Dale Rice has had a passion for food since his mother let him stand on a kitchen chair to stir the cake batter and then lick the bowl at the tender age of 5. Restaurant critic and wine writer for the Austin American-Statesman, he has been writing about the local food scene for the last 12 years. He lives in South Austin with 1,500 cookbooks and a 100-year-old wagon wheel for a pot rack.
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The entry titled "Wide and thin noodles."
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2008 > April > 27 > Entry
By Dale Rice
| Sunday, April 27, 2008, 11:32 PM
BEIJING — Noodles took center stage at dinner at a restaurant featuring the cuisine of Xinjiang, a province that borders Tibet. One dish featured short, thin noodles — less than an inch long and a quarter-inch wide — with onions in a lightly sweet, tomato-based sauce. Another, for which the restaurant is widely known, brought one dish of chicken, potatoes and bell peppers cooked in a very spicy sauce. Two additional bowls held noodles that were nearly 2 inches wide and 8 to 10 inches long. When you’ve eaten enough of the chicken and vegetables to make room for the noodles, you slide them off the bowl and into the sauce. It’s a delicious dish, but it’s also a bit of a challenge to handle large, slippery noodles with chopsticks. But I managed — without decorating my shirt with spots of sauce.
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