New York City Demands More Transparency From Grubhub Following Restaurant Backlash - Eater NY
"Chengdu hot pot import Da Long Yi goes beyond the two-flavor pot and offers three instead: a mushroom-based broth, a tomato-based one, and a “volcanic” red pot, Jiayang Fan writes in the New Yorker. One should go bold with the meat pairings at the Chinatown restaurant, Fan writes. “Begin with the pig artery, which is served in pearly-white, curling slices that absorb a nice amount of whatever soup you choose without being held hostage to the oils and spices,” she says, also praising the pork kidney, pig brain, and beef tendons." - Carla Vianna
