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noooodles | Mar 13, 200710:41 PM     12

Hey

First time poster, but the Yunnanese noodle joint in my neighborhood is too good to not tell others about. It's on 8th avenue in Brooklyn on 49th street (NW corner, by the bus stop), purple awning, small shop. The husband & wife owners are from Kunming and make, and I say this as someone who has eaten noodles in every godforsaken corner of this enormous city, the best f***ing rice noodles ever. They're pulled by hand and have the perfect balance of tenderness with give, being thinner than udon but thicker than normal mixian. They're extraordinary.

You can get them in soup, which is exquisite. They do several different meat stews as base. They also do something that approximates cracklins, with sliced intestine as well. Which is possibly my favorite. A more nuanced noodle soup is hard to find.

You can also get them cold. Which is sort of like saying "you can also go to Las Vegas for the gambling." The cold noodles make your standard dan dan mian or sichuan generic-cold-sesame mian seem flaccid and bored. The mix of spices is distinctly Yunnanese, and causes me to search for new words for flavor. Note that the cold noodles aren't on the menu: ask for cold rice noodles (or liang mi xian).

You must go. Go now. Call your friends.

They also have hot and sour dumplings. Which I've also never seen in New York. Planning on trying them tomorrow...

On a side note: Mandarin a plus, since they don't speak tons of English. But they're willing to be patient if you are. And stay away from the non-rice noodles (bottom left corner of the big bilingual menu). Those aren't house made and they keep telling me to ignore them.

-n

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