A guy named Mengzhe Z. from China sent me this – thank you again! I think the first time I saw the export version of this one it was called beef and sauerkraut. Cabbage is definitely popular in Asia – goes well with yakisoba, pickled in soup and fermented in ramyun. Let’s give this a look!
© 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.