The only thing I wanted to eat when I was in NYC was Chinese food that I can’t get in Berlin. I succeeded.
In addition to a lunch stop at Congee Village, I ended up having what is my new all time favourite Chinese dish, Biángbiáng noodles, from the Shaanxi province, brought to New York by Xi’an Famous Foods in 2005. I have since learned, from this great post on Lady and Pups, that “Xi’an famous foods” is a known phrase in Chinese referring to a collection of dishes from Xi’an, the capital of Shaanxi province. The chain has been so successful and influential that is even has its own Wikipedia entry.
Upon my return – actually, no, it was when I was still at Newark waiting for the plane home – I looked up how to get these amazingly sloppy, slippery wide noodles in Berlin. And the only way was to make them myself. Using the Lady and Pups recipes as my guide, I made a vegetarian version using a trio of mushrooms instead of lamb.