There are many foreign guests in this Chinese restaurant, and the decoration style of the store is also American-style small and fresh.Both Sichuan cuisine and Cantonese cuisine.

The captain's heart tightened, feeling... full"Not authentic", "not delicious" flag.

But I have already sat down, drank water and looked at the menu, and the waiter is so friendly, so let's bite the bullet and order.

Besides, it's still a familyPraiseshop.fromLittle Red Book, ToNew York Times, even Michelin is recommending this restaurant calledRestaurant at Hao Noodle.

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I studied the recipes for a while, and decided to try each representative dish.

First, I ordered the signature steamed buns, after all, Michelin listed this restaurant as“Best Dim Sum In New York City”.

7 knives and three small ones,The weight is really "Michelin".

Thin skin that can be broken by blowing,The meat is also very firm, There is obviouspork aroma, not the kind of bun stuffing mixed with a lot of flour.

butSauces and SeasoningsRelatively ordinary, overall, the price/performance ratio is completely incomparable with the 8 dollars for a large cage of steamed buns in China Town, which is possiblewill not repurchasedim sum.

Naturally, we can't miss the claypot rice that is popularly promoted by major media.

‍This claypot rice is still the same as the claypot rice in Chinatown for about 15 dollars,There is a clear difference.

There are some claypot rice in China Town, because of the price, the quality of the meat in the claypot rice is not particularly particular.In fact, the aroma itself is not enough, so a lot of sauce is needed to make the rice taste good and delicious.

But Hao Noodle's claypot rice, the aroma of smoked duck with bone and Cantonese-style sausage is perfectly immersed in the rice,Just add a little soy sauce to outline the flavor of the meat more clearly.

Whole sea bass, this is a dish that many "American Chinese food" dare not cook.Even many Chinese restaurants don't do well.

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But Hao Noodle's sea bass surprised me.

The sauce of the soup base is spicy enough, but not only spicy, butSpicy with layers and flavor, One bite down, I can have another bowl of white rice.

‍The fish is still relatively fresh and tender. Although the freshness is not comparable to some restaurants in Flushing that kill live fish, the team leader is satisfied that he can eat such quality fish in Manhattan.

The balance of spicy, spicy and salty is in place.entrance isUnique salty flavor of pea puree, one gulp,The Spicy Flavor of the Mountain Shouting and TsunamiJust swept in.

‍Simple flavours, yet addictive.just eat to the back,Ma Wei is still too much for the show, Need an intermission to "recover the sense of taste".

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I was a little worried about being too sweet, but this soy milk pudding is just right.TasteSlippery and tender, It’s also very greasy with ice cream.

‍ice cream tooFull of sesame flavor, and a touch of sweet milk flavor, as a dessert after a meal, it is very satisfying.

In addition to the above dishes, Hao Noodle's menu has a full 7 pages of A4 paper, and the choices are very rich.

Overall, there are surprises after eating, the aesthetics and decoration style look like "American Chinese food", butNot actually "American".There is no "everything thickens", it tastes like authentic Chinese food.is the captainStill want to visit the restaurant again!

If you have eaten this restaurant, please leave a message to share with us the dishes worth trying!