Tag Archives: chinese

#3132: Liangchengmei Food Biang Biang Mian – China

#3132: Liangchengmei Food Biang Biang Mian - China

Here’s another Lianchengmei product that my wife found while we were perusing the aisles at Foodyworld up in Richmond, BC. She found one a while back – 30″ Hot Bird, a fire noodle clone. What’s Biang Biang? Here’s what Wikipedia had to say – ...see full post

#3130: Master Kong Golden Stock Shrimp Noodles – China

#3130: Master Kong Golden Stock Shrimp Noodles - China

This one is from a box from Exotic Noods. Exotic Noods has subscription boxes you can get every month! Use coupon code BOOM for an added discount! ...see full post

#3106: Double Mountain Xiamen Instant Noodles Satay Flavor – China

#3106: Double Mountain Xiamen Instant Noodles Satay Flavor - China

Here’s one that was sent to me by the man who runs this company! He sent a very nice letter along with these – check out the Unboxing Time video to hear more! This one’s satay flavor and has been around now for over 30 years! Wow! Let’s give it a try! ...see full post

#3098: Lau Liu Tou Hand-Made Noodles Spicy Beef Flavor – China

#3098: Lau Liu Tou Hand-Made Noodles Spicy Beef Flavor - China

Here’s one we found up in Richmond, BC at China World. That was a tough store. Mainly it was because we went there and got a ton of noodles and then find out they only accept cash. That sucked. So we ended up coming back! Let’s look at this one! ...see full post

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli – China

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

Here’s one I found up in Canada – can’t remember where. Green curry is one of my favorite flavors, however not one that I think I’ve ever seen coming out of China. Sichuan Baijia has been coming out with more and more different varieties – and different little cartoon characters on their packaging. Let’s give this one a try and see how it fares. ...see full post

#3048: Uni-President Braised Beef Stir Noodle Bowl – China

#3048: Uni-President Spicy Beef Stir Noodle Bowl - China

Here’s the last of the Uni-President varieties my wife spotted a few months ago at Foody World up in Richmond, NC! They were $1.50 apiece which seemed very good. Really like the graphic on this one – looks really neat. Let’s crack into this one and give it a go! ...see full post

#3019: Sau Tao Tom Yum Kung Flavour Ramen – Hong Kong

#3019: Sau Tao Tom Yum Kung Flavour Ramen - Hong Kong

Found this at the brand spanking new T&T Supermarket at Lansdowne Centre up in Richmond, BC recently. That place was a zoo the day we visited – so many people! But got out of there with a couple things. Anyways, a straight noodle tom yum sounds just bizarre – and possibly really good! Let’s find out. ...see full post

#3006: Uni-President Guizhou Spicy Soybean Paste Flavor – China

#3006: Uni-President Guizhou Spicy Soybean Paste Flavor - China

First off, thanks to Kyle K. for help with translating this one! I found this up in Canada at FoodyWorld – a huge Asian supermarket which is a must see for anyone doing the tour of Asian grocery stores up in Richmond – lots of fun and much to see. These were on sale and looked neat so I went and got all the varieties. Let’s give this one a try! ...see full post

#3005: Samyang Foods Chinese Style Bibimmyun – South Korea

#3005: Samyang Foods Chinese Style Bibimmyun - South Korea

Here’s one the folksd at Samyang Foods sent along – thanks again! This is a bibimmyun – a cold noodle generally enjoyed during the hot summer months. I wasn’t sure what the difference was with this one was, but it appears this is a Chinese-style variety, so flavors are a little different. Awesome! Let’s give this one a try! ...see full post

#3003: Chencun The Flavours Of Yunnan China Acid & Peppery Beef – China

#3003: Chencun The Flavours Of Yunnan China Acid & Peppery Beef - China

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! ...see full post