's "Taste of China" menu, for example, takes London diners on a journey around China, serving local dishes that are well-researched and well-seasoned with historical stories.
    "The stars are now lining up, and international chefs will be looking to learn about technique, ingredients and new flavors from Chinese chefs," says Wong.
    continued next post
    Gene Ching
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  2. #77
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    Continued from previous post

    The Chairman's blueprint
    It's impossible to talk about the Chairman's success without highlighting the soul of its kitchen -- chef Kwok Keung Tung, better known as Keung Gor (Brother Keung).
    Yip asked Kwok to join the Chairman after tasting the experienced chef's version of dry fried beef noodles -- a classic Cantonese diner dish that tests a chef's wok skill -- more than a decade ago.
    "You need guts to be able to create that 'wok hei' (breath of the wok) in Chinese cooking," says Yip. "And there aren't many dry fried beef noodles that can pass that test in the city."
    To lure Kwok to his team, Yip promised the chef complete autonomy in the kitchen, allowing him to create cuisine he'd never experienced before.
    "The traditional way of doing things isn't a bad way but it could be boring," says Kwok.
    "Sometimes you want to try something new. At Chairman, Danny offers a much bigger box. Here, we could come up with the strangest ways to cook things. When you see something, you will get inspired."
    Chef Kwok Keung Tung (left) stands with The Chairman founder Danny Yip outside the restaurant.
    Maggie HIufu Wong/CNN
    Outside service hour, Yip and Kwok spend hours together, refining and reinventing their menus.
    During CNN Travel's visit, they debate some of the most challenging Chinese dishes to cook, coming to consensus on cold-chop chicken, a simple dish in which the poultry is scalded in hot broth then plunged in cold ice.
    "It's challenging to further refine cold-chop chicken," says Kwok. "The traditional recipe doesn't allow enough time for the flavors to get into every inch of the chicken."
    Yip agrees, adding: "It's the simplest way to cook the chicken, focusing only on the original flavor. But our version is pretty good -- and different."
    In The Chairman's take, the chicken is brined in cold stock for hours, allowing them to maximize the flavors without overcooking it, says Yip.
    Working together since the opening of the restaurant in 2008, the duo has developed hundreds of dishes together, along the way fostering a deep sense of mutual understanding.
    This is a different approach from traditional Chinese restaurants, which are mostly recipe-oriented.
    By focusing on ingredients, concepts and the essence of the food -- a core concept of Cantonese food -- The Chairman has created its own interpretation of Chinese cuisine and identity.
    "Don't you find it boring if every Chinese restaurant is serving the same menu?" Yip asks.

    Authentic Chinese food with international appeal
    The success of The Chairman has inspired fellow Chinese chefs far beyond Hong Kong.
    "I was thrilled that The Chairman won. For me, it sent a message that Chinese cuisine is finally holding their heads high on an international level," says Xu Jing-ye, the young chef and co-owner of 102 House in Foshan, China. It helps the international food and beverage industry to take Chinese food more seriously,"
    Xu's small, private kitchen-style restaurant was included on Asia's 50 Best Restaurants inaugural "Essence of Asia" list this year.
    "Many restaurants' chefs follow the recipes passed down by their own mentors. But they didn't think about the reasons behind the recipes." says the young chef.
    "The Chairman breaks the very strict boxes for Chinese cuisines traditionally. It has inspired me a lot. They create authentic Chinese food that is appealing internationally."

    A plate of 102 House's braised, dried noodles with sole.
    Jim Cheung Hin/ 102 House
    At 102 House, Xu cooks traditional Chinese cuisine while experimenting with different techniques and ingredients. All the dishes strive to achieve the essence of authentic Cantonese food: clean, umami-filled, crisp, smooth and tender.
    "Many people mistook internationalization with merely adding Western ingredients or by its presentation," says Xu.
    "But this isn't internationalizing Chinese cuisine. What we need to do is to help the international audience to understand Chinese food."
    Thanks to a new crop of young chefs who are passionate about revolutionizing Chinese cooking styles while preserving the cuisine's essence in their own unique ways, this process is already underway.
    "When we have creative thinking, we would be very close to rising to the top internationally," says Yip.
    "Chinese cuisine has a strong and broad foundation in cooking techniques. Our ingredients are bountiful, our legacy rich. I don't think it's difficult for Chinese cuisine to catch up on the international stage."
    Top image: Interior of Hong Kong restaurant The Chairman.
    Now I'm kinda hungry.
    Gene Ching
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  3. #78
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    Tai Chi & Snakes

    Legacy of a tai chi master
    Followers reflect on how the martial art helped them 60 years after Tung Ying-chieh's death



    Mak Tai-kwong, 90, pictured during his working days at Hong Kong's She Wong Lam snake soup shop. He credits a lucky break there in 1948 as having changed his life.
    MATHEW SCOTT, Contributing writer
    May 23, 2021 08:00 JST
    HONG KONG -- Ninety-year-old Mak Tai-kwong looks and moves like a man decades younger. He attributes tai chi to saving his life and prolonging it.

    In 1948, when the people of Hong Kong were struggling with chronic food shortages in the aftermath of World War II and work was scarce even for those willing and able, Mak said a lucky break at the She Wong Lam snake soup shop in the then-portside suburb of Sheung Wan changed his life.

    "I was very weak, and had no food to eat," said Mak who was 18 in 1948. "Life was hard but I got the job selling snake soup and the snake shop owner saw how weak I was and he paid for me to learn tai chi. In 1948, I started learning Yang style tai chi, and I learned from Tung Ying-chieh, and that's why I am still here today."

    This year marks the 60th death anniversary of Tung (1897-1961), who helped take the Yang style of tai chi to the world as it became arguably the most popular form of the martial art practised. Apart from Hong Kong actor Donnie Yuen and his Chinese peer Jet Li, American rock star Lou Reed, of Velvet Underground fame, was also a famous tai chi student.

    In December, the centuries-old practice of tai chi -- or taijiquan in Mandarin -- was officially recognized by UNESCO as an "intangible cultural heritage." There are five main schools of the martial art -- Chen, Wu Hao, Wu, Sun and Yang.


    [IMG]https://www.ft.com/__origami/service/image/v2/images/raw/https%253A%252F%252Fs3-ap-northeast-1.amazonaws.com%252Fpsh-ex-ftnikkei-3937bb4%252Fimages%252F_aliases%252****icleimage%2 52F1%252F6%252F4%252F3%252F34273461-1-eng-GB%252F20210519%2520TaiChi1.jpg?source=nar-cms[/IMG]
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    Top: Tung Ying-chieh (seated) established tai chi schools in Hong Kong before taking his teachings to other cities in Asia. Bottom: One such tai chi school was in Bangkok, Thailand.
    Tai chi is estimatedto be practiced daily by hundreds of millions of people globally. But back in the 1940s, tai chi was unheard of outside China.

    A generation of tai chi masters had over the two decades after WWII gravitated south to Hong Kong from across China to escape political upheavals that led to civil war in the country. Tung was one of them.

    Tung, a disciple of Yang Ch'eng-fu (1883-1936), helped develop the Yang style of tai chi based on the teachings of the founders of the martial art -- the Chen family in central Henan Province -- that evolved from combat skills and self-defense (considered to be external to the body) to heath and meditative benefits (internal).

    In the early days, Tung had a reputation as a bruiser. Legend has it that Tung took on and beat a British boxer who dwarfed him in size in Nanjing in the 1930s. He then shared his winnings among fans and fellow martial artists.

    After seeing out the war in the relative safety of Macao, which was then neutral territory as a Portuguese colony, Tung started opening tai chi schools in Hong Kong.

    Now his "empire" extends to the U.S. "He had great teachers, with a lot of skill," explained Tung's great-grandson Alex Dong, who runs the Alex Dong International Taijiquan Association of more than 100 teachers from New York City.

    [IMG]https://www.ft.com/__origami/service/image/v2/images/raw/https%253A%252F%252Fs3-ap-northeast-1.amazonaws.com%252Fpsh-ex-ftnikkei-3937bb4%252Fimages%252F_aliases%252****icleimage%2 52F9%252F5%252F3%252F3%252F34273359-1-eng-GB%252Ftaichi.jpg[/IMG]
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    Top: Scenes from one of the many tai chi guide books authored by Tung Ying-chieh (middle). Bottom: Tung travelled regularly to meet with his students to help them master the art of tai chi.
    Tung's fighting days were over by the time he opened his Hong Kong schools, and had started to travel through Asia to share his more peaceful methods, although he still enjoyed the thrill of a battle.

    On Jan. 17, 1954, Tung helped organize and played the role of ringside referee for an infamous "Death Duel," the lead-up to which had held Hong Kong in its grip. It was staged between Tung's tai chi student Wu Gongyi and a student of the “white crane” style of kung fu, Chen Kefu, after weeks of press hype.

    After less than two tepid rounds of action, a draw was called but the true purpose of the fight was served. According to local media, including the South China Morning Post, more than 200,000 Hong Kong dollars ($35,000) had been raised for the 50,000 victims of a fire that had recently ripped through the Shek Kip Mei squatter village in Hong Kong.

    After less than two tepid rounds of action, a draw was called but the true purpose of the fight was served. More than 200,000 Hong Kong dollars had been raised for the 50,000 victims of a fire that had recently ripped through the Shek Kip Mei squatter village in Hong Kong.

    "We all knew he was strong but he was a very kind man, amiable and very approachable," recalled Mak in Victoria Park. "He was quite a solemn person, not easily angered."

    Tai chi's recognition by Unesco took close to a decade of lobbying from China, and from followers of the form. Dong said it was long overdue.

    "When people practice tai chi they always tell me they feel better," Dong said. "I always tell my students tai chi is one of the few exercises that teaches you about you. It gives you the chance to feel your own thoughts, recognize you own movement and your way of thinking."

    Among those daily participants in Victoria Park is 65-year-old Fanny Tung-cheng, who was married to Tung's great grandson Tung Kwai-sun before he passed away in 1994.

    "Yang tai chi is popular because it is based on a fighting style and also it is basic," she said. "Practising every day keeps you active and healthy and that's the way we should all live our lives."
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  4. #79
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    Karen, Queen of Congee

    ‘Karen, Queen of Congee’ draws backlash over brand ‘improving’ ancient Asian dish for the Western palate

    Carl Samson
    Tue, July 20, 2021, 10:58 AM·4 min read


    A breakfast brand that “improves” congee for the Western palate has stirred controversy over the weekend after Twitter users accused it of cultural appropriation.

    Company background: Founded in 2017 in Eugene, Ore., Breakfast Cure sells packets of various “congee” flavors that emphasize “organic, gluten-free, whole grains and a wide variety of ingredients.” It calls each of its servings a “bowl of zen.”

    Breakfast Cure was founded by Karen Taylor, a licensed acupuncturist who started eating congee some 25 years ago and became interested in the process of slow cooking grains for better digestion. Since then, she says she has tried different combinations to find “some really tasty, healthy ones, some based on ancient tradition and some [her] own creations.”

    There are currently 13 flavors of Breakfast Cure’s prepackaged “congee.” These include “Apple Cinnamon,” “Coconut Blueberry Bliss,” “Golden Spice,” “Karen’s Kitchari,” “Mango and Sticky Rice,” “Masala Chai Spice,” “Mega-Omega,” “Om Berry,” “Pear-Fection,” “Pineapple Paradise,” “Romano Bean Dream,” “Tangled Up in Blueberry” and “Three Treasures.”

    The brand says its “simple congee method” spreads the wisdom that warm, cooked foods “heal, soothe and energize.” Listed benefits include hydration, gentle cleansing and an overall metabolism and energy boost.

    What critics are saying: The company started receiving backlash over the weekend after one Twitter user accused it of cultural appropriation. Other users have since joined to criticize its methods and statements.

    In a thread, Twitter user Casey Ho (@CaseyHo) shared screenshots of Breakfast Cure’s Instagram posts, including a photo of its all-white team. She also shared what appears to be an earlier version of Taylor’s blog post titled “How I discovered the miracle of congee and improved it.”

    In her original post, Taylor wrote that she has spent a lot of time “modernizing” congee “for the Western pallet [sic]” so that “you” can eat it and find it “delicious,” not “foreign.” The post appears to have been edited as of this writing, but a quick Google search still shows the original title.

    Chinese American writer Frankie Huang (@ourobororoboruo) is one of Breakfast Cure's critics, writing: "Like a broken record, I must say that it’s unbelievably annoying to see white people 'interpret' cultures of millions and billions of living people like they’re archeologists. Being treated like we are dead makes me want to lie down."

    Jenn Fang of Reappropriate (@reappropriate) also took a jab at Breakfast Cure: "Congee isn’t just 'boiled rice,' it also contains some specific and traditional flavor profiles one shouldn’t just totally ignore; and certainly not treat as bizarre or unappetizing... It’s definitely offensive for anyone trying to 'reinterpret' congee to do so by framing the traditional version as gross and icky, and that their 'reinterpretations' will save it in some way by making it better or easier for white folks."

    Taylor, who was once referred to as "Our Founder and Queen of Congee” on the company website's Meet the Team page, is now solely called "Our Founder." The "Queen of Congee" title prompted some users to poke fun at Taylor's first name, Karen, a pejorative alias that has come to represent problematic white women on the internet.

    Company responds: In a statement to NextShark, Breakfast Cure apologized for their problematic language and vowed to continue supporting the Asian American community. The company said they have donated to the Asian Mental Health Collective and are currently supporting Asian Americans Advancing Justice.

    Read Breakfast Cure's full statement below:

    "At Breakfast Cure, the heart of our mission is to create delicious whole food breakfasts to give you the fastest homemade meal possible. Our Oregon porridge is inspired by traditional rice congee, an incredible, healing dish with references dating back to 1,000 B.C.

    "Recently, we fell short of supporting and honoring the Asian American community and for that, we are deeply sorry. We take full responsibility for any language on our website or in our marketing and have taken immediate steps to remedy that and educate ourselves, revising our mission to not just creating delicious breakfast meals, but becoming a better ally for the AAPI community.

    "Previously, in March we donated 15% of sales to the Asian Mental Health Collective, posting our support and denouncing Asian hate. We will continue to donate 1% of all sales or 10% of profit, whichever is larger to non-profit and activist organizations. Currently, all purchases support Asian Americans Advancing Justice."


    Featured Image via Made With Lau

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  5. #80
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    Cook or marinate first

    Man gets parasitic infections after swallowing live crab as ‘revenge’ for pinching his daughter
    Ryan General
    6 hours ago



    A man named Lu from Zhejiang province in China suffered a parasitic infection after consuming a live crab that pinched his daughter.
    Lu, 39, sought medical help after he experienced extreme back pain two months later.

    Dr. Cao Qian of Shao Yifu Hospital detected pathology changes in his chest, abdomen, liver and digestive system but was unable to determine the cause of the pain.
    Cao said he “repeatedly asked him if he had ever eaten game, or anything unusual, anything that could cause allergies.”

    When his wife recalled the crab-eating incident, the patient finally admitted that he had consumed a live crab out of revenge for hurting his daughter.

    Cao recommended treatments after a blood test revealed that Lu was infected with at least three parasites. Lu has since recovered.

    A Chinese man ended up with multiple parasitic infections after eating a live crab that pinched his daughter.

    The 39-year-old man, identified only as Lu from Zhejiang province in China, told his doctor that he swallowed the crab alive in retaliation for pinching his daughter.

    According to local media, Lu sought medical help after he experienced extreme back pain two months later.

    Dr. Cao Qian, director of the digestive system department at Shao Yifu Hospital, detected pathology changes in Lu’s chest, abdomen, liver and digestive system during the initial checkup. However, he was unable to immediately identify the exact cause of his patient’s condition.

    “We repeatedly asked him if he had ever eaten game, or anything unusual, anything that could cause allergies. He said no to all,” Cao said.

    The cause only became clear after Lu’s wife mentioned the live crab-eating incident to Cao. Lu admitted that he had consumed “something special.”

    “I asked him, ‘Why did you eat a live crab?’ He said, ‘I wanted to take revenge for my daughter’,” Cao said. “He said, ‘When we were by a stream my daughter was pinched by a small crab, so I got angry and put it into my mouth for revenge’.”

    The doctor then conducted a blood test that revealed Lu had been infected by at least three parasites. Following the doctor’s prescribed treatment, Lu soon recovered with just some additional check-ups required.

    Crab is sometimes eaten uncooked in China, but it is marinated for hours in liquor and seasoning beforehand.

    “Theoretically, it’s better to eat something marinated than completely raw because it has been treated with alcohol which can help kill parasites and bacteria,” Cao said. “But it can’t kill all parasites, so it’s not 100 percent safe either.”

    The Centers for Disease Control and Prevention advises against consuming raw or undercooked crustaceans as they may cause parasitic infections.

    According to the organization, crabs and crayfish must be cooked to at least 145 F before they are eaten.



    Featured Image via David Mark
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  6. #81
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    Taiwanese isopod ramen

    Taipei restaurant introduces ramen dish topped with giant isopod
    Taipei restaurant introduces ramen dish topped with giant isopodFacebook/拉麵公子
    The unique ramen dish costs nearly $50 and is only available to regular customers

    Michelle De Pacina
    MAY 23, 2023

    A RESTAURANT IN Taiwan is serving a ramen dish topped with a giant isopod.
    The owner of The Ramen Boy restaurant located at the Liaoning Street Night Market in Taipei shared detailed images on Facebook and Instagram of the unique ramen dish.
    The owner announced that he has finally obtained the “dream ingredient” to create the “giant isopod with creamy chicken broth ramen,” according to Taiwan News. He described the species as “very cute” and said he often admired the giant isopods in aquariums while visiting Japan.
    The giant isopods, which are deep-sea crustaceans, are carnivorous scavengers that feed on marine organisms that sink to the ocean floor. The solitary creatures reportedly inhabit depths ranging from 170 to 2,140 meters.

    via Facebook/拉麵公子
    In the social media posts, the restaurant displayed how the dish is made through a series of photos.
    To prepare the ramen dish, the stomach viscera of the creatures caught from Dongsha Island is removed. The remaining meat in the shell is then steamed. According to the restaurant, the isopod’s white meat tastes similar to lobster and crab, while its yellow glands taste like sweet crab paste.
    The giant isopod is reportedly made with Yusuke chicken bouillon soup and the shell of the crustacean is only used for decoration.
    The limited ramen dish is priced at 1,480 New Taiwan dollars (approximately $48) and is only available to regular customers.
    That's a lotta bug...
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  7. #82
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    'Godzilla' crocodile ramen

    Taiwan restaurant launches 'Godzilla' crocodile ramen
    Customer says steamed crocodile resembles chicken, braised version tastes like pork feet
    By Lyla Liu, Taiwan News, Staff Writer
    2023/06/26 16:08

    A restaurant in Douliu City introduces "Godzilla" ramen featuring crocodile meat as its main ingredient. (Facebook, Nu Wu Mao Kuei photo)
    TAIPEI (Taiwan News) — A restaurant in Douliu City, Yunlin County debuted its "Godzilla" ramen featuring crocodile meat as its main ingredient.

    Nu Wu Mao Kuei (女巫貓葵) announced on Facebook the launch of its "Godzilla" ramen, which is prepared by steaming or braising the front leg of a crocodile. In a clip, a young female customer samples both flavors and describes the dish as surprisingly delicious.

    She says the steamed version of the dish resembles chicken, while the braised meat has a taste similar to pork feet. The soup contains over 40 spices, and the owner reportedly learned how to make the spicy "witch soup" during a trip to Thailand, SETN reported

    The crocodiles used for this dish are sourced from a farm in Taitung. The owner was inspired by the giant isopods ramen, which went viral at another restaurant.

    The owner has reportedly received private messages from those expressing interest in the dish, but so far, only several bloggers have tried it. Taiwanese actress Ning Chang (張鈞甯) visited the store and complimented their beef noodle, according to the Facebook page.

    The dish is priced at NT$1,500 (US$48) per bowl and is exclusively available for dining inside. The restaurant requires online bookings, as the farm provides only about two portions per day.

    "Godzilla" ramen features crocodile meat in spicy soup. (Facebook, Nu Wu Mao Kuei video)
    Chinese-food
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  8. #83
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    Quote Originally Posted by GeneChing View Post
    Looks more Godzilla-like than all those Godzilla rolls I see at sushi restaurants here in LA.

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