You won’t find rice at this traditional Chinese noodle shop, where the chef slings bowls of garlic-tinged wide noodles instead. Hand-pulled by Chef-Owner Gene Wu, these noodles emulate the ones made in Xi’an, China, where wheat noodles became a local staple because of a climate that’s too dry for growing rice. The noodles are so flavorful that they don’t need broth; instead they’re topped with scallions, cilantro and hot pepper, then finished with a splash of sizzling sesame oil to blend the flavors.
Special Dishes: Hand-Pulled Noodles
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