NYC is already a noodle-lover's paradise. But there's a new dish closing in on the city's ramen and soba shops: Chinese mixian. Made from fermented rice noodles, and found in China's Yunnan Province, mixian can be seen as a light, fragrant relative to pho. At Little Tong Noodle Shop, chef Simone Tong pairs her mixian with home-style chicken broth, fermented chiles, and Chinese tea eggs. Covered with edible flowers, and topped with items like chicken confit and minced pork, mixian is as beautiful as it is hearty. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
