Lagman House Review - Sheepshead Bay - New York - The Infatuation
"This Dungan spot specializes in hand-pulled noodles, served in both hot and cold variations. Dungan food is the cuisine of one of China’s primary Muslim communities, and it pulls influences from all over Central Asia. Go with a group, because there’s a lot to try on this menu. Start with the Dungan-style salad, a zippy mount of shredded carrots with pickled greens and radish. It’s the perfect counterpoint to richer menu items, like dapan ji, a dish of wide, flat noodles topped with fragrant chicken. The classic lamian, hand-pulled noodles topped with beef, is a must-try, as is the ash lan fin, a cold noodle dish in a vinegar and soy-based sauce enhanced with fresh vegetables and wobbling batons of bean jelly. Food Rundown Dapan Ji Can’t decide between noodles or fried chicken? Dapan Ji lets you have both, smothered in a savory red pepper-based sauce. Ash Lan Fin These cold noodles made from bean jelly come topped with thinly sliced vegetables and beef. The dish is a textural wonderland, and it’s particularly enjoyable on a hot day. Classic Lamian Hand-pulled noodle soup with braised beef. If you’re only getting one thing, make it this. Dungan Style Salad You’ll want some vegetables to cut through all the noodles and meat here, and this melange of shredded carrots and pickled greens dressed in soy sauce offers the perfect hit of crisp acidity to balance out your meal." - Carina Finn
