Before anything else, here’s a video showing how hand-pulled noodles are made. Video is narrated by Alton Brown, host of Food Network’s Iron Chef America and Good Eats.
Don’t mean to sound like a snob but I really prefer hand-pulled noodles over the machine-extruded kind. It might be the slightly uneven thickness, the rougher texture, or the chewier bite, I don’t know.
What I do know is that the noodles in Kanzhū are excellent.
While deciding which noodles to order, the waiter gives us a small bowl of sesame seed-tossed caramelized peanuts. Totally unexpected given that Kanzhū isn’t really one of those big Chinese restaurants like Gloria Maris or Tao Yuan (I heart you, Tao Yuan).
We decided to go for the Braised Beef Dry Noodles (their best-seller, according to the waiter) and Seafood Fried Noodles.
Both were really nice. So nice, in fact, that my wife came back the next day to take out two orders of the Seafood Fried Noodles for dinner since it paired well with Mom’s Sweet and Sour Pork.
We also ordered the Pork & Chive Dumplings, which we requested to split between fried and steamed since we wanted to try both. Although the steamed dumplings were good, fried ALWAYS wins.
For veggies, we got the Wok Fried Chinese Sausage & Baguio Beans. I often get Baguio Beans and String Beans mixed up. Funny since I love string beans and I don’t really care much for Baguio Beans. The Chinese Sausage was good, though.
One surprising thing on the menu was they had a couple of lamb dishes. I didn’t get to try any though since my wife hates lamb.
Well, at least I have a good excuse to come back.