A Noodle-Twirler Meets Basque-Mexican Food-Art

What the Journy team has been hyped about this week

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We’re back with more noodle fun in this week’s #discoveries! Last Friday we went fishing for somen noodles in Kyoto. This week we’re headed to a town on the outskirts of Chengdu, the capital of Sichuan Province in China, to watch a master noodle-twirler at work.

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I’m not kidding when I say noodle-twirling. This guy made waves on Chinese social media for his flashy technique, which could pass for interpretive dance. He’s making a traditional dish called “one-strand noodle”: basically, one lump of dough is pulled into a single strand long enough to fill an entire bowl.

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Like ribbon dancing, but more appetizing, don’t you think?

Meanwhile, Leiti and Susan are both HUGE fans of this restaurant in Mexico City, and can you blame them? Everything that comes out of that kitchen is edible art.

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Biko blends Basque influences with Mexican flavors and serves traditional dishes alongside cutting-edge fusion. It’s ambitious, but it clearly works: Biko’s been on the Latin America’s 50 Best Restaurants List since 2013.

This is amaranth with algae.

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I can't remember the last time I had either amaranth or algae (probably never), but if it looks like this, I am down to make it my new go-to salad.

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