unlike regular wheat flour instant noodles, the noodles here are made with rice flour in the classic chongqing flat style. they rehydrated well in the 5 minutes and didn’t taste too far from the actual fresh noodles.
while the broth looks menacingly red and oily, it was actually not as spicy as it looked, scoring a modest 2.5 chilis. it was a a classic chongqing hot and sour flavor. the small serving of pickled vegetables helped to add a real authentic touch to it without being too salty. the dried garnish pack contained some soy beans which provided a pleasant nutty flavor to balance things out.
overall we give the chen cun chongqing sour & spicy noodles a final score of 3.5 chilis.
Super disappointing visit to @eatramen today. first time back since their revamp, and from the food to the service to the drinks and more, we were extremely disappointed. the pork ramen was smaller than we remember, sloppy and had no nori or egg. the shrimp bao was dripping in mayo and was covered in we think potato chips? super confusing choice. we also got the kale salad but it was totally unworthy of even one pic. we added two throwback shots out of respect b/c this place used to be one of our favorites. hoping it was just an off day.
Currently in reno, nevada for a work conference this week & was totally taken by surprise by the weather this time of year. i forgot the desert still gets chilly at night!🌵❄️ & this gal packed the completely wrong clothes 🤦🏼♀️ reminiscing on this homemade udon noodle soup i made to warm me up 🍜 #dceatings