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Ranked by verified ratings, mentions, and signature picks
Scarborough · $
Sichuan · Markham · $$$
Staff perform a tableside noodle-pulling show, then drop the fresh strands into your broth — silky, springy, and best cooked just past translucent
Northern Chinese · Old Toronto · $
The anchor of the menu — broad, chewy hand-pulled noodles in a rich, clear beef broth with braised beef slices that pull apart cleanly
Hot Pot · Old Toronto · $$$
Performed tableside by staff who stretch and fold dough into long elastic strands — more spectacle than strictly necessary, but the noodles are genuinely chewy and absorb broth beautifully
Northern Chinese · Old Toronto · $$
Thick, chewy la mian with a savory broth that has genuine body — order with beef or pork for the full effect
Northern Chinese · North York · $
The restaurant's defining preparation — thick, irregular strands with real chew, served in a savory bone broth that's been simmered low and slow
Northern Chinese · Markham · $
The house signature — thick, springy pulled noodles with a satisfying chew, served in a savory broth that's the reason the restaurant earned its name
Chewy, irregular-width noodles tossed with chili oil, garlic, and house sauces — ordered dry rather than in soup for maximum texture
Same expertly pulled noodles tossed in a chili-laden sauce with a numbing heat that builds steadily through the bowl
Dry-tossed noodles in a chili-forward sauce with numbing heat — a better option for those who want the noodle texture without the broth.
Milliken · $
Freshly stretched noodles with a satisfying chew that dried or machine-cut product can't replicate; best in a beef broth or dry-toss with chili oil
Thick, chewy noodles served in a rich, savory broth or tossed with a meat sauce — satisfying and deeply comforting
Thick, chewy strands in a simple broth — a good secondary order to fill out a table, though the dumplings remain the reason to come
