fromEater LA
1 month agoA Cantonese-Owned Irvine Ramen Shop Has Quickly Become a Cult-Favorite for Duck Ramen
Ding says he would rather perfect a simple, clean broth than make multiple varieties that are less precise in composition. The Tokyo ramen chefs I admire make 72-hour broths that are aromatic and flavorful, but afterward, your mouth feels clean - the broth is very clear.
LA food