Lagman House

"You can’t come to Lagman House and not try the classic hand-pulled lamian noodles. They’re tossed in tomato sauce and sauteed vegetables before getting topped with fried beef and onions, and are exactly as delicious as they sound. The lamb manti filled with chives, beef, and dill at this Sheepshead Bay spot are also a good option for an appetizer - or you can have them as a meal alone given how massive they are. If you’re looking for something aside from rice and noodles, try the stir-fried beef - it comes on a sizzling platter with sliced bell peppers and might pop up in your dreams once you’ve tried it." - Jiniya Azad, Tahirah Baksh, Sameen Choudhry

"A full spread of Dungan dishes 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 main Muslim communities, and it pulls influences from all over Central Asia. Go with a group, because there’s a lot to try here. Start with the Dungan-style salad, a zippy mount of shredded carrots with pickled greens and radish. It’s the perfect counterpoint to richer items, like dapan ji, a dish of wide, flat noodles topped with fragrant chicken. The classic lamian, hand-pulled noodles topped with beef, is also required on your table - 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." - Team 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 main Muslim communities, and it pulls influences from all over Central Asia. Go with a group, because there’s a lot to try here. Start with the Dungan-style salad, a zippy mount of shredded carrots with pickled greens and radish. It’s the perfect counterpoint to richer items, like dapan ji, a dish of wide, flat noodles topped with fragrant chicken. The classic lamian, hand-pulled noodles topped with beef, is also required on your table - 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." - Carina Finn Koeppicus