Where Philly’s Chinatown Community Leaders Go to Eat
"Devon Stahl raves about the fish ball noodle soup, where “the fish balls are [so] full of flavor, they almost burst in your mouth after absorbing the flavorful soup broth.” Make sure to get the house-made hot oil. “The difference in complexity of flavor from store-bought is apparent,” Stahl says. Samuel Chueh is partial to the braised beef noodle soup. You can also make a meal of the appetizers, or bring enough friends to share: Albert Lee and Anne Ishii swear by the spicy pig ears, while Samuel Chueh takes the all-of-the-above approach and orders the aromatic mixed platter with spicy beef tendons, marinated intestine, and marinated ox stomach. For good measure, order a side of steamed mixed vegetable dumplings." - Diana Lu
