I can't explain in words how good that soup really is. Just like my former co-worker said. The soup by itself is way too thick and had to be diluted. That soup is so good! Everything we made at that shop was top notch!
one cook, one burner for cooking the other to make the noodles = another reason for the long line. I can't imagine cooking nonstop for 8+ hours a day. Strong arms! the dishes look delicious : )
Very happy to get to watch your video on a Monday! As always, all the food featured here look delicious. I especially love kimchi fried rice. Thank you, looking forward to your next video.😊❤
Hello, thank you for all your videos. I just wanted to ask is the name of this restaurant actually what it says in the description? I can’t find it on Google or Google Maps. Thank you.
@@user-hq4lq9lx2s Japanese 'char-shu" and Chinese Dong po roh/Hong shao roh are different seasoning and cooking method. Similarity is the cut of pork used. Both can be super delicious or super disappointing.
Dong Po Roh is named after a famous Chinese poet / politiciian named Shu Dong Poh (Roh means meat) who invented his braised pork with bamboo when he was on exile in Hainan Island. It is very different than Char-shu or in mandarin Cha-Shau which is BBQ pork (literally Cha means cross-cut and shau means roast), which is much drier in texture. Just want to explain the difference between the braised and roast style. The important issue here is that these styles were all invented in China. Same with Ramen which is Chinese style noodle, only that the Japanese added their own spin, some are better than the original recipe, or rather say different and unique.
