Chef Jimmy Hung of Huangcheng Noodle House is a third-generation noodle maker who specializes in traditional Shanxi-style dao xiao mian — knife-shaved noodles. The noodles are made to order by rapidly shaving noodles from a block of dough into a giant pot of boiling water. They’re flat and wide, with delicate, ragged edges that give the noodles character — but overall, the noodles are surprisingly uniform, meaning that there are no undercooked doughy bits. Pretty much any noodle dish can be made with these handmade noodles for no extra charge. One of the most notable is the Chongqing xiao mian. The spicy red broth is made using Hung’s secret family chili sauce recipe. Meanwhile, peanuts and minced pork added savory bits of texture, and a single stalk of bok choy added a touch of freshness and relief from the heat. While noodles are obviously the star at this noodle house, Hung’s mother was from Sichuan, and her influence is also evident throughout the menu. The cold chicken with chili sauce was chopped into bite-size pieces and tossed in Hung’s homemade chili sauce. But despite the visible chili flakes, the dish wasn’t too spicy, and had a pleasant nutty, toasty, and slightly sweet flavor that was especially refreshing when paired with the green onions and cucumber slices. It’d be the perfect dish to eat on a hot day.
Hours: Mon.-Sun. 10:30 a.m.-3:00 p.m., 4:00 p.m.-10:00 p.m.