Usually when you settle down for a bowl of noodles at a hand-pulled noodle place in Chinatown, it feels a little cramped. Sheng Wang used to be like that before their renovation. But now their dining area is larger and more spacious. By hand-pulled noodleshop standards, the place is almost palatial. While the space is large, the interior seemed to lack heat during my most recent visit. It's a minor detail really, since the noodles and soup are piping hot. I like Sheng Wang for two things. One, if you want to buy frozen dumplings, they're a pretty good deal. One bag is fifty dumplings and it's $8. The second thing Sheng Wang does well is their Fu Zhou fish balls. Of course that's what I got with my hand-pulled noodles.
The pork chop hand-pulled noodles is $4.50 and is a good option for those who want familiar looking meats in their soup. Last time when I was at Kuai An, the animal parts in the soup were completely mysterious and the noodles had clumps in there. Sometimes you just wanna know what the hell the protein is supposed to be and have looser noodles.
And like previously stated, the fish balls at Sheng Wang are delicious. They're made right on the premises and I witnessed them making it right in the dining room. And I have to say that Sheng Wang is only a couple of minutes away from Kuai An... and you're better off going to Sheng Wang.
Lastly I want to point your attention to a blog post on the Freakonomics blog. There's a picture there that details U.S. consumption of meat over time. Basically you get to see which meat the country consumes the most and which ones have gained or lost market share.
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