Here’s one we found at China World in Richmond, BC. The name definitely didn’t translate all that great. I think acid probably will be closer to something like tangy. I mean, acid and beef? Perhaps it could be referring to a process of cooking beef that uses something acidic? Either way I’m fascinated. Let’s see what happens when we open it and cook it!
© Hans Lienesch and The Ramen Rater, 2002-2019. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used non-commercially, provided that full and clear credit is given to Hans Lienesch and The Ramen Rater with appropriate and specific direction to the original content. Products reviewed are copyrighted by their respective owners.