Unfortunately, this time, I didn't like Liang's Kitchen at all, but that is not to say you shouldn't like it. There appear to be many (snow vegetable with tofu, stewed tofu skins, stewed bamboo shoots, spring onion pancake, cold noodles, etc. Rinse” the dough in plenty of water until it becomes much smaller and the water turns white (saturated with starch).

I don’t know why there is a disconnect in quality, perhaps some sort of Chinese wall exists between the dim sum and the dinner guys even though they share the same kitchen. With the restaurant still in its soft opening stages, there were several items I wished to try that they were out of unfortunately. I did like the thick slices of beef mixed in, but next time I’ll stick with the regular beef noodle soup. By the time you peel the cooled noodle off the first tray and fill it again with batter, the second one will be ready to take out.I made the sauce with peanut butter, but a lot of the liang mian I had in Taiwan used tahini, which was a lot more mellow in flavor, but it's so your choice as to which you prefer. The following ones won’t stick to the surface (Find out how to choose the right tray in recipe box below).

The following day, spoon out the clear water that appears on top then steam the remaining paste little by little in shallow plates. For those of you who prefer dim sum at night, I believe there is a small selection on their dinner menu, so do feel free to mix and match.Having lived in China for 5 years, and being back in Europe now, I just have this craving for Chinese streetfood. Originating in California and having a previous branch in Forest Hills, Liang’s is an example of a successful journey from west to east.