Lanzhou hand pulled noodles (beef) opening next week around the 20th according to someone in the still-to-be-finished store. Two doors down from Noodle Hut in Milpitas.
There is a chain with the same name in China.
Lanzhou hand pulled noodles (beef) opening next week around the 20th according to someone in the still-to-be-finished store. Two doors down from Noodle Hut in Milpitas.
There is a chain with the same name in China.
Lanzhou Niu Rou La Mian is not so much a chain as a product description, like âPhiladelphia Cheese Seatk.â There are in fact small chains like Muslim Boutique Beef Noodles:: and large conferacies like âĺ °ĺˇćŁĺŽçčćé˘â âAuthentic Lanzhou Hand-Pulled Beef Noodlesâ that dominates Shanghai, and whose owners are mostly from Qinghai that use similar menus and signage but no central management. They do, in fact, operate at the pleasure of sort of protective cartel, the Shaanxi-Gansu-Ningxia TreatyâŚ
Their Chinese name has a âZhong Wahâ preceding the lanzhou niu rou mian. âZhong wahâ just means Chinese. There happens to be a chain with that name in China. But weâll see whether its related, since the name is still very generic.
Apologies, I have never seen the name. Is it in Guangzhou? Why the âChinaâ qualifier? Maybe itâs pushback against Shanghaiâs venerable âCalifornia Beef Noodle King USAâ
Not sure! I googled the name and came across a number of listings with that name. Clicked on it and the web site is downâŚ
A few Iâve missed:
Reopened:
I moved these under some subset of northern:
It has? Did they remodel? When I was there a couple weeks ago they were all boarded up⌠Or did it have anything to do with that Food Safety Score?
Thatâs bizarre⌠Yelp relisted them this morning, but theyâre listed closed as of now and the phone number is dead as it was a few weeks ago. Never mind I guess
Northwest Noodle House (West San Jose) opened. They have wide hand ripped noodles, rou Jia mo, and big plate chicken. Northwestern food, including that of Shaanxi, has been conspicuously absent west of Milpitas. Anyone been?
168 Restaurant, in Richmondâs Pacific East Mall, closed. Whatâs replacing it?
Nan Cafe (Oakland Chinatown) on Webster & 8th. Sichuan, chef from Chengdu. Hot pot, toothpick lamb, bobo ji, etc.
It seems like they make their own noodles. I may go this weekend. I will report back.
I will write up a longer post later. The rou jia mou was fab. Everything was made from scratch and tasted âcleanâ
Celestial Flame and Qiwei Kitchen are closed according to Yelp.
Iâm adding two Teochew Vietnamese restaurants and plan to add a few more. Also, I understand that Teo in SoMa still has a full Teochew menu, but the servers would prefer you order Teochew hot pot as the main meal.
Iâve been to Noodles 21 and it was good, though Iâm not familiar with Teochew cuisine.
Had a quick glance of the menu. They have the fish balls. fish cakes, ho fun that are common in Teochew cuisine. They refer to Teochew on the menu as âChow Jouâ.
What characterizes Teochiew Vietnamese?
I had a tea smoked chicken leg which was quite delicious
Itâs Chaozhou in Mandarin Chinese, of course.
All the âVietnamese Teochewâ restaurants list their dishes in both chinese characters and Vietnamese. Presumably the owners (or their families) are from Vietnam and also have Teochew heritage. Please let us know on a separate thread if you know more about any of these restaurants! (Iâll gather some info next year when I have a chance)
In terms of food, all have Teochew (âTrieu Chauâ ) noodle soups (wet or dry style), which some list alongside Chinese American, Vietnamese, or Cantonese dishes. @sckâs description of âfish balls. fish cakes, ho funâ plus egg noodles are the common threads, and some have other Teochew dishes (e.g. kidney dishes, satay). Other than the language on the menu, Iâd like to learn how/whether the ownerâs time (or family or mentorâs time) in Vietnam changed the food in any stylistic way.
I found this discussion on Quora about Cantonese and Teochew influences on Southern Vietnamese food. It sounds analogous to Chinese-American food; perhaps these restaurants exist to serve Vietnamese immigrants hankering for what they thought of as âChineseâ food at home.
Interesting that the author considers âHu Tieuâ dishes to be Teochew-influenced. Iâd thought of them as Cambodian, but they might be pass-through cuisine thanks to the Hakkas, the Johnny Appleseeds of Southern China cuisine. (Interestingly the Thai dish âGuay Jubâ is of Teochew origin, but many Thais refer to it as âVietnamese noodlesâ â another example of the Hakka sowing the seeds of their cuisine along the way.)