Actually that is not a river snail, a river snail can never be that big. But when we’re approaching the restaurant, she said, “Oh, maybe let’s forget it. So I remember my mom and grandma’s kitchen always have a few type of soya sauces, like one for coloring and the other for flavouring and another one for spicy soya sauce for schnitzel dipping. But if you don’t feel like bringing the water to a boil, then Jing recommends heading over to Ci Wu (次坞打面) in Cluster C of International City. House Guilin version of the dry noodles that comes with crispy pork, BBQ pork, a whole brined...egg as well as the house blend soup on the side. So ladies, before we talk noodles, let’s get some context. Arva: Oh my goodness. Jing: Okay so I’m going to open this in front of you. 3 days ago. Xini: So you can find me with X-I-N-I-W on Instagram. Also gives you that very stinky smell. Yeah. You know, that’s the interesting thing is whenever people think of noodles, I think most people don’t think of the cold version. I think they can search Tinhoi, which is my Vietnamese name. Or is it just something that you prefer to make at home? We ordered 2 noodle dishes: classic Luosifen bowl which comes with crispy pork, BBQ pork, half brined egg, as well as pig feet, with nice baby bok choy. Both were very good. So, it’s a very professional thing now. "Luosifen is easy to cook and is more healthy than (ordinary) instant noodles," it says in a press release. Wow. And that’s good news for a lot of people live in Marina, JLT and Barsha because this restaurant is in the Greens. Are both of you on Instagram? And it’s very entertaining to see how it’s made in front of you because there’s so many different dishes. Soul of the Soup. And when she’s not testing recipes at home or exploring new foods out in Dubai, she’s actually hard at work as a Chinese digital payment and retail professional here in Dubai, where she’s been living for the past 11 years. And thanks for joining me on the show that’s inspired by flavours of the East. egg as well as the house blend soup on the side. Posted on December 2, 2020 by December 2, 2020 by So you can get like a river snail noodle degree. Sometime its dry noodles. So you have to have the chilli oil. which are stewed for hours with an assort-ment of herbs. Jing: It doesn’t matter actually, so I just use whatever I have. Luosifen (Chinese: 螺螄粉; pinyin: luósīfěn; lit. Arva: And what’s the name of the dish and what’s the name of the restaurant? So I will figure out the new location and name and send it to you later. So it is the Cross Bridge rice noodle from Yunnan province. Category:Luosifen. We are going to take a quick break. Arva: Okay. We’ll make sure to share that in our show notes. Jing: Yeah, see, I want to show you this. So try avoid as this is China and where good food is people visit! Like the restaurants Jing was mentioning or they all have the special noodle. And obviously you’re going to have pockets of different flavours. Towards the end of th… Number one, I don’t need to use another pan or pot to boil rice or like, I don’t need to drain my noodle. It’s so fresh and the broth is just, it’s like heaven to me. And one day his wife was cooking chicken soup and she realized if she keeps the chicken oil on top of soup will keep it hot for a long time. Deep Fried is our weekly food podcast where we showcase the stories, recipes and cultural insights from our food tours and research. It’s some mix between crunchy and a little bit elastic. We went on a Saturday about 11:30 am. Like this is the name that everyone just calls it? It must be the perfect proportion of the flour and water. 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