Bai Lu Noodles - Menú

"If you come from a small town like me, that is what you get in usual Chinese restaurants, probably as far away from original Chinese cuisine like a tub-eiccle from Beijing. But what does the original mean in a country of this size? In Cologne, there are now a number of restaurants dedicated to the cuisine of the various provinces, where the Sichuan region is quite often represented. For over three years there has been a central location between Friesen and Rudolfplatz, the small "Bai Lu Noodles" by Ms. Xu Bai with courts from the southwestern province of Chongqing. Red chili and Sichuan pepper are the key components of this kitchen and therefore it is also clear that sharpness plays an important role here. It is not without reason that it is asked whether it would be easy to sharpen or even more sweaty. In the “Bai Lu Noodles” you have specialized in pasta dishes and above all in noodle soups and mouth pockets. But there is also a small selection of cold appetizers. We'll get food twice and try through the program. The hot dishes are actually intended for immediate consumption, but especially for the noodle soups, special food boxes have created the possibility to cook the noodles themselves and then pour them with the actual soup. But even the jaw pockets, if not intended, can be heated without problems in the evening and filled with the heated broth. All dishes are packed in coated cardboard containers. The components From the appetizers we choose the cold cut meat from the pigshaxe with spring onions. The meat is cut relatively thick, which, in my opinion, produces the typical pork taste better. The sauce is only moderately sharp and also good for sensitive palates. Even better, however, we like the cold chicken meat on a bed of finely cut vegetables, including carrot strips, cucumbers, soy sauces, peanuts and ginger, sesame and garlic. Here, too, the delicate meat is cut thicker and bathes in an already noticeably sharper sauce. By the way, both portions appear as “smallnesses” on the map and are priced with 5,80 euros as narrowly as lushly portioned. Cold cut chicken meat We also taste the cold spits that are available either with vegetables or in the fish/meat version and where you can choose three pieces. We choose shrimp and fishballs and chicken hearts from which we take two spits each. There is also a sauce which is visibly sprinkled with chili oil. As a favorite we make the spits with shrimp balls. Just as in the fish version, the balls are very fluffy, but where the fishballs remain quite neutral, the shrimp spits have a nice own taste. Even the chicken hearts are not bad, although naturally distinctly firmer in consistency. Cold spears with homemade sauce From the wheat noodles, which also serve as a soup insert, a noodle salad with sweet-acid dressing is also offered, optionally with soy sauces or mullets. For the latter I decide. It's not just the purist version of this salad that I have to help a little. Maybe the dressing is too sparingly dimensioned or already pulled too much into the noodles, but overall this is a bit too dry and also too mild, so I can help with some sesame and chili oil and already it fits. However, according to all other dishes, this salad remains aromatically preserved, so that although I am not dissatisfied, it does not scream after repetition. Noodle salad with sweet-saure dressing and Morcheln However, this does not apply to the jaw pockets, which are either vegetarian, with pig chop or, as in our case, are filled with a mass of shrimps, Shiitake and Champignons. The ten specimens are surrounded by soft dough and the filling is very tasteful with a clear champignon note. The chicken broth is slightly sharp and surprisingly full. All together gives a very harmonious and simply delicious soup. For good reason, the muzzles seem to enjoy cult status here. Our first contact with the “Bai Lu Noodles” was made a few days before with the two noodle soups in the food box. The chicken soup is a lush stew of plenty of meat, various mushrooms, Goji berries, Chinese dates and other vegetables. There would hardly have been any need for the noodles that completely disappear under the mountain meat and vegetables. But the soup is definitely delicious and a soul-warming satt maker. Also delicious is the noodle soup with beef, carrots, broccoli, Pak Choi and coriander. Not only by the average sharpness we choose, one here becomes much warmer around the heart. The “Bai Lu Noodles” is not only a mandatory address for soup lovers. They are so aromatic and rich that it is a true joy. But also all other dishes are very carefully and tastefully prepared, so that the small restaurant has just prepared a recommendation in the “Gault Millau”. And there is nothing to do with it. "