Tag Archives: noodles

…They’re Back: Shaanxi Noodles (油泼扯面) at Miss Little Shan (小陕娃)

Posted on May 20, 2012 by jen

When Yellow River Noodles (黄河陕西面名小吃)  at Meishuguan shut down and got chai-ed, it left a sad little hole in my heart (or stomach?). Their biang biang mian (or 油泼扯面 you po che mian) was the inspiration for Beijing Haochi, and our culinary … Continue reading →

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Oodles of Noodles at Yellow River

Posted on December 28, 2010 by jen

Once upon a time, we snuck into Yellow River Shaanxi Noodles (huanghe shui shanxi mianguan, the Meishuguan branch) in our quest to learn how to make the oh-so-heavenly youpo chemian. I was promptly booted out of the kitchen, but not … Continue reading →

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Amazing (ly Expensive) Noodles: Xiaolumian at Mutianyu

Posted on August 14, 2010 by jen

Most noodles in Beijing run from 6-15 kuai in the small mian dians. If you want to go fancier and hand over a few more kuai, you can get specialty noodles made from unusual ingredients, or double or trip up … Continue reading →

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A Break From Grease, an Ode to Liangcai: Shanxi Knife-Cut Noodles (Mianxiang bafang 面香八方)

Posted on May 12, 2010 by christine

Occasionally we get tired of the Tsinghua cafeteria and escape to a Shanxi 山西 noodle restaurant outside of the east gate of Tsinghua for a quick lunch.  Mianxiang Bafang is bustling at lunch, and the menu spans a wide variety … Continue reading →

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DaGui (大贵) Cold Dishes: Because vinegar is delicious

Posted on April 24, 2010 by jen

Hello, magical peanuts. In my pre-Beijing existence, I was never really fond of the peanut. If I felt a nut craving, the stores were stocked with an infinite variation of other nuts – smoked almonds, candied cashews, and the oh-so-buttery … Continue reading →

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Pita Chips: making chips from hand-pulled noodles (chemian 扯面)

Posted on December 31, 2009 by jen

As a bonus from our pulled noodle adventures, I manufactured a load of…pita chips. Or some variation tasting an awful lot like the pita chips from Trader Joe’s I used to love to munch on with or without dips. After … Continue reading →

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Noodling Around: biangbiang noodles (youpo chemian 油泼扯面)

Posted on December 17, 2009 by christine

To a displaced American with southern Chinese-Taiwanese roots, where rice rules supreme, northern Chinese noodle and bread culture (mianshi 面食) is completely bewildering. But the pleasures of biangbiang noodles are many. Jen introduced me to biangbiang noodles, which I loved … Continue reading →

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In Search of Dough: biangbiang noodles (youpo chemian 油泼扯面)

Posted on December 17, 2009 by jen

Biangbiang noodles are a damn tasty treat that I became addicted to at first bite. Despite all the variations, it consists of a relatively simple formula. Chewy noodles, a few blanched vegetables, and an oily spicy/salty sauce. Sure, a bowl … Continue reading →

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Recipe for Hand-Pulled Noodles (chemian 扯面), biangbiang noodles (youpo chemian 油泼扯面)

Posted on December 17, 2009 by the ladies

The first step to making a good bowl of biangbiang mian, is, of course, making some good mian. At the Shaanxi restaurants we visited, the noodles were hand-pulled right before cooking, and the belt-strap wide chewy noodles of charmingly uneven … Continue reading →

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Recipe for Biangbiang Noodles (youpo chemian 油泼扯面)

Posted on December 17, 2009 by the ladies

This was the best bowl of noodles we’ve made in a long time. Today, we pulled ourselves some fresh noodles (see hand-pulled egg noodles) and made biangbiang mian. Despite the mass of chili, it’s an easy dish with simple ingredients. … Continue reading →

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