Hmmm…i don’t think the noodles were buckwheat-- they seemed too lightly colored and not grainy enough in flavor. I could be wrong— the server simply said they were “Korean”. The soup was cold, but not icy.
Oh! The color difference between my and your soups got me wondering about vinegar. BBQ King says elsewhere on the menu that they use 陈醋 “mature vinegar”, which is dark and made from sorghum. That’s different from Zhenjiang vinegar, the rice-based black vinegar used in Shanighainese cuisine, the dip for xiao long bao. I’ll have to pick some up-- I use Zhenjiang vinegar at home, and have been wondering why some simple dishes don’t taste the same as at restaurants.
