AsiaLIFE

Ignore the peeling, damp scarred walls and the tacky, fairground, faux-forbidden city décor, and focus on the menu instead. Few places offer such tasty and fresh dishes for such a low price. The yellow egg noodles, made up from the raw ingredients on site and vigorously hand pulled in the traditional way, are the main attraction. They are served ‘dry’ fried, in a soup and in other variations. The “planed” noodles are shorter and thicker than the standard issue, though both types are delicious. The springy noodles have a firm bite and are not soggy. Vegetables are as crunchy as you’d expect from Chinese stir-fry, and the meat — often a major stumbling block for Chinese restaurants — is good quality, with no evidence of sinew, bone or intestines. Prices are very reasonable at US$1.5 to US$2 for most dishes, and crisp Tsing Tao Beer is US$1 for a large bottle, cheaper than in many shops.