有緣小敍 (已搬遷) 新店位置

Pronounced: BIANG Some people say this word describes the Biang Biang thumping noise upon Banging the noodles against the table to flatten the noodles, which might just make sense! Well that’s how they describe it too when anyone ‘Bang’ something else out of sheer excitement. Okay sorry about the side analogy but I never claimed I wasn’t the kind of Food Reviewer who isn’t comfortable to push limits to abstractly hypothesize and extrapolate first, before stepping backwards and see if every variable can be proven as such. To me, this Biang sound alone in terms of sound frequency complexity does not really justify inventing a super complicated Chinese Character and it is also not officially recognized under Chinese Dictionaries. It sounds to me more like a Marketing Ploy whether it was by the poor student or the noodle maker himself as the different legends will lead you to believe, but whichever way it really became, it definitely highly succeeded as a result but I will always maintain this was contrived unless someone proves me otherwise. Even this Biang Biang shop in Hong Kong has received a Michelin Guide Recommendation upon inauguration. Legend has it that one of the Top 10 Strangest inventions in China’s 陕西 Shaanxi Province included this Biang Biang Mian Flat noodles, especially in Capital City Xi’an - BIANG is a non officially recognized Chinese Character measuring up to 58 nominal to 62 strokes thereof, depending on how one calculates Chinese strokes. Imagine placing your own order at the table and they ask you to pen it out! Usually it is only written in Calligraphy by hand and then Computerized Vectored or Scanned into a .gif file for printing out even upon Year 2015. Of course, many things in life become exaggerated and blurting out a much simpler I want a 油泼扯面 ‘Youpo Chemian’ also describes this dish clearly without ambiguity. Just depends on the Chili Level then. But it can be good for Marketing Purposes sometimes, since this noodle has been covered online Internationally and often with slightly wrong recipes, yet it remains sometimes nearly elusive to find a correct version in Chinese Restaurant menus. Such is the allurement of Mystique powers even in the Food World. Many whom happen to be spreading this concept around are not surprisingly, don’t read too much Chinese. Or some are more fluent than me in Chinese but spread this concept around like they knew it all along like gospel, leverage with their Asian Mystique advantage over the Expats. On the other hand, what really are the chances of such a complicated Chinese character being created just for describing a Noodles dish, especially when it is not an officially recognizable Chinese Character? To me, None. . 5 Spiced Donkey Meat with Biang Biang Chilli Flat Noodles – $50This was slightly drier than before. I guess Donkey meat is hard to cook, and Humans just like to judge without understanding this does differ and how an animal has died for you... . Donkey Meat - This is a rare find in Hong Kong indeed, no taking away the Michelin Endorsement that has been bestowed upon here for their effort for Regional Chinese Cuisine. The Donkey meat was a little dry today but seemed a bigger portion than my last visits, back then this shop was 2 blocks away and more tinier too. I liked the Noodles, Veggies and Soup. The mixing sauce I think was a bit singular in performance but okay ~ 6.5/10.Biang Biang Noodles - Served with Donkey Meat as shown aboveWith Chili Oil, Spring Onions, Chili Powder, Sesame, Lettuce, Garlic, Seaweed, etc. The Mythical and Chinese Character stories aside, this was simple yet all of the food layerings were implemented well, better than my previous visits overall. ~ 8.5/10.Sesame Chilli Sauce -Adjustable to upgrade to a higher Chilliness and Sesame taste soon. . 陜西 腊汁肉夹馍 – Shaanxi Rou Jia Mo, Pork Meat Sandwich $20One of my favourite recipes for a Meat and Bread Bun. It’s directly related to a Gua Bao 割包 / 刈包 in China, Taiwan and Japan or the Bao movement spreading International these days actually, many of them bastardized versions and worst than the originals, especially the Taiwanese versions. But somehow this 腊汁肉夹馍 version, reminds me more of a Venezuelan or Colombian Arepas counter-part than it’s Asian deviation these days somewhat… May be coincidence. ************** Price: HKD $80Food: ♕♕♕♕ 1/2Address: 佐敦渡船街38号建邦商业大厦地下3号舖Shop 3, G/F, Keybond Commercial Building, 38 Ferry Street, JordanTime of Opening: Closed on Tuesday 继续阅读

This restaurant has moved. It is now at 30 Man Yuen St., which is close to its original address (cross Ferry St., go two blocks south to Man Yuen, turn right and walk down past the 7/11 to the new location-- it has a red exterior with a big black sign-- photos of the exterior appear in the Chinese reviews on this site.)It has also become 'a thing' now that it won best regional Chinese cuisine from Timeout HK, and there are a surprising number of Western/ expat people eating there. The menu has English and the servers speak great English. The beer is Tsingtao and Blue Girl.If you're trying to find it online, it is often Romanized "Yau Yuan Xiao Jui" and though OpenRice lists the cuisine as "Shanxi" it is actually from "Shaanxi" the next province over. Don't worry, both provinces like wheat products and red meat.I can't recall precisely what this bread packets are called, being as someone else at the table was ordering, but they had beef and noodles and veggies in them. They came out piping hot, stuffed full of goodies, and were pretty tasty on the whole. B+The mutton dumplings were pretty good, but about exactly what you'd expect. The dumpling skin was nicely cooked: not too chewy but not overcooked either, and there was an appropriate dumpling-thickness-to-filling-amount ratio. Good, but nothing special. BEveryone at the table was wild about this cucumber dish. I know it's just cucumbers, but the sauce was very flavorful and... new, unlike any sauce I'd had before. It might've had some slight peanut flavor, but there was a wide variety of things going on, and I'd recommend you try it. Excellent, AMy wife got the biang biang noodles with spare ribs. I'll tell you about the noodles below.I got the noodles with chive and pork dumplings. I wanted the dumplings with dill in them, but apparently it's not the season for it. The biang biang noodle itself is one long, flat, chewy flour noodle. At dinner, two friends of mine straightforwardly disagreed on whether the noodles were good, but I thought they were both insane, because the one who liked the noodles didn't like angel hair pasta or rice vermicelli, and the one who didn't like them didn't like any flat chewy noodle. The truth is that all noodles are good, silly pants.It's what you do to the noodles that matters. At YYST/ YYXJ, the noodles are smothered in a sweet, extremely salty, chili-vinegar sauce. I can see not liking it: it is very salty, it's sweeter than Westerners typically go for with their savory dishes, and even though we got "big spicy," it wasn't all that spicy. Additionally, my favorite chewy flat noodles have a lot of smokiness imparted from the wok (wok hei) and that's not going on here at all.Still, I'm going to have to say that at the end of the day, I loved it. The giant one-noodle-in-your-bowl thing was new and different from anything I'd had before. And a dish made out of dumplings AND noodles? It can't be passed up. I would take someone who was visiting Hong Kong to this place (obviously after they'd tried the local stuff) and the only thing I regret is that it's not spicy. I would even come back, because the menu is extensive and has lots of different types of noodle dishes and, as I say, all noodles are good. 继续阅读

旧店已经开始帮衬。当时环境极细，得两张细桌，但因为食物好食，我同老婆经常都去。搬左新铺，今日终于有机会去试试。铺头位置同以前分别不大，但若开车的话，新铺会更方便停车。装修很有特色。由门面设计至铺内饰物，都很有西安古城的感觉。整个厨房装了透明玻璃，客人可以睇到厨房的洁净度和厨师的制作过程。餐牌比以前多了好多选择。有酸辣面，麻辣面，有特色鸡全只，抄小菜等等。今次点了两个金沙骨 biang biang 面，肉夹蟆，土豆丝蟆。Biang biang 面是自家新鲜制的，烟烟 un un。金沙骨煮得刚刚离骨，好入味。西安特色"肉夹蟆"依然好好食。总括来讲，味道保持水准，香味十足。不过份量有点小。女仕们应该刚刚好，但男仕们会唔够饱。 继续阅读

刚迁到新舖的有缘小叙，店面较旧店大及舒适。搬迁前经过其店只能望人龙而轻叹，今次终于得以一尝以西安道地菜色。虽然是新店，但要满足超额食客，店内的位置仍是相当密集，气氛很好，店员与熟客闲聊，亦会主动介绍食品。供应西安著名小食包括泡膜、羊肉、biang biang面、凉皮等。我和友人选了韭菜盒子、麻酱凉皮、biang biang面作为晚餐。我最期待的韭菜饺biang biang面没有令我失望，面条弹牙，酸辣配合得当，注意面条会卷起包著辣酱，就算选了小辣都相当火辣。饺子皮薄且滑，韭菜吸收了汤汁，佐以较浓味面条，一下子就给我们吃光了。推介！韭菜盒子的馅料味道稍浓但脆口，配以烤香后的面包，值得一试。馅料份量稍嫌太小。配肉的话味道应该不错，下次再试。麻酱凉皮麻酱香口，配以青瓜丝中和腻的口感，反而令其整体变得清新。 继续阅读

每次经过有缘小叙总系排晒长龙，见到都怕怕，所以一路都未去食过。直至最近搬佐，开始条龙无咁长(地方大佐) 就去佐食首先当然系叫个biang biang面食啦！系一个干嘅面食，有少量嘅调味同汤系底，面好有咬口，而且系爽身，食落唔油 有啲类似凉拌嘅形式。我叫佐小辣，睇落好似好油，但食落就尚可，辣味要食第二只会慢慢辣出嚟。皮算薄，入面系葱同羊肉以半半比例混合，所以都唔会觉得好肉太多 其实既系内地版芬达无特别 继续阅读