|April 29, 2013||Filed under China, Xian|
Tap. Tap. Tap. Wielding chopsticks, our waitress deftly demonstrated how to cut a manageable piece of the 3-meter long biang biang noodle by using the edge of the serving bowl as leverage. I was mesmerized by the translucent white pasta, the sauces and garnishes, and the hustle and bustle of the famous noodle house in Xi’an.
Noodles beat Warriors. That’s my conclusion after spending a week in Xi’an in Shaanxi province, now most famous for the nearby site of the Terracotta Warriors surrounding the tomb of the First Emperor of the Qin Dynasty (211-206 BC). While the sight and history of the Warriors and other royal tombs were indeed impressive, it was the cuisine of Xi’an that captured my imagination.