Shaanxi, he explains, was the beginning of the Silk Road, and its food is quite different from even its nearby regions: A typical meal Qishan mian pi (岐山面皮) , one representative of Shaanxi snacks, is evolved from leng tao mian of Tang Dynasty with the character of soft, fragrant and chewiness. And definitely it was one of my favorite dishes during my four years of university life. Bonus: it's BYOB (there's a corner store with beer and … Shaanxi Sandwich (La Zhi Rou Jia Mo) ... (Mi Pi) and Wheat Noodles (Gan Mian Pi), and the differences between them are that the previous one is tasted a little softer and seemed whiter in color. Regions [] Cities []. I returned to Terra Cotta Warrior on Judah after an unconscionably long hiatus of two weeks since my initial visit (so many noodles so little time) to vet another Shaanxi noodle classic, mian pi. Shaanxi Sandwich (La Zhi Rou Jia Mo) ... (Mi Pi) and Wheat Noodles (Gan Mian Pi), and the differences between them are that the previous one is tasted a little softer and seemed whiter in color. Shaanxi Mian-pi With Sesame Sauce* $4.55 Shaanxi Mian-pi* $4.25 Shaanxi B.B.Q. 4:30-9:30pm. There is an emphasis on savoury flavours such as salt, garlic, onion and vinegar; sugar is seldom used. If you never tasted it or have little background information, the name might be weird to you. The main cooking methods are steaming, frying and stir-frying. It consists of three main categories: Wheat Noodles (Gan Mian Pi), Rice Noodles (Mi Pi) and Niangpi. Hot oil noodle- Biang Biang mian (Biang Biang noodles) is a very interesting and popular dish in Shaanxi province. We dig the Shaanxi mian-pi noodles, the cumin lamb, the pork burgers, and the Qishan minced pork noodles. The toasted chili flavor comes through, along with a heady dose of cumin—more flavorful than spicy, and paired with fresh cucumber and bean sprouts, it makes a refreshing hot-weather dish. Different from mi pi’s cooking, Qishan mian pi is to roll the flour firstly, then steam and finally cut into pieces. Made from wheat or rice, Liang Pi is thin and soft with a chewy flavor. It is a spongy, bread-like wheat gluten in the dish that absorbs the sauce, so that when you bite into the pieces they explode with flavor. Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its noodles and lamb/mutton dishes. The Feature: Jonathan Kauffman pens the definitive guide to Shaanxi cuisine in San Francisco, highlighting its two champions: Xi An Gourmet in the Richmond and Terra Cotta Warrior in the Sunset. We loved the Shaanxi Mian-Pi ($3.95), a seemingly simple dish of cold knife-cut noodles, doused in a savory, garlicky chili oil. 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