Huangcheng Noodle House 山西刀削面

Knife-Cut Noodles in Beef Broth

The house namesake preparation — hand-shaved noodles with a thick, deeply savory beef soup that coats the irregular noodle edges on every bite

Tomato and Egg Knife-Cut Noodles

Sweet-acid tomato broth with silky egg ribbons — a crowd favorite and one of the better balanced preparations on the menu

Dry-Tossed Knife-Cut Noodles

Broth-free version tossed with chili oil and savory sauce — highlights the noodle texture without distraction

Lamb Noodle Soup

A Northern Chinese staple — if available, the lamb broth is clean and aromatic without gaminess, suited for the thick-cut noodles

Pork Bone Broth Noodles

Rich, milky-white bone broth with knife-cut noodles — hearty and filling, particularly good in the colder months