Biang Biang Noodles 露面手工拌麵料理

 

There is always a queue in front of Biang Biang Noodles at lunch time, Monday to Friday. The price is at a premium for the delicious food.  All noodles are handmade. Dumplings are wrapped in the restaurant. And most of the food is prepared on spot. Guests return from time to time. One can order a single bowl of noodle or pay more to have a cold appetizer and a drink included as lunch sets.

There are four official choices of noodles: Dan Dan noodles, egg noodles, biang biang noodles and spinach noodles. Dan dan noodles here do not refer to the Sichuan style spicy noodle, but Shanghai style which is smooth and easy to digest. 

I prefer biang biang noodles 油潑麵 which are wider, more chewy and juicy.  It is originated in Shanxi but made thinner to suit the taste of people from the South. Can't imagine?  Hmm, think of the Italian version, fettuccine, which fits thick sauce very well.

I tried it with Taiwanese braised pork and fish with pickled mustard greens  (Sichuan style). Both were very nice. The portion of the fish noodle was huge. 

But the widest noodle provided by the restaurant is the chicken white cloth soup wide noodles.  The chicken pieces were very tender. The soup was super tasty. The bowl was huge. I almost wanted to finish all the soup.

If you want to fill your stomach with more carbohydrates, no worry, Biang Biang Noodles can satisfy you. You can choose between chicken or pig knuckle, spicy or non-spicy. A bowl of Taiwanese styled braised pork rice is served together. A drink is also covered by the lunch set.

Shop A, G/F, 55 Johnston Road, Wan Chai