Q & A With Shi Peng and Phillip Fu of JTYH: Noodle-Making, Media Fame + a Noodle Video
SI: What goes into a good bowl of noodles?
SP: In my opinion there are three components. First is the noodles. Second is the soup base. And third -- the ingredients, like the lamb or beef. We buy the prime cuts of meat from the market. We'll get the pig head, pig bones, cow tendon and cow bone and stew them for a while to get the flavor and a certain type of consistency for the broth. We don't use MSG at all. The cooking time is also important.
SI: Since you've made the headlines, there's been a diversity of customers that pass through your doors. What does each demographic tend to prefer?
PF: Taiwan people like beef noodle soup. Foreigners (lao wai 老外) get stuff they understand. They usually just order what's in the articles. They don't really explore the menu.
SP: Foreigners prefer moo shu pork, items with egg, minced pork, chow mein and of course, soup noodles. They also really like the steamed buns (bao zi 包子).
SI: What are some underestimated dishes that you feel deserve more orders?
PF: Our lamb ribs (羊排) and the pan-fried buns (shen jian bao 生煎包) are signature dishes of ours that people tend to overlook. Our buns take a while to make and, unlike other places, they're bigger and we give customers more per order. Other places will give you eight. We have 10 buns in one order.
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