Xi'an Cuisine

"This Chinatown favorite pays special attention street fare of China’s northern region, and touts a selection of cold noodle dishes. There are lots of enticing options, like slippery black rice noodles and refreshing jelly noodles, but don’t overlook the top-notch vinegar and sesame sauce thin noodles with lamb." - Naomi Waxman

"Head to this small spot in Chinatown for a casual lunch or dinner with some excellent Xi’an food. Whether it’s a solo meal or you’re hanging with friends, start things off with some tender and smoky lamb skewers or rou jia mo. These flatbread burgers are stuffed with either beef, pork, or lamb, and always have a crispy crust and pillowy inside. But as tempting as it is to load up on appetizers, don’t. Save room for the main event: spicy, cumin biang biang noodles that are hand-pulled and have an incredibly bouncy chew that makes them fun to eat." - john ringor, adrian kane

"Sandwiches are an underrepresented part of Chinese cuisine but it gets top billing at this Xi’an restaurant. The kitchen makes flatbreads from scratch daily and stuffs them with savory riches like cumin lamb and marinated pork. Other dishes similarly showcase the street fare of China’s northern region, such as potato slices in sour and spicy sauce, lamb soup, and biangbiang noodles." - Ashok Selvam, Jeffy Mai

"Hand-stretched Lamb Noodle Soup Food from Xi’an (the region of China that inspires this restaurant) often uses a cumin-heavy chili blend that gives a special kick to the meats, soups, and flatbreads. The delicious flavor definitely makes an appearance in the lamb noodle soup from Xi’an Cuisine. It also features fresh noodles that absorb the hot broth quickly, so eat your bowl as soon as possible." - adrian kane, courtney sprewer

"Focusing on the food from the Shaanxi province in Northern China, this Chinatown spot makes hand-stretched noodles, fried skewers, and delectable flatbread sandwiches filled with meats like cumin lamb and marinated pork. Online ordering is available through Xi’an Cuisine’s site." - Jeffy Mai