Monday-Sunday
10:00am-10pm
We’re here for the biang biang noodles, a relative rarity outside the northwest Chinese province of Shaanxi and its capital city Xi’an. The cooks make these by slapping skeins on the counter until the impact fissures them into wide, flat noodles with the perfect amount of resistance and a particular talent for soaking up the accompanying sauce, be it egg and tomato, a brilliantly simple chili oil, or zha jiang, a deep, dark combo of ground pork and fermented bean paste that’s earthy and comforting.
