
It is the town that is home to the terracotta warriors.

In northern China, they tend to live more on noodle dishes than rice dishes. How is that for an interesting fact for you? There was a little noodle shop in his neighborhood, that he often frequented with his roommates. Before we ever moved to China together, all I ever heard about were those damn noodles. Finally, we were able to make the trip to Xi'an together.. along with Mario, Crystal and our friend Randall. I was excited to finally see what all the hub-bub was about.

The whole gang, minus Brandon (someone had to take the picture!) - Randall, Yours Truly, Crystal, Mario.
The noodle shop was really just a tiny little whole in the wall place, with a giant wok on top of a large open flame - boiling water for noodles.

taken by Mario

taken by Mario
The restaurant was not in the Muslim Quarter, but was owned by a Hui family. Like most noodle restaurants in China, the noodles were handmade.
Almost a year after my first taste of the noodles, Brandon and I went to Xi'an again. We, of course, headed to the Muslim noodles shop asap only to find that it, along with almost an entire block of buildings, had been leveled.
Out of curiosity, we ran across the street to a shabby dry cleaning place and asked the owner if he knew if the restaurant had moved.... it had. Score! He jotted down the directions and off we were. We hiked around Xi'an for the better part of an hour before finally stumbling across the new home for those glorious Xi'an Muslim noodles.
The new establishment was much more Western friendly...


They were still run by the same family and were still hand making their noodles.

I don't know if you can tell, and you may already be familiar with this, but the man in that picture is taking the long strands of dough and pulling, swinging, and thwaping it around in the air and on the table. This is actually a common site among the streets and restaurants in Northern China. Oh, and do you see that basket of green stuff? Coriander .. or Cilantro. Whatever you want to call it.
The noodle ingredients were pretty basic: noodles, cauliflower, potato, fried tofu, black fungus and carrots. Always with cilantro on the top! Mmmm.

Please excuse the blurriness.
The flavor comes from all of the spices. I'm sure there is something in the broth they used to cook the vegetables in, but the majority of the spice comes from what you add after your helping has been dished.



I've slowly learned how to recreate this dish for my husband. Of course, I have no noodle-thwapping skills, so I just make egg noodles and cut the strips out. I have a pasta maker, but it doesn't make them as thick as they should be.

I made this dish the other night. I like to think it is one of the reasons he still keeps me around.

Getting My Noodle-Groove on, in our hobbit-sized kitchen in China, 2005
----
After searching through my old Chinese photos, I came across some lameo ones I took with a point and shoot, because I oh-so-desperately wanted engagement picture. And OMG look at my hair! LOVE it. Why can't it be like that now? (insert whiny 4 year old voice, foot stomp and door slam here)

Spring 2005

taken by Mario

taken by Mario
The restaurant was not in the Muslim Quarter, but was owned by a Hui family. Like most noodle restaurants in China, the noodles were handmade.
Almost a year after my first taste of the noodles, Brandon and I went to Xi'an again. We, of course, headed to the Muslim noodles shop asap only to find that it, along with almost an entire block of buildings, had been leveled.
Out of curiosity, we ran across the street to a shabby dry cleaning place and asked the owner if he knew if the restaurant had moved.... it had. Score! He jotted down the directions and off we were. We hiked around Xi'an for the better part of an hour before finally stumbling across the new home for those glorious Xi'an Muslim noodles.
The new establishment was much more Western friendly...


They were still run by the same family and were still hand making their noodles.

I don't know if you can tell, and you may already be familiar with this, but the man in that picture is taking the long strands of dough and pulling, swinging, and thwaping it around in the air and on the table. This is actually a common site among the streets and restaurants in Northern China. Oh, and do you see that basket of green stuff? Coriander .. or Cilantro. Whatever you want to call it.
The noodle ingredients were pretty basic: noodles, cauliflower, potato, fried tofu, black fungus and carrots. Always with cilantro on the top! Mmmm.

Please excuse the blurriness.
The flavor comes from all of the spices. I'm sure there is something in the broth they used to cook the vegetables in, but the majority of the spice comes from what you add after your helping has been dished.



I've slowly learned how to recreate this dish for my husband. Of course, I have no noodle-thwapping skills, so I just make egg noodles and cut the strips out. I have a pasta maker, but it doesn't make them as thick as they should be.

I made this dish the other night. I like to think it is one of the reasons he still keeps me around.

Getting My Noodle-Groove on, in our hobbit-sized kitchen in China, 2005
----
After searching through my old Chinese photos, I came across some lameo ones I took with a point and shoot, because I oh-so-desperately wanted engagement picture. And OMG look at my hair! LOVE it. Why can't it be like that now? (insert whiny 4 year old voice, foot stomp and door slam here)

Spring 2005























































































