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NYC is already a noodle-lover's paradise. But there's a new dish closing in on the city's ramen and soba shops: Chinese mixian. Made from fermented rice noodles, and found in China's Yunnan Province, mixian can be seen as a light, fragrant relative to pho. At Little Tong Noodle Shop, chef Simone Tong pairs her mixian with home-style chicken broth, fermented chiles, and Chinese tea eggs. Covered with edible flowers, and topped with items like chicken confit and minced pork, mixian is as beautiful as it is hearty.
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