Lan City Noodle Bar

Name: Lan City Noodle Bar
Address: 1235 S University Ave, Ann Arbor, MI, 48104, US
Telephone: 734-263-2888

Hand-pulled noodles: Noodles stretched by hand from a single rope of dough (la mian) or shaved straight into boiling water from a block (knife-cut, dao xiao mian). Chewy and irregular, they are the base of northwestern dishes like beef noodle soup, cumin lamb noodles and Xi'an's wide biang biang noodles. On this menu as: Hand-Pulled Beef Noodle Soup.
Singapore noodles: Thin rice vermicelli stir-fried with curry powder, egg, shrimp, char siu and peppers. A Hong Kong cha chaan teng invention rather than anything from Singapore, and now a fixture of Cantonese and American-Chinese menus alike. On this menu as: Singapore Noodle.
Beef noodle soup: Two great versions: Lanzhou-style, a clear beef broth over hand-pulled noodles with radish, chili oil and cilantro; and Taiwanese-style, a dark, soy-and-spice-braised broth with chunks of tendon-rich shank and pickled mustard greens. On this menu as: Hand-Pulled Beef Noodle Soup.
Chili oil / chili crisp: Oil infused with toasted chili flakes and often star anise, cinnamon and Sichuan peppercorn. Chili crisp keeps the crunchy fried flakes and garlic in the jar. It dresses cold noodles, wontons and dumplings, and sits on most Sichuan tables. On this menu as: Hot Chili Oil Noodles.

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