|April 29, 2013||Filed under China, Xi'an|
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.