Biángbiáng noodles

The only thing I wanted to eat when I was in NYC was Chinese food that I can’t get in Berlin. I succeeded.

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This was exactly what I wanted.

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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.

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Lion’s Mane

I joked recently that I wished third wave mushrooms was a thing in Berlin so that I could have access to a wider variety of wild and cultivated mushrooms. Seeing the exotic ones that are available in London made me envious. My envy heightened when Kristin and Sebastian gave me a cookbook titled Shrooms that has sections dedicated to mushrooms I‘ve never seen in person.

Well, yesterday, while visiting my favourite Saturday market, Boxhagener Platz, for the first time ages, I spotted a man selling mushrooms I’d never seen before, including ones that looks like cauliflower florets.

My hand for scale
My hand for scale

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