Yangda Nudelspezialitäten

"With the Yangda, more precisely the three Yangdas in Karlsruhe, we have an alternating history. I'll just get a little. 2015 (the blue waterline is fortunately back away The restaurant in Kaiserstraße (the original was opened in 2011). It's pretty hidden in the upper floor, and you have to go through a narrow house corridor. So it took a while to discover the restaurant. At the end of 2015 we climbed the first time through the stairwell and were surprised in many ways. Inside it looked pretty bulging, with furniture from the 50s, dead flower gods on the window bench and beer boxes stacked around the counter. The audience consisted mainly of Chinese students (or student-looking non-students. Together, we had interpreted both as a safe sign that we had a short trip to China here. And so it came. The card was very long and also contained several mute samples, such as pork ears or all sorts of components of the Swedish digestive tract. However, we got in quite normal and moved the mute samples to a later visit. I still know that we had an excellent Beijing soup, not a pudding that can be put on the head. I don't remember the rest. At that time, we did not know that the card does not consist of a huge number of different dishes, which in the end all taste the same, because the same sauce is tipped over everything, i.e. the senogermanian uniform kitchen, but that each dish has its own provenance and touch. At one of the next visits, I had ordered Dim Sums, hoping that they reached the level of the experience so far, and was bitterly disappointed. The things served on a plate were bought and tasted like that. At the bottom the water ran out so that the poor dough pieces soon stood in an unappetitious puddle. On my question, I was told that Dim Sums did too much work. Well, then. After that we made a wide arc around the restaurant until it was closed for half a year at the end of 2017. In the meantime, however, two deputies of the same name had been opened (I can't say in what order that led on TripAdvisor to a holy mess. In the Passagehof branch the mentioned mute sample took place, a powerfully sharp soup with pork intestine and likes, shrimps and plentiful tofu. With a bite of the latter, I was able to recover from the dizzy stomach intestine ingredients. I'll show this here, even if it's strictly not part of the Kaiserstrasse branch, but it might have looked the same way. My wife had only looked at me all the time with a headache; that you can hunt with internals. I can also understand that not everyone and every woman value it when what swims in the soup looks like pathological cuts. That was then the first and at the same time the last test of courage, and then we were no longer in the Passagehof. This was due to the fact that we also discovered the branch in the Ettlinger Avenue for us, which we have since visited for many reasons about once a month. The main reason is the cumin lamb, which I order every second time. Back to the original. In the summer of 2018, after a successful reconstruction, reopened. The counter was migrated and the beer boxes were gone. The essential change, however, was that the kitchen had been radically changed: instead of a panchinese offer, there were exclusively uigurian cuisine, according to which the decoration was also designed. We are, of course, equally happy, even against the background that Uighur culture deserves every form of support. That we were the only guests, about three weeks after the opening, had scared us. After us came another couple; Chinese no longer showed up. This may have had political reasons, but could also have been located on the kitchen. My cattle Laghman (noodles still tasted very well, while my wife didn't bring her completely dried chicken kebabs down. I had to trade. This should be good for about half a year or did not go well, at least in the beginning of 2019 the kitchen was turned back to the normal Yangda offer, extended by a few specialties that exist only in this branch. Since then we have been there twice; both times we were surprised how empty it was still at the best lunchtime. (In the meantime, we know that practically at the same time and not too far away the Monkey King opened. All the Chinese are sitting there. Here it used to be full One of the specialties was steamed egg with shells. As always open for unusual combinations, I had to order them. It turned out to be a rather gliberous flan, from which large clams of Venus looked out in their shells, but which was neither sufficiently stocked nor somehow seasoned the most exciting, nor the overcrowded spring onions. We believe that the recipe must still be used. The steamed Wolfsbarsch was good, but also here it is necessary to say that the cook at Ettlinger Straße gets the Tunke more original. The waiting period was for us to actually sit alone in the restaurant quite long. Epilog: Five minutes after we left the restaurant, it started to rumor in my gut so that I just managed to get to the next public toilet in supreme need. It must have looked very funny, but it wasn't. If that was a coincidence, but a very unusual one, because I've never seen anything like that. Probably it was a lot of half-gar egg. "Now you know. Do whatever it is, your thing, I can't take care of everything. Your Olaf.”"