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A Recipe for Zhajiangmian | Eater
"This New York City Taiwanese spot offers a homestyle, “classic mom–style” zhajiangmian that uses finely cubed dry tofu in the sauce as a meat-reducing, texture-preserving element. The bowl is presented with the customary julienned cucumber and is uniquely garnished with slivered tamagoyaki (rolled egg), highlighting the dish's adaptability and comforting, homemade character." - Cathy Erway
