The sauce is great, thick gravy-like, full bodied flavours, so richly aromatic of its major ingredients.

And since there are so many of them, it’s not hard to flag another one down and repeat your request. While I didn’t enjoy the food here as much as other Liang’s locations, I think it is a good option when in San Diego for Taiwanese food.Because these military families came from all different parts of China, they also brought to Taiwan the foods from their own areas in China. For this, we descent to the depths of the Paddington Basin to discover just how alluring it really is. We tried to go there several times in the past few weeks and each time, we drove by there and the crowd outside was insane, so I opted out. When I first visited a Liang’s Kitchen chain in Cupertino, I had marveled over how perfect and consistent the hand pulled noodles were. If you like hand pulled noodles, which are thick, wide-cut, chewier and doughier than regular noodles, then I definitely recommend getting them.

And I love that they both use the cilanto chili sauce (at Noodle 101 you have to request it as a dipping side though). But the good news is that many of my childhood (or hometown) related foods can easily be cooked at home. But it made sense because Taiwan can get pretty darn hot in the summer and nobody wants to eat a hot bowl of noodles when the humidity and outside temperature is at its peak. For a sophisticated dining experience, position several Tatler Bar Stools around a modern breakfast bar.Some of the yolk was also made into a runny juice with grainy bits of what I suspect are the egg white. Put Chinese cinnamon, star-anise, bay leaf, fennel seeds, Sichuan peppercorn and water in a sauce pan.