Noodles is a huge staple to Chinese cuisine. It is one of the two carbohydrates found in many Chinese dishes. There are many types of noodles and they can be eaten in many different ways. In San Gabriel Valley, Chef Tony Xu opened up a noodle restaurant that featured Chongqing taste called Mian. Mian is the Chinese word for noodle. Here, you can always expect to see a small crowd waiting to eat his noodles! The noodle dishes are served dry or wet (with broth).
I love their table place settings! You are instructed through picture and words on how to eat your noodles! And true to my rule of thumb, the camera always eats first.
They serve green bean tea here! Very cold and very refreshing. This is perfect to sip on while you slurp on his oily and spicy noodles.
Pickled cabbage to start out and to cleanse your tongue with in between!
spicy black fungus and beef in chile sauce
This was a spicy and dry type of dish. You absolutely cannot escape the chile powder!!! Beef was tender and soft; I like to intermittently grab a slice and dip it into my noodles and broth.
I love black fungus and spicy makes it even better! It has the rubbery chunky texture when chewing and that hint of spicy flavor in between.
Huaxing fried egg noodles. This was very good and one of the few dishes in the restaurant that wasn’t spicy. It had a rich tomato flavor in the broth and was a vegetarian dish if anything. No meat. The noodles were super thin!
special gizzard noodles. With me, I just had to order this dish over their main popular dish with the minced meat. It’s gizzard!!! They had a variety of gizzard pieces in small pieces from kidney to liver to skin. Delicious and crunchy to the teeth! And yes, it’s as spicy as it looks!
See that icon in the middle? There is a cartoon man swimming. It’s indicating that this soup has broth in it!! So creative and funny.
And for your main dish without broth that I did not order, it has a picture of a cactus to indicate a dry dish with no broth! No swimming skills needed here!!
