“One day, I am going to try eel, but today is just not that day.”
This is something I used to say while looking at a sushi menu. Essentially, I would be tempted to be adventuresome and try new things, but I would always chicken out in the end. This was seemingly a lifetime ago, back when I lived in North Carolina and New Jersey. Sushi places seemed few and far between, and I quite often had zero disposable cash. So, the fear was partly economic — why pay a lot of money for something I may not exactly like?
Times change, and now I am in Changzhou. Sushi isn’t really a hard to find, exotic item here. That’s especially true now that I live near Hanjiang Road / Japanese Street in Xinbei. While there are plenty of sushi options to pick from, one place has a great deal to consider.
Pomel has an all you can eat deal for 198 RMB. This is not a buffet, either. You basically have full run at the menu, and you can order multiple times. Both beer and sake are included. Upon a recent visit with a friend, we basically got to have our fill of sashimi…
If you think about how much sashimi grade salmon and tuna can cost, the 198 RMB price tag quickly pays for itself, and that’s not even factoring in beer and sake refills.
And, of course, it’s hard to go to a Japanese place and not order sushi. Then, there is another good aspect of an all you can eat deal.
You can try things out without the fear of wasting money. I have long gotten over trepidation surrounding eel. The friend I was dining with had already introduced me its yumminess on a separate occasion. However, this time, I had the opportunity to try my first couple of cups of warm sake. I also got a chance to sample sea urchin as part of a second sashimi platter. I appreciated the sake, yet raw sea urchin just really isn’t my thing. It’s got the appearance and consistency of — not to be gross — snot. However, I now can say been there, done that and move on. Again, that’s the value of this deal at Pomel — or any other Japanese all you can eat places — you can try things you normally wouldn’t if you were doing ala carte.
“Can I have a Whopper with Cheese, only hold the meat patty.” I crossed my arms. “I would also like …”
“Excuse me.” The Morgantown, West Virginia, Burger King cashier shot me a look that actively mingled confusion with disgust. “What did you just order?”
“Whopper with cheese, minus the meat.”
“So, um, you don’t want a burger without the actual burger?”
“You just want condiments and cheese in a bun?”
“Yep.” I nodded slightly. “And fries. I want French fries, too – with a Diet Coke.”
“Um, okay.” She tapped the order into her register.
I saw her mouth the word weirdo under her breath while slightly shaking her head. I really didn’t care. This whole scenario played out multiple times during the 1990’s and my years as a university student in Appalachia. This wasn’t the first time I ordered a tomato, pickle, onion, and cheese sandwich from a fast food joint. It wasn’t the last, either.
You see, I used to be a vegetarian. The reasons are best saved for another time, but in retrospect, they were more out of punk rock vanity than concerns over my health. I was a very bad vegetarian who consistently made poor dietary choices. Instead of evaluating the nutritional content of my food, I just ate a lot of eggs, steamed vegetables, cheese, and faux meat. Not Dogs? Yup, always in a bun and usually smothered in coleslaw. Fake ham? Absolutely! Especially if I wrapped it around a breaded cheese stick and dipped it into a barbecue sauce. Most of my diet consisted of easily microwaved GMO soy-based foods like Morning Star Farms. In short, I ate a lot of junk food.
One day, I woke up and realized that the counter cultural idealism of my twenties didn’t make for healthy living. Actually, I realized I was a clueless idiot. So, I stopped being a vegetarian who used to call strawberry ice cream dinner, and I eased myself back into sensible, balanced meat consumption. Fish without bones first, followed by poultry, pork, and beef. Now, many people can argue that I have many dreadful habits – rampant neurosis, heavy drinking, saying I am going to go to the gym while never going, and incessant chain smoking, for example. Correcting all of that is an ongoing work in progress. It is work. It is in progress. I promise. And, while I am no longer a vegetarian and never will be one again, I still have the upmost respect for people who have made that choice and know how to do it the right way. I also still enjoy eating proper vegetarian and vegan foods from time to time.
I know the challenges that come with it, especially when you are travelling and cannot cook for yourself. I also know that maintaining that lifestyle choice in China is not particularly easy. Being a vegan here is even worse. Sometimes, even a vegetable-only dish has been cooked in or is swimming in pork fat. Noodle soups are even more deceptive. Do you know what was used to make the base broth? Can you be absolutely sure when you are starving, in a Chinese city you don’t recognize due to travel, and walk into a restaurant? Can you ask a restaurant owner if something has an animal by-product in it without coming off like a complete jerk who is using his phone as a translator? Sometimes, that is easier said than done.
I thought about this while between classes at Hohai University, recently. There are plenty of small restaurants between that school’s west gate and Xinbei Wanda Plaza. Like all eateries, some of them survive and some do not last six months. Needless to say, I eat dinner in this area a lot because it’s right next to where I work. It was in one of these places where I stared at a plate of noodles and realized I was eating something totally vegan without realizing it. It was a dish called 凉皮liángpí.
The Chinese for that literally translates as “cold skin.” Yeah, I know. It sounds rather disgusting – as if you are eating something that has been flayed off of a person or animal. Only, it isn’t that. In my experience, the character 皮pí usually refers to a sheet of something very thin in texture. For example, 豆腐皮 dòufu pí literally translates as “tofu skin” and is a common add-on ingredient in hotpot places and other restaurants that allow you to customize.
So, what exactly is liangpi? It’s a cold and wide rice noodle served in vinegar. Sometimes, chili oil can be added to spice things up. Typically, shredded cucumber, spongy tofu, and crunchy peanuts are involved. Since it is served cold, it’s usually best ate during hot weather. This dish originally comes from Shaanxi, but it is now so popular and widespread, it can be found nearly anywhere in small restaurants or as street food. It’s also relatively cheap. So, for vegans and vegetarians alike, this is a potentially a quick and easy lunch choice.
However, since liangpi has spread all over Changzhou, there are multiple variations and a lot of them have meat added. Some of the these options can include…
Really, cold rice noodles are an extremely versatile dish — from it’s vegan friendly base to just about anything the shop in question likes to add to fill out their menu board. This is why I am not really providing a map location. This dish really is that widespread throughout the city. However, there was one place where, between my Hohai classes, I had a blast from the past.
This is 农少爷nóng shàoyé. It focuses more on the Xian variety of liangpi. It recently opened, and I see a lot of university students crammed in here during dinner and lunch rushes. Their “Chinese hamburger” sandwich 肉夹馍ròu jiā mó is excellent. However, while exploring their menu over multiple days, I ran into this.
It is 蔬菜夹馍shūcài jiā mó — a bun stuffed with vegetables.Biting into this made me think of 20 years ago, during a different time and a different life. A time where I walked into Burger Kings and asked for a hamburger-without-actual-hamburgers. I was young with a huge vinyl record collection of punk rock and death metal albums with titles like Save for Your Doomed Future. If I could talk to that kid, I would tell him that his future — while having some devastating rock bottom moments — isn’t all that bad.
There are two reasons why I would ever eat Pizza Hut’s food. They can receive orders in English if you call them for delivery. Also, they do scrambled eggs and French toast breakfasts up until 10:30. Given Pizza Hut’s wide reach, that’s highly convenient if you are traveling through unfamiliar places in China. In Changzhou, however, there are some places that offer a western styled breakfast with higher quality food. CF Cafe is one of those establishments.
The food here has always been of high quality. Their cakes, breads, sandwiches, and pizza are all worth the trip. However so are their breakfasts, and the prices are roughly the same as Pizza Hut. As implied earlier, the quality of their offerings are much, much better.
This is scrambled eggs with salmon. It came with a fried tomato and a salad with Japanese style dressing. This cost about 45 RMB. For me, salmon is a very rich-tasting fish. There is only so much of it I can eat in one sitting. The portion here was just about the right amount. While I enjoyed this, I liked the next dish even more.
The baked beans and the tomato makes me think this is a more British styled breakfast than American, but that that’s really splitting hairs. So this is basicaly scrambled eggs with spinach and mushrooms. Other sides include a breakfast sausage and potatoes. This runs about 55 RMB. That’s roughly similar to what I normally pay at Pizza Hut. Maybe it’s 5 RMB more, but I will gladly play the difference.
These two options are not the only breakfast choices CF Cafe has to offer. However, this category of food is just another indication of the quality you can find here, whether you are seeking breakfast, lunch, or dinner.
CF Cafe is located in Taihu Road in Xinbei and is across the street from the media tower and complex. It’s walking distance from Wanda Plaza and it’s BRT station.
A common mistake some foreigners make is thinking their Chinese friends are all experts when it comes to their native cuisine. I will admit that I have been guilty of that in the past. There are many errors to this way of thinking. For example, which Chinese food? It’s a huge country with many different regional cuisines. Once you factor in local delicacies, you can live a lifetime of trying a new dish everyday and still not have gotten to everything China has to offer an adventuresome eater.
In the end, some dishes are harder to research than others — even in Chinese. The restaurant 筋牛坐筋头巴脑香锅米饭Jīn niú zuòJīn tóu bā nǎo xiāng guō mǐfàn has been very difficult to figure out. Let’s start with the name, as half of it is easy to miss-translate into Chinglish. Following the rule of translate the easy stuff and leave the specifics in Chinese, I would call it Jin Tou Ba Fragrant Pot and Rice — or just Jin Tou Ba as a short form. The official sign outside the place says “Ribs, Head, and Brain.” I don’t feel comfortable saying that, so for me, it will be just Jin Tou Ba going forward. The other option would be the place’s actual Chinese name, Jin Niu Zuo.
The frustrating thing is I really like the food here, but none of the Chinese people I ask know anything about this restaurant or the style of food. That’s weird, because every time I go here, the place is busy. I even asked my students at Hohai, and even they didn’t know. Hohai University is national institution and draws students from all over China. I often joke that while I am their English teacher, they are my Chinese cultural instructors. To use an extremely Chinese expression, it’s a win-win situation. Not one of my students said, “Oh, I know Jin Tou Ba!”
Okay, so enough of the personal mystery. What is the food actually like? The closest comparisons would be malatang 麻辣烫 and malaxiangguo麻辣香锅. Even that comparison is not entirely accurate. Malatang is a soup, and Malaxiangguo I think is a spicy stir fry. The point of comparison with all three involves self service.
Jin Tou Ba has a similar set up, but it results in a beef stew. A diner walks in, grabs a bowl, tongs, and selects from meat, vegetables, and dumplings. Then, they must choose from a series of pots of braised meat. A lot of those choices are organ meat like tripe, but the first pot is essentially braised beef. The woman behind the counter weighs your selection, gives you the price, and then asks your preferred spiciness level. I tend choose weakest option above “not spicy,” but you can get Sichuan levels of heat if that is desired.
The quality of the food is very good. Jin Tou Ba has become a reliable and convenient lunch or supper option for me, as of late. The braised beef has always been tender and not over cooked and chewy. All of that is served with a simple side of white rice. However, I like that they have a hot pot condiment station. I always prefer mixing minced garlic and scallions into sesame seed paste (think, tahini).
Changzhou currently has two of these places. One is on the pedestrian street at Xinbei Wanda Plaza. The other is in the basement of Injoy Plaza downtown. My average meal here has averaged somewhere between 40 to 50 RMB, but I have always left full and satisfied.
I still haven’t figured out what this food actually is. I have now sort of given up on figuring this puzzle out. It comes more from a memory of my mother. She had been experimenting in the kitchen, and I had been poking her creation tentatively with a fork. “Stop analyzing your food, Rich, and eat.” Sometimes, I just need to do exactly that.
Papa John’s is an American corporate pizza chain, and it can easily be compared to Pizza Hut and Mr. Pizza in China. However, it does not have the foothold and market presence. In Changzhou, for example, Pizza Hut is extremely easy to find, and their many locations can be as numerous as KFC. The Korean Mr. Pizza comes in a distant second with number of locations. Papa John’s is now entering the corporate pizza game in this city with a new location in Xinbei.
The place recently opened in a newly remodeled and small shopping center up Tongjiang Road in Xinbei. It is right next to a KFC and a hotpot place. You could say, perhaps, that it’s in between Wanda and Monkey King Pizza, which brings up another point.
Should places like Monkey King, OK Koala, and CF Cafe — local Xinbei places that also serve pizza — be afraid of the competition? Not really. Koala serves bar food, and CF Cafe and Monkey King are more high end. Food nerds like myself will always prefer those places because of the originality they bring to their cuisine. Papa John’s menu is more of a reminder of Pizza Hut and Mr. Pizza. The prices are roughly the same, too. Corporate pizza, however, is usually better than some of the locally owned Chinese places who may sweeten or spice things up when they absolutely shouldn’t. At any rate, it’s always good to have more dining options than less. So, in that spirit, welcome to Changzhou, Papa John’s.
For awhile, it seemed like Thuringia was the only thing remotely western at Wujin Wanda Plaza. This is, of course, if you discount the fast food of Dairy Queen, KFC, Burger King, and Starbucks. Oh, and Pizza Hut, too. Even then, that really isn’t saying much, because Thuringia is a chain that likes to call itself German but fails miserably in the execution.
The times I have eaten there in the past, salads seemed skimpy and glazed with sugar water. Their sausages were of poorer quality that the ones that can easily be bought at Metro — and the slogan, You can make much better food at home will never inspire you to fling money at an eatery trying to be foriegn in China. Somebody from Eastern Europe once complained Thuringia’s borscht tasted like Campbell’s tomato soup from a can. Wujin Wanda had better, at one point. Right after the mall opened years ago, there was a place called Erdinger, and the food was decent. However, it closed because it never attracted consistent customers — leaving Thuringia to foist it’s substandard cuisine onto hungry mall shoppers.
Recently, I found what might be a credible alternative at Wujin Wanda: Milo Bar 8. I don’t know how long it has been open, because I don’t live in the southern part of Changzhou anymore. Today, I went to Wujin to get some eBike maintenance done, and I thought to reacquaint myself with the area and see how some it has changed since 2014 and 15.
Milo Bar 8 seems to be a mixture of a restaurant and a bar with live music entertainment. I haven’t actually seen any musicians performing, because I went in the middle of the day for a late lunch. But they had all the equipment to serenade diners in a cozy, somewhat posh looking setting. As for it’s location, it’s located on the ground floor and at the north end of the mall. The entrance is on the outside of the building, not the inside. So, how was the food? I felt only peckish and cheap. I very much wanted to be a tightwad (I had just doled out 1000 RMB for 10 new bike batteries), so I opted only for two chicken related appetizers.
This was a slightly spicy chicken and cheese combo on top of garlic bread. It rain for about 38 RMB — for one piece of toast. Two other options include garlic shrimp as well as salmon and avocado. I found myself enjoying the cheesy chicken thingie. In a way, it was sort of a nostalgia moment for New Jersey. I haven’t really seen actual garlic bread around Changzhou all that much. While I thought this was pricey, I would order it again. I would probably confuse the non-English speaking waitress by want two or three on one plate. Then, there was this…
The menu listed this as “chicken burritos.” The “burrito” concept here is close, so I’m not going to argue with the restaurant. Chinese food has something similar in concept called 薄饼卷肉 Báobǐng juǎn ròu. It’s basically meat rolled up in thin flatbread,
So, this is definitely not Mexican food, but as a sort-of international fusion dish, it works. This was definitely much better than anything I ever ate at Taco’s at Wujin Injoy, and that place DID call itself Mexican (and quite wrongly, too. Who puts mayonnaise into a beef soft taco and calls it sour cream?). The spiciness seems to come, here, from Chinese green peppers. It wasn’t too hot, and I would order this again, too.
Both appetizers intrigued me enough to want to try other things on the menu some other time. They do have steaks, a Caesar salad, and other things that look more western than Chinese. Some items are absurdly expensive. For instance, Milo Bar 8 has a slab of meat that will run you 1288 RMB. I neither kidding nor being sarcastic.
To be honest, the service was extremely slow, but I will be forgiving of that because I walked into the place in the downtime between lunch and dinner. Many places in China lock their doors at that time. The hostess actually invited me in as I curiously flipped through the menu. The other thing is this: I live in Xinbei, now. I would cross town for Kaffa and Jagerwirt on occasion. For Milo Bar 8, I definitely wouldn’t. Maybe I would if I was in Wujin on other business, like I was today? However, it’s on my radar now. Yet, I also know this; I know how excited I would have been if I found this when I actually lived in the area a few years ago.
When my father came to visit a few weeks ago, he was pretty burnt out on Chinese food. Before stepping off the train in Changzhou, he had spent about three weeks traveling the Middle Kingdom and saw sights like Lhasa, Tibet, the Mekong River, and more. He ate a lot of noodles. He ate a lot of rice. He had his fair share of dumplings, and he told me he had more than enough.
That posed a bit of a problem. The day he arrived here, he settled into Hohai University’s guest center and asked, “Where are we going for lunch? I am starving.” Given that he was dead set against Chinese food, I was at a quandary. Where would we eat? I figured the two of us would walk over to Wanda Plaza, and the rest would eventually play out. McDonald’s or KFC would have been an a last resort. We ended up on the fourth floor, at a place called Tom’s Steak Cafeteria.
The food was not good at all. In fact, I really hated it; I hide to pick chucks of non-chewable gristle out of my mouth. However, as my dad and I ate and caught up on family news, there was another thought in the back of my head. Places like Tom’s are pretty standard, and dismal, attempts at western cuisine. There are lots of places in China that try to do steak this way: sizzle a thin, very cheap slab of beef on a metal hot plate, crack open an egg, and serve spaghetti with a type of tomato sauce that likely came out of a can.
If an expat has lived in Changzhou for quite awhile, they will know steak places like this were the majority options a few years ago, if you wanted to eat something remotely western. Yes, there are fancy hotel restaurants and places like Jagerwirt that do steak well, but that is more of a fine dining experience and can be rather pricey — especially if you are eating on a university teacher’s salary and not an engineer’s or business person’s. However, times change. There seems to be a new trend going on Changzhou.
Tiny, affordable steak places are popping up in malls like Wanda and Injoy. These places take a profoundly different approach than the standard Chinese steak restaurants. Think of these places as high-end snack bars. They don’t use hot metal plates. The sides of corn kernels and cold, faux-Italian noodles are gone, too. And seriously, good riddance. These places tend to strip away everything in the name of sheer simplicity. It’s actually kind of beautiful, from a culinary minimalist perspective.
You pick your steak from a display case. You have a choice several different types of cuts. They weigh your meat and charge you by the gram. You also specify how red or not-red you want your meat. They cook it on a grill, season it, and serve it to you with a simple salad.
I can’t speak for the other places in this regard. The pictures are from Niuhaha at Xinbei’s Wanda Plaza. So, if a place is going to serve steak with very few embellishments, how was the quality of meat? I mean, the simplicity puts an extra emphasis on the steak itself, because there are no distractions like a pile of corn or a bunch of flavorless noodles? If the meat is bad, then the meal itself will fail miserably.
What I had at Niuhaha was very, very good. They use imported Australian beef. It was cooked well with the right amount of juiciness and the amount of pepper and other seasonings was just about right. Now, is this the same as getting a steak at a place like Monkey King or Chocolate’s? No. Of course not. Don’t be freaking silly. That is steak as fine dining, and I will still go back those places when I want a sit down meal with friends and colleagues or am on a date. This is, as I said earlier, more of a cheaper fast-food approach.
I tried Niuhaha after I took my dad to Pudong International in Shanghai and said goodbye. My father has since returned to America. However, as I was enjoying my steak salad afterwards, something else dawned on me. Across the way, on Wanda’s fourth floor, was Tom’s Steak Cafeteria. It made me think. On my father’s first day of visiting, I had so wished I said, “Hey, Dad! Let’s try that tiny steak place over there!” We would have had a more satisfying meal if I had.
Longer term readers of this blog might know two things about me: 1) Istanbul Restaurant is one of my favorite places to eat in Changzhou — even though I rarely go there, and 2) I am categorically insane about eating sandwiches. I blame New Jersey for that, because, like pizza, it’s nearly a fanatical culinary religion in the Garden State.
You can also say that maybe this is a case of like father like son. My dad also likes sandwiches very much — especially a good Philladelphia cheese steak. My dad also appreciates Greek, Turkish, and Middle Eastern food. After all, here is a man who spent his decades-long career as an educator with the US Department of Defense traveling through Europe and Asia. So, while he has been visiting Changzhou recently to see me, taking him to Instanbul Restaurant in Xinbei was a complete no-brainer. It was the second “must go” place to drag him out for dinner.
My dad had the iskander kebap. He ordered it by mistake. He thought he was getting standard doner kebab. Instead, he got a Turkish version of an open-faced sandwich. This includes spiced beef doner meat and a vegetables served on top of bread — which Istanbul bakes itself. You never eat an open faced sandwich with your hands. It’s meant to be consumed with a knife and fork. On the side, there is a thick pool of yogurt. This is for glorious dipping purposes. I have had this dish before and have privately recommended it to others in the past.
As for me, I was a little surprised by the menu. Perhaps it’s because I don’t eat here as often as I would like to? Every time I visit this place, the menu is always slightly different. There always seems to be something new and something missing. This is always a positive. It shows the owners and management not only want to keep what their customers like, but also try new things and eliminate the things that do not draw interest. This is something I deeply respect. The last time I visited this place, they had introduced felafel. But, it was only as a sort of appetizer that had thousand island salad dressing as dipping sauce. This time, I noticed they were offering these spicy chick pea balls as a wrap. I found that alluring, but something novel-to-me caught my attention: a köfte styled hamburger.
Köfte is a Turkish meatball. It is a blend of meats, and depending on where you eat it and who made it, it can involve ground beef, lamb, or veal all mingled together. Istanbul serves their own blend between the same bread they use for their doner kebabs, and when it is combined veggies and a yogurt sauce, each bite tastes better than the last. This is a credible alternative to a doner at Istanbul if a patron wanted to eat something like a hamburger that had some shreds of Turkish identity.
Seriously, Istanbul Restaurant is the only Turkish restaurant in Changzhou. They could very easily rest on that as a “novelty act.” They currently have no competition when it comes to the cuisine they serve. And yet, they still experiment. They still edit their menu. They try new things. In that regard, I hope the köfte hamburger stays.
Istanbul Restaurant is on Taihu Road and is between Wanda Plaza and the Changzhou Media Tower.
Back in America, there are vegetarian restaurants that can duplicate the taste and texture of most meat dishes by using soy, tempeh, and other bean-based protein staples. So, as you can imagine, there were and still are such things as faux sausages, fake cold cuts, imitation chicken, and so on. One restaurant in Richmond, Virginia, even went so far as to create a faux lobster that you had to break open with a hammer — you know, to replicate the experience of eating a real one. Even some of the most hardcore vegans in that city, back then, thought it was the height of absurdity.
I was reminded of this bit of silliness while eating lunch with a friend in Xinbei. This place is completely vegetarian friendly, and that attitude is reflected in the place’s English name / slogan. It’s not very subtle: “Be A Vegetarian.” The Chinese name is 丰系人良.This restaurant’s existence may come as a pleasant surprise to those who are still mourning the loss of Salad Stuff in the Xinbei media tower complex. It has usually been thought that being a vegetarian in Changzhou is to be faced with limited options. This place, however, can be seen as a welcome alternative to those tiring of eating salads all the time.
Some of their set meals feature the sort of faux meat you would find in vegetarian cafes in America.
And others are just straight up veggie dishes, like the above mushroom medley. Some of the food here is even vegan friendly. There is also something for a vegetarian’s meat eating dining partner.
The yellow curry beef here is good in a light, sweet sort of way. The other thing here, now, involves the trendiness that is Wechat.
There is no paper menu. You have to scan a QR code to get to one on Wechat.
Obviously, this means there are pictures of the food. Plus, if you wanted to translate the Chinese, you could simply take a screenshot and feed it into Baidu Translate on your phone. This set up allows you to pay with your Wechat wallet.
With good quality food, extremely reasonable prices, and lots of convenience, this place is worth multiple visits. It can be found on Daduhe Road after it intersects with Huishan Road going eastwards. Essentially, its on a east-west street parallel with the southern part of Hohai University, and it’s not too far of a walk from Xinbei Wanda Plaza.
Across the street from the Changzhou College of Information Technology, there is a small noodle shop. Now, noodle joints are definitely not uncommon in this city or China in general — and that may be the understatement of the century. This one has a menu that contains some Xian dishes, and that is what sets it apart from the others. Xian food is not a common thing here, but that’s if you exclude the widely available 肉夹馍Ròu jiā mó, aka “Chinese Hamburger.” Don’t get me wrong. You can get that too at this noodle shop, but it’s not one of the more exclusive items. I used to always go here to get 臊子面Sàozi miàn.
This is a hearty noodle soup consisting of carrots, potatoes, tofu, shredded pork, bean sprouts, and more. The above picture is the hot and sour version. There is also a version that is less spicy.
Either version is 10 RMB, which is, of course, extremely cheap for a filling lunch. Among the other things on the menu, they do have good versions of more common dishes not from Xian.
This is 担担面Dàndàn miàn. It originates from Sichuan, and it is in basically a “hot and numbing” spicy pork based sauce. This is more of a dry noodle dish and not a soup. As stated, this is very easy to find. It doesn’t change the fact that is still a good dish at the Xian noodle shop. It also goes for 10 RMB a bowl.