"This summer has been especially brutal. I have not consulted any actual weather data to make this conclusion, just the number of times a week I feel like all the droplets of sweat clinging to my clothing are merging into a pool of hot lava I can't escape. I find solace in the air-conditioned homes of sympathetic friends, and in the icy cold booths of Bistro Na's restaurant in Temple City."
"Thanks to a recent recommendation from deputy Food editor Betty Hallock, you'll now find an order of the Beijing Yanji cold noodles on my table. It's a tangle of buckwheat noodles in an ice-cold broth, with sliced beef shank, beef tongue, kimchi, watermelon, boiled egg, shredded cucumber, pickled radish and chile sauce all arranged over the top like a color wheel."
"This dish is influenced by Korean naengmyeon, cold noodles with a history that dates to the Joseon Dynasty in Korea (1392-1910) and includes myriad preparations. There's mul naengmyeon in a chilled broth. Hoe naengmyeon with raw fish and chile pepper dressing or yeolmu naengmyeon served with fermented baby radish. The preparations vary throughout the country, with distinct styles in Pyongyang and Hamhung among others."
Bistro Na's in Temple City serves a Beijing-style Yanji cold noodle influenced by Korean naengmyeon from Yanji, a city in northeast China's Jilin province near the North Korean border. The dish features buckwheat noodles in an ice-cold broth topped with sliced beef shank, beef tongue, kimchi, watermelon, boiled egg, shredded cucumber, pickled radish and chile sauce. The restaurant also serves crispy shrimp lacquered with sweet hawthorn glaze and spicy chicken in chile oil. Naengmyeon traces to the Joseon Dynasty (1392–1910) and includes mul, hoe and yeolmu varieties, with distinct regional styles in Pyongyang and Hamhung.
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