Noodle City (garvey Ave)

I was in the hood and was very pleased to check Kam Hong Garden. But they are closed on Wednesday! Nooooo! I was so disappointed. One more time. And then there were the bright lights of Noodle House. What? How the hell does this place get good reviews? How the hell is this place known in food circles? Bland. Flavorless. Beef sewn noodle soup: The broth tastes like soy sauce. That's it. Beef is not cooked quite long enough, it should fall apart, I should not have to fight. Half the beef was mostly a tendon. The noodles were excellent, I give them that. Very fresh noodles. But no spicy option for her beef noodle. Double mushroom pork steamed dumplings. I took a bite. It tasted like nothing. I have another bite. Nothing. I thought maybe I killed my soy sauce, so I drank tea. Bite three: nothing yet. Added vinegar, and that was the only taste. At this point it became only food for survival, not for pleasure. For almost half of the price, I would have had some of the best beef sauce noodle soup and big dumplings in Kingburg. I felt so broken. Is it worth trying other dishes again? Damn no.

Tianjin is in northern China, where noodles are the most important basic strength in the area, so the name – Noodle House. But we had no noodles, but ordered among other things the famous Tianjin rolls (Baozhi). The Baozhi is made from a flour dough and steamed with various fillings. The kind of Baozhi we had was filled with pork and cabbage. There are other restaurants that have Tianjin Baozhi, but in the Noodle House they have brought it as close to perfection as I am used to. The filling was right, pipping hot and with good subtle flavors. But the steamed dough balls, not too thick, still too thin, was just right. You just have to dive the bungalows with a little vinegar to improve the taste. Although I'm sure it's the ones of Tianjin who argue that they're not as good as they are at home. The Tianjin baozhi, with a dry bun, would probably be comparable to the Shanghai style steam dumplings, with a "nweet" tilting skin. Baozhi and dumplings will rarely be the same as they are from their hometowns, as pizza crust is difficult to duplicate. The key in the production of proper ham, dumplings and pizza crust is the water mixed with the dough. The basis of a good mouth feeling and texture is the right dough. Therefore, it is difficult to have a New York style pizza in Hong Kong or a real Tianjin Baozhi in Los Angeles. Also on the menu we had the wines hard cooked eggs – similar to tea, but made with wine. Cold sown, these eggs were a good change in the palate of the hot baozhi’s. Tianjin is also known for her water dumplings – one of my favorite things in the world. Mr. B suggested we have the fish water dumplings. I was hesitant, but drowned. I thought it was okay, nothing special. I would have preferred some kind of pig water dump or something. I didn't like the filling of fish from almost a paste-looking substance. In addition, we probably had some of the best onion pancakes around. Usually the onion pancakes are thicker and more oily. While the Noodle House is thinner and less oily. I thought I preferred to have more flaky I had similar Tianjin Baozhi from Shaomai, and this taste so much better.

Noodle House is just one of many small restaurants in Monterey Park. We lost their reputation. The dumplings and steamed rolls were definitely fresh and good, but I wouldn't say they were phenomenal. However, you cannot go wrong for the price (all is about 6-8 dollars). The last bill ended only $8.50 per person including tip. The noodles were a bit disappointing, so if I came back, I would just order rolls and dumplings.

Noodle House? Just in the name of myself, as I never guessed, that was a disgusting place. I first read about this place in my group and was intrigued to see her bao zi right there at the counter for everyone. You can order the dumped water cooked or steamed. Everything we ate was incredibly fresh and hot. We were served within the first five minutes of the order, so we were at a good start. My favorite steamed rolls are the double mushroom with pork and the pig with spring onions. They were the first to arrive as they were wonderfully hot. With a simple touch they were ready to explode. I knew at the time and there that if I dared to put it in my mouth, it would certainly burn, so that I stab a hole with my hop sticks and it was like an erupting volcano ready as the beautiful juicy pork snap simply failed. Your Bao zi is a perfect ratio of 75% filling to 25% dough. Next, I had the steamed dumplings. The ones I support are the steamed pig dumplings with licks and the pumpkin/shrimp dumpling. Oh, yes, not even the trouble to ask her to freeze your dumplings because they won't. Please note that the order of the damped emptying of the skin is somewhat thinner. Why? As a result, the steam can penetrate and the emptying can boil through the entire path.

The dumplings are all freshly made and very tasty. Unfortunately I was somewhat disappointed as I had expected Shanghai dumplings. Also, I think we ordered too much food and ended up stuffing ourselves silly.