Wednesday, November 05, 2008
A broken yolk, edges browned to a crisp, covered with grease and sludge from the wok - in what universe would this be the correct way to cook an egg? But it's one of the best things I've ever tasted on top of a bowl of tomato egg noodles or added to an order of bedspread noodles.
Chengdu's famous tomato egg noodle house on downtown Huaxi street will reportedly soon be lost to redevelopment. There are other 'Huaxi Tomato Egg Noodle' places in town, but copycat versions of chains abound here and you never know if they have a real affiliation with the original or have just stolen the name. Anyhow, I really like this version on Yulin South street. The broth has a little sourness from preserved vegetable, a little garlic, and just enough salt for the tomatoes to shine. It's a perfect breakfast or light lunch for 4-5 rmb.