Kang Shi Fu Instant Noodles Beef Bowl
The happy "Chef Kang" paradigm that is ubiquitous on Chinese knock-off restaurants and brands
Plain, instant noodles have a stiff hold on many Asian cultures. Pay a visit to your local Asian market'due south instant noodle isle and look at the diversity of styles and tastes. Now detect that above the isle (or maybe higher up the refrigerated section), the boxes of unopened noodles that are typically purchased by families by the case.
For mainland Cathay, there is one noodle brand that is far and abroad the well-nigh pop. This is the Kang Shifu (康師傅), "Chef Kang", aka "Master Kong" make. Strangely, this brand is ofttimes difficult to find in the US. In Philadelphia, it seems like several months become by without this make at all, and then all of a sudden you tin discover them in large v-packs for a limited time. More strange is how the virtually popular flavour in Mainland china, reddish braised beef noodles (红烧牛肉面 – here is a link to a Baidu folio on the noodle), is never i of the offerings.
When I first lived in China, back in the mid to belatedly 90'south, I didn't accept much coin. That is to say I've eaten my share of educatee bottle and Chinese instant noodles. These noodles were also a convenient quick snack when traveling in China'south far-flung regions or on long train rides (equally there is always boiling water available at hostels/trains/hotels).
Effectually that time, Kang Shifu noodles became one of the most popular instant noodles in China. The company behind Kang Shifu, Taiwan-based Ting Hsin, quickly became the largest Taiwanese company doing concern in Mainland Communist china. Ting Hsin is at present an international grouping with a big food and potable product empire, including the Weichuan brand, which the company caused in 1998.
Why did Kang Shifu get and so popular? Something that makes this brand's noodles interesting is that in that location are more often than not 3 minor flavoring packets inside each package. One is the powdered spices for the soup base, with copious amounts of MSG like in well-nigh/all instant noodles. Another is an oil packet that often has dehydrated meat included. Finally in that location is often a dried vegetables packet, with carrots, green onion, and other things. The spiced meaty oil and crunchy vegetables brand this kind of unique.
The underground Asian market in Chinatown is again carrying a few varieties of Kang Shifu noodles. Yesterday I bought this one hot and numbing water-boiled fish noodles (麻辣水煮鱼面).
The flavors are very heavy, spicy, numbing, with lots of MSG. And information technology is tasty and addictive. Surely they'll soon be gone.
Nosotros can just occasionally become this make in the Usa for some unclear reason. That said, the image of the happy "Chef Kang" can be found all around, on restaurants and knock-off brands.
Hither he is on the business organisation card of my favorite pulled noodle shop in Philadelphia, Nanzhou Hand Drawn Noodle:
A favorite hot pot restaurant "Noodle Limited" (now long gone) from my previous home of Madison, Wisconsin besides had a huge prototype of this "happy chef" in the window.
Below, here he is over again on an advertisement for a another relatively new pulled noodle eatery (and frozen yogurt shop!?), "iGreen" 蜀香蘭州拉面 (notice also the confusion between traditional and simplified characters the shop's name implying Mainland Chinese unfamiliar with traditional characters) in the Chinese language newspaper for the Philadelphia region, Metro Chinese Weekly:
Why do restaurants, particularly noodle restaurants, push this prototype? Does it somehow make the eating place's noodles more legitimate? Any the reason,Kang shifu has had an amazing influence in China.
Update 01 Mar 2015: Hither are a few more images for you with Mr. Kang, the happy chef as a copy:
This make is specially tricky. The chef is almost identical, but he's got a pollex's upward, and instead of the trademark make in Chinese, the phonetic version is the brand proper name. But like the original brand, this "Kang Shi Fu" is also releasing bottled teas.
Finally, that "Red braised beef noodle" that I had mentioned, equally a near identical copy to the original. The signature red package, modeling of the noodle, and arrangement of the label is merely similar the original.
Source: https://asianmarketsphilly.com/2014/08/23/kang-shifu-instant-noodles-and-the-happy-chef-image/
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