XI'AN CUISINE

WHAT’S COOKING

Owner-chef Robert Duan spent six months perfecting his hand-pulling technique before opening this temple to the noodles of northern China in the second-floor food court of the Richmond Public Market.

LOOK FOR

The perennially blinking Christmas lights of the jewellery shop next door.

ORDER

Biangbiang noodles, the thick, wide variety characteristic of China’s Shaanxi Province. They’re pulled fresh for each order, and come topped with fried pork, red pepper flakes and a generous splash of chili oil. The not-sonoodle-inclined should try the lamb paomo, with crumbled pieces of steamed bun soaking in a rich lamb broth.

EAT LIKE A XI’ANESE

For Duan, the tell that a customer is from Xi’an is an order of roujiamo, a sliced-beef sandwich served in a grilled Chinese flatbread.

GO

For a weekday dinner to avoid long lunch lines. Closed on Mondays.

XI’ AN CUISINE 8260 WESTMINSTER HWY. , 604 - 279- 9727