Cool. The pot is surprisingly small. Is the sauce in it highly concentrated or something?
replyYes, 滷肉 ("braised meat") is highly concentrated. You can't eat the sauce by itself like a stew, it would be too rich. So it's usually served on white rice or in this case noodles.
replyThe ingredients are typically finely minced fatty pork with soy sauce and strong flavorings like dried mushroom, garlic, star anise, and a fermented bean sauce that's super salty. Plus other ingredients that make the taste unique to the chef or shop.
By the way, if you haven't tried 滷肉飯 (lǔròu fàn, or braised pork with rice), you should. You can't walk more than a block in Taipei without finding it, but I've seen it only once in the US.
replyYou will find restaurants with it in LA, SF, and NY for sure. In SF there is an award winning restaurant named Lu Rou Fan, which should give you an idea of the food they serve.
replyI imagine any region with a large Taiwanese or Chinese population will have a restaurant that serves it (or the chinese version gai fan).
You need to come to NYC. They are quite common.
replySo it's something along the lines of demiglace or the stocks it is made from.
reply... and now I'm hungry. I'd love to try this.
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