Warm Up with a Bowl of Braised Henan Noodles From Mian He Tang
The China View Building across from the east gate of the Workers’ Stadium has, thanks to the likes of Korean restaurant Iki, the Beijinger Pizza Cup holders Gung Ho! Pizza, and Tribe Organic, and now new arrival Mian He Tang, become a dining destination in its own right.
Mian He Tang specializes in the cuisine of Henan province, one that often falls by the wayside in the face of culinary heavy hitters like Sichuan and Yunnan. Henan’s, and thus Mian He Tang’s, marquee dish is braised noodles, or huimian. The classic lamb huimian (RMB 28) features slippery, thick cut wheat noodles, silky glass noodles, quail eggs, and bok choy, served in a broth of lamb bones cooked to a rich milky-whiteness (a vegetarian version is also available). We can see the savory, warming broth becoming a lunch time staple during the coming winter months.
The rest of the menu focuses on the steaming and stewing Henan is (somewhat) known for, such as a dish of tender pork, first fried then steamed with potatoes and lotus root (RMB 38, surou kouwan). Order up a bowl, grab a seat at the windowside counter, and look smugly out on all the chilly fools wandering around outside.
Mian He Tang
Daily 11am-2.30pm, 5.30pm-9.30pm. 110, Bldg 3, China View, 2 Gongti Donglu, Chaoyang District (6771 2788)
朝阳区工体东路2号中国红街3号楼110室
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Photos: Uni You
