Travel Guides & Tips in this video
- Tip 1Be prepared for the loud sounds of Biangbiang noodle making – you might not want to live next door! (0:57)
- Tip 2Biangbiang noodle bowls are often served with beef broth, water spinach, and a generous amount of chili paste for a flavorful meal. (1:32)
- Tip 3Don't underestimate the flavor of large noodles; the sauce is key to making them magnificent and packed with taste. (2:36)
- Tip 4The Rou Jia Mo has a 2,000-year history, originally created for soldiers as a portable, durable meal. (6:41)
- Tip 5The original Rou Jia Mo is made with pork, but a Muslim version, also called Rou Jia Mo, is widely available. (7:00)
- Tip 6Participating in breaking the bread for your dish is part of the fun and process of enjoying certain Xi'an meals. (10:17)
- Tip 7Experience unique gelatinous noodles in Xi'an, which have a texture more like firm jelly than traditional noodles. (13:12)
- Tip 8Consider trying dishes with regular eggs instead of century eggs if you're not a fan of the latter's distinct flavor. (14:04)
Embark on a flavor journey with That Evan Guy as he explores the Muslim food scene in Xi'an, China! Prepare to be amazed by the colossal Biangbiang noodles, a carb-lover's dream bursting with unexpected flavor. Discover the ancient Chinese burger, Rou Jia Mo, a 2,000-year-old delicacy that redefines the meaning of a juicy, savory bite. Witness a unique layered dish with jelly noodles and bold sauces that will tantalize your taste buds with its sheer originality. This is more than just food; it's an authentic cultural immersion!
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That Evan Guy's culinary adventure in Xi'an, China, was a revelation, particularly when it came to the local Muslim cuisine. The video dives headfirst into the world of Biangbiang noodles, a dish that immediately impressed with its sheer size and incredible flavor. These aren't your average noodles; they are giant, thick, and chewy, defying expectations by being packed with taste rather than being bland. The vibrant bowl, adorned with beef, water spinach, and a generous amount of chili paste, is described as a "masterpiece" and a "9.5 minimum" by Evan Guy.
The local interactions added a unique charm, with the noodle maker playfully engaging with the traveler. The sheer scale of the noodles, described as "carb central" for Xi'an, was a recurring theme, with Evan Guy noting how surprisingly flavorful they were despite their size, especially when paired with tender, delicious beef.
A significant portion of the journey was dedicated to exploring the Rou Jia Mo, a 2,000-year-old Chinese burger. This isn't your typical American hamburger; it's a culinary artifact with crispy bread and juicy, flavorful meat. The Muslim version, known as Rou Jia Mo, highlights the region's diverse culinary landscape. Evan Guy was particularly struck by the authenticity and richness of the meat, contrasting it sharply with what he perceives as less flavorful or filler-laden meat common in the States. The experience of eating Rou Jia Mo was described as tasting "real food."
Perhaps the most surprising discovery was a layered dish featuring jelly-like noodles, mung bean sauce, tahini, mustard, and chili paste. This unique creation, described as "extremely unique" and unlike anything encountered before, offered a complex explosion of flavors. While Evan Guy enjoyed the spicy, garlicky, and nutty notes, he suggested that adding date paste could elevate it further. He also noted a preference for regular eggs over century eggs in this particular dish. The gelatinous noodles themselves were a point of fascination, with their bouncy, firm jelly-like texture being a distinctly Chinese experience. Despite a slight preference for regular eggs, the dish was rated an 8 for taste and deemed a "must-try" for its sheer uniqueness.
FAQs (From the traveler's perspective)
- Q: What were the Biangbiang noodles like?
- A: They were giant, thick, chewy, and surprisingly packed with flavor, far better than expected.
- Q: What is Rou Jia Mo?
- A: It's a 2,000-year-old Chinese burger with crispy bread and juicy, flavorful meat, a real taste of authentic food.
- Q: What made the layered noodle dish unique?
- A: It had jelly noodles, mung bean sauce, tahini, mustard, and chili paste, creating a complex explosion of layered flavors.
- Q: What was the texture of the gelatinous noodles?
- A: They had a bouncy, firm jelly-like texture, unlike any noodle I've had before.
- Q: What was the most surprising discovery?
- A: The sheer depth of flavor in dishes like the Biangbiang noodles and Rou Jia Mo, which exceeded all expectations.
