Really, it\u0027s thoroughness, rather than gluttony, that drives me to try the bulk of a restaurant\u0027s menu when I\u0027m out on my rounds.
While I liked these new-to-me noodles, I also wondered if they could or should have been more scallion-y, based on recipes that Google showed me. At the very least, Yi Ryo’s noodles have prompted me to do some culinary investigating in my own kitchen.Better was the bowl of wonton soup, which differed markedly from what Chinese-Canadian restaurants, Cantonese restaurants and Vietnamese restaurants have served for decades.
Best were the specialties here, namely Shanghainese pan-fried buns, which were made, if not cooked, in plain view, by masked staff filling doughy parcels with their pork-based fillings beside the front cash.Article content Around us in the restaurant, we saw adepts who knew what to expect, balancing their buns in a soup spoon with one hand while steadying it with chopsticks held in the other hand. We got the hang of extracting the broth after a little nip before we dug more substantially into the bun.Article content
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