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| - They call themselves Mandarin Beijing Mian? What should a Beijing-broth taste like? Like Ramen?
In China old Chef School defines three levels of broth.
Mao Tang (street level) - Thick broth, lots of fat, usually from remains of Pork with blood. Lots of flavor at 1st hit.
II. Hong Tang (formal dinner level) - Red broth, less fat, clearer taste with increasing back-kick flavor. Usually only from pure beef or pork bone with minimal blood. Only quality soya should be used and absolutely not overdosed.
III. Qing Tang (banquet level) - Transparent broth, minimal fat, clean or "tasteless" taste at first shot but eh - you got your face punched by the huge fresh back taste. Usually only from whole old chicken, fresh (MUST BE NO DRY FOOD) shrimp, fish and abalone.
All broth lives forever by cleaning replacing broth ingredients.Thick broth is very popular in Toronto now because of Ramen-mania. After 1700s Ramen was exported by an escaped prince in Ming Dynasty. Japanese improved Mao Tang by adding miso and seaweed. Some dried ingredients were also attempted. For downtown toronto In my opinion, Sansotei gets the best thick broth now which reminds me a famous ramen bar in Osaka called Ichiran . Both Santoka and Kinton somehow has more or less concentrated broth taste. Other places simply add powder.
In terms of Hong Tang, besides a Taiwanese cozy restaurant in Markham village named Mama Beef Noodle. I have only tasted Noodle Face.
The broth was plain at first, but it shaken me after the 3rd spoon with hinder beef bone flavor melting my stomach and then mouth. And yeah, no heavy Soya taste, I loved it.
I asked the server if the broth was somehow related to China because it reminds me Beijing's Ox street beef noodle soup 3 years ago when my grandparents treated me this. And yes. They imported the broth from Beijing by somehow (how they sneaked out of Canada custom?!).
The noodle is good, but can be better with more strength though.
Service was friendly and fast considering the price I paid. Well no reasonable customer expects any server hangs the dinner napkin for you in any single-digit budget restaurant.
Overall my experience is as 4.5 stars (-0.5 star because of the softer noodle) but the other half was left as benefit of doubt and price. For this quality of food, BlogTo is quite accurate - serious bang for your buck.
Portion was like TWO bowls of Sansotei mixed TOGETHER. 10 years ago maybe I finished easily but now I just couldn't.
Next week I will try some of their other dishes.
In case of Qing Tang...yeah Full house restaurant and Mingmen Banquet does this, but not as well as those 5 star restaurant I had in China. Southern Chinese does best at Qingtang, go to Hangzhou or Yangzhou to find out yourself.
A Tip: if you end up drinking more than a can of water after having any noodle soup, consider yourself cheated by some non-organic dry stuff melted in the soup already. There were a few Ramen places not backstaged by authentic Japanese owners doing this, and I hated them. Yet mainstream customers just get blind by their RAMEN branding and years of MSG sauteed tongues. Figure out these places yourself.
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