warned told you that there would be multiple posts on restaurant, Su Hong, so I hope your eyes are hungry for more Chinese food!
(If you missed it, Part 1 is here)
Today, we’re focusing on noodles. As you may have noticed by now, pretty much anything carb related is my best friend. Maybe not to my behind, but that’s why I make it a point not to own a three way mirror.
Szechuan Style Beef Noodle Soup.
What you see is not food coloring. This is the color I like to see when I order this dish. You’d be surprised that it is not as spicy as you would imagine because it mainly exudes rich, complex flavors from the broth and the beef, so it’s not just heat. There’s even a little spinach to make me feel like I’m eating healthy!
In the bamboo steamer next to the noodles are Xiao Long Bao with Crab Meat or Shanghai Style Crab Dumplings.
These by NO means take a back seat as pictured on the photo because Su Hong makes the best I have eaten in the bay area. Period. The skin is perfect – not too thick, not too thin, ideal texture – and in a Xiao Long Bao this is one of the ways to distinguish the best from the rest. The filling is delicious & flavorful without being greasy. Utter perfection every…single…time.
Shitake Mushroom, Bamboo Shoot Noodle Soup.
My parents shared another beautiful bowl of noodles. This light broth is elegant, yet rich. It is obviously a lighter soup than the beef and a nice complement to it as well.
Hong Kong Style Crispy Noodles.
Who can resist superbly fried noodles? Not me. Though I had my bowl of noodles to contend with, I had a taste, or two, or ten. I rarely order this dish at Chinese restaurants because what I usually receive is a bowl of greasy noodles swimming in an oily, sodium-laden sauce. Not so here. I hope that translates on film.
As you can see, there were other dishes accompanying our tiny bowls of noodles, but I’m sure I’ll get around to those in my next installment of the Su Hong Chronicles!
(All names of the dishes are as you would find them on the Su Hong English menu)