Although unique here, spinach hand-pulled noodles are commonplace in Xi’an. Wen Hui’s spinach biang biang is irresistibly slurpable with that special Chinese QQ chew, and visually, it’s the ...

Xi’an Famous Foods was started by Wang’s father, David Shi, in basement food court in Flushing two decades ago, inspired by ...

While visiting the Chinese town of Xi’an, this food enthusiast filmed a street food chef making Chinese Spinach noodles from scratch.The channel owner runs a food vlog where she films weird and ...

Add the remaining ingredients, including your spice bag. Cover and bring to a boil over high heat. Once boiling, turn the heat down to low. Maintain a gentle boil at low heat and cook for 1 hour ...

Xi’an Eatery does one of the best biang biang in the city. It makes its own thick-cut noodles daily (including a less common pale green variety blended with spinach) and serves each bowl traditionally ...

Cooking the noodles and spinach in the same pan helps cut down on washing up, too. Each serving provides 385 kcal, 18g protein, 56g carbohydrate (of which 8g sugars), 8.5g fat (of which 2g ...

Openings: New York City sensation Xi’an Famous Foods — beloved for spicy, hand-pulled noodles swimming in chili oil with ...

Chinese-born duo Mina and Kris have launched a Xi’an noodle restaurant between Clapham and Brixton on Acre Lane.