Chinese food is incredibly diverse with each region offering different variations of their take on what makes their culture and food unique. The distinction lies in how the food is traditionally prepared (braising, sautéing, stir-frying, steaming, stewing, etc!). An influx of different types of Chinese cuisine are slowly trickling into the food scene and it’s quite exciting to know other types of Chinese cuisine exist other than your typical dim sum joint or Hong-Kong style cafe.
From what I’ve gathered, Xi’an falls under the Shaanxi/ Qin cuisine which is located in the central region of China. You’ll find most offerings consist of either noodles or dumplings as their staple dishes. Best way to describe Xi’an cuisine is spicy and sour. They love their chili oil and rice vinegar!
Over the past year, I’ve been meaning to try Xi An Cuisine located in the Richmond Public Market. A lot of foodies in the community rave about their Special Cold Noodle, so the boyfriend and I came here for a quick bite to see what the hype was all about 🙂 ! It’s located within other food court stalls and the place was quite busy! Our food took about 15-20 minutes to arrive.
Here’s the menu for your reference:
Other half of their menu:
A good mix of noodle and dumpling dishes ranging from as low as $3-$12!
Pancake Roll with Beef ($9) Boyfriend loves his beef pancake rolls and beef noodle soups! They were piping hot and fresh with a decent amount of filling inside. The exterior was nice and crispy with a good amount of tender pieces of beef to wrap around. It’s pancake is definitely much thicker than the Taiwanese version of beef roll!
Noodle with Beef in Soup ($10) No surprise that the boyfriend got beef noodle soup! He wasn’t particularly fond of this one as he’s had better. Perhaps it’s because it’s not prepared the Taiwanese way? The flavour of the broth is not as impactful as the Taiwanese version as it was quite light in taste. Boyfriend did appreciate the hand pulled noodles though!
Special Cold Noodle ($8.75) with hand-pulled noodles, cucumber, bean sprouts, diced tofu/bean curd, rice vinegar, chili oil. Super light and refreshing! The noodles are made from rice flour and they soaked up the chili oil and rice vinegar nicely. Each bite taken was bursting with a spectrum of flavours from savoury, sweet, tangy, and spicy! The cucumber and bean sprouts added a really nice crunch and freshness to contrast the heat. I didn’t care too much about the bean curd pieces 😛 I would have liked the heat level (spice level is mild-medium) to be bumped up a bit, but there is a good enough kick. Portion size was also great – I was stuffed to the brim.
It was quite fun discovering this hidden gem!
8260 Westminster Hwy