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  • Hi, my name is Simone Tong.

  • I'm the chef at Little Tong Noodle Shop.

  • This restaurant is dedicated to mixian noodles.

  • They're rice noodles that originated from Yunnan Province in the southwest part of China.

  • Yunnan borders Myanmar, Vietnam, and Laos, so there's a lot of Southeast Asian influence

  • also.

  • In New York, there are many different kinds of noodle shops.

  • We have soba, we have ramen, and we have pho, which is one of my favorites.

  • Pho is made of rice and so is mixian.

  • What makes this noodle different from phoor other noodlesis the broth, and the ingredients

  • that we bring together with the mixian.

  • The texture has a little more of a spaghetti feel, but it's all made out of rice, so you

  • don't feel very full after eating it.

  • The ingredients are so seasonal, that as you eat each bowl you can sense the season change

  • and the love that's put into it.

  • The mixian noodles are made 100 percent out of rice and water.

  • They're slightly fermented, so they have a hint of sourness to them.

  • And because of the fermentation, when we cook them they're also a little springy.

  • It adds a good texture to the broth or sauce.

  • The "Grandma Mixian" is inspired by Lijiang, which is a very old town.

  • We make a very wholesome broth that takes about 24 to 36 hours to cook.

  • It consists of chicken bones, duck bones, and lots of different aromatics and spices.

  • As it slowly simmers and evaporates down, the broth gains more and more character.

  • So, broth is a living thing.

  • We confit chicken thighs in their own chicken fat, so it's very tender and juicy.

  • And then we also make our own house-fermented chili, with fresh long hots, a little Thai

  • chili, garlic, and ginger all mixed together.

  • We also make a black-garlic oil with black sesame and roasted garlic, so it has a very

  • aromatic feel.

  • It's very homey.

  • We have cilantro, different kinds of seasonal pickles, and then one of the most important

  • ingredients is the pu'er steeped-tea egg.

  • We steep the egg in tea, soy, and spice.

  • In Yunnan, they grow different kinds of edible flowersthey love flowersso we added

  • some flowers and some perfume-y flavor to the whole thing.

  • So the flavor is pretty complex.

  • I grew up loving mixian.

  • I really understand and love the classic, traditional kind of mixian found in China.

  • But I come from an American fine-dining background, so I went to a different part of Yunnan and

  • tasted a different type of mixian.

  • I wanted to share the variety and the diversity of Chinese cuisine.

  • Chinese food is very-seasonally driven, because we were all farmers and peasants.

  • We would go to the market, we would buy ingredients, we would stir-fry them, and we wouldn't have

  • much left over.

  • So it's very fresh and ingredient-driven.

  • I want to do more as a chef in New York to share that part of Chinese cooking, and to

  • tell a newer story about Chinese cuisine.

Hi, my name is Simone Tong.

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Chinese Mixian Is the Next Big Noodle Soup | Food Skills

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    Samuel posted on 2018/01/16
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