๐จ๐ณ CHINA (Sichuan)
EDITOR'S NOTE: An updated version of this article (11 December 2023) is available as part of the Historical section of our Substack page. Check that out here:
EDITOR'S NOTE: An updated version of this article (11 December 2023) is available as part of the Historical section of our Substack page. Check that out here:
As sometimes happens with translation, English speakers are not given the full breadth of what might be happening inside, instead of "flavored little noodles" (probably "tasty noodles" when translated properly), we just get "noodles." Miร n is definitely all about the noodles, and specifically those enjoyed in Chongqing and Sichuan provinces. And they are definitely tasty.
Miร n is the next step from popular James Beard-nominated chef Tony Xu of the Chengdu Taste franchise, and now has even opened a second location in Rowland Heights. The interior is sleek and efficient and from the beginning it is assumed you will slip in and out as quickly as humanly possible. It is not large but they expect high turnover as there is usually a brief (or not brief) wait involved. Take too long with the menu and they start to show signs of a little stink eye.
Luckily after you order, the instructions for eating are right there in front of you explaining what to do when your soup arrives and also what to do with the cup of "soup" that arrives.
This is mung bean soup (above, complimentary) and is actually a beverage to combat the spicy and numbing effects of the food, and should be saved for times in need and not immediately drank.
The menu, while spread out on quite a few pages, is actually quite limited. They focus on a small range of noodles, served sometimes hot and others cold, sometimes dry and other times as soup. This focus ensures what they do offer is all done in fairly amazing renditions.
Get your tastebuds kicking with an appetizer order of the spicy black fungus ($1.99, above), crunchy pickled wood ear mushrooms heavy on vinegar and plenty of heat from peppers.
With enough already written about the Chengdu zhejiangmian, I decided to veer towards a personal fave in a bowl of Szechuan cold noodles ($7.99, below) which here is an absolute show-stopper. Dig up everything from the bottom, give it all a good mix and marvel at how much taste can come from a seemingly simple bowl of springy noodles.
This might be the type of dish to only order when you come here alone and do not have other things, because honestly everything else just seems mundane beside it and pale in comparison.
On those other days with other noodle dishes, do not pass on the chili oil chaoshou ($8.99, below), Sichuan-style wontons that act as a bowl of fiery dumplings.
Once again, dig up all the oily goodness from the bottom and give it all a good toss. When everything turns a the same red-orange color and slicks of chili oil start dripping from the top, you are ready to go.
Miร n is the next step from popular James Beard-nominated chef Tony Xu of the Chengdu Taste franchise, and now has even opened a second location in Rowland Heights. The interior is sleek and efficient and from the beginning it is assumed you will slip in and out as quickly as humanly possible. It is not large but they expect high turnover as there is usually a brief (or not brief) wait involved. Take too long with the menu and they start to show signs of a little stink eye.
Luckily after you order, the instructions for eating are right there in front of you explaining what to do when your soup arrives and also what to do with the cup of "soup" that arrives.
This is mung bean soup (above, complimentary) and is actually a beverage to combat the spicy and numbing effects of the food, and should be saved for times in need and not immediately drank.
The menu, while spread out on quite a few pages, is actually quite limited. They focus on a small range of noodles, served sometimes hot and others cold, sometimes dry and other times as soup. This focus ensures what they do offer is all done in fairly amazing renditions.
Get your tastebuds kicking with an appetizer order of the spicy black fungus ($1.99, above), crunchy pickled wood ear mushrooms heavy on vinegar and plenty of heat from peppers.
With enough already written about the Chengdu zhejiangmian, I decided to veer towards a personal fave in a bowl of Szechuan cold noodles ($7.99, below) which here is an absolute show-stopper. Dig up everything from the bottom, give it all a good mix and marvel at how much taste can come from a seemingly simple bowl of springy noodles.
This might be the type of dish to only order when you come here alone and do not have other things, because honestly everything else just seems mundane beside it and pale in comparison.
On those other days with other noodle dishes, do not pass on the chili oil chaoshou ($8.99, below), Sichuan-style wontons that act as a bowl of fiery dumplings.
Before mixing.
Once again, dig up all the oily goodness from the bottom and give it all a good toss. When everything turns a the same red-orange color and slicks of chili oil start dripping from the top, you are ready to go.
After mixing, ready to eat.
๐จ๐ณ๐จ๐ณ๐จ๐ณ
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