beef ramen soup

youtube

I’ll have a full write-up of this restaurant coming shortly, but for now, here’s a look at the making of a bowl of “marutoku ramen” at Ramen Jun in Kamata, Tokyo. This style of ramen originated in northern Niigata prefecture, where extra beef fat is shaken into the bowl, supposedly meant to help keep the soup hot in the region’s freezing temperatures. The other defining ingredient, as you can see here, is diced raw onions, which is generously heaped into your bowl. They also to each order with ishinori, or dried rock seaweed. Quite the experience!

Lan Zhou Beef Noodle Shop, Shanghai, China

One of my favorite noodle shops in Shanghai is this little hole-in-the-wall in Xintiandi with mostly outside seating that covers the sidewalk. I tried to go for lunch on the one free afternoon I had last week, but it was pouring rain and there was no way to get in. Instead, my sister and I opted for a brighter joint around the corner, Lan Zhou Beef Noodle Shop. With no English menus, we simply pointed to the pictures on wall menu and hoped we’d get what we thought we ordered. Turned out alright for us. Here’s a look…

Stir-fried beef and vegetables over noodles…

For a place named “Lan Zhou Beef Noodle Shop“, I felt they skimped a little on the beef…

The noodles were long and chewy and tasty though…

Cabbage in tomato sauce with chili peppers…

Sauteed potatoes with beef, peppers and onions…

And my sister’s vegetarian noodle soup with bok choy…

These four dishes along with bowls of white rice and bottle of waters ran us about ten bucks! Well worth it.

I wish I could share the actual address for this place, but the best I can do is tell you it’s directly across from the main entrance of the Andaz Xantiandi.