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"spicy noodle soup. great dumplings "
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"Chengdu Taste founder Tony Xu has a more casual noodle-centric restaurant just down the street from his famous Sichuan restaurant. Mian might be even better, with elegantly sauced and well-portioned dishes that can be eaten almost every day."
@cassidymartin
"Tony Xu’s Mian does many things right — the heinously addictive spicy wontons, or chaoshou, for one — but perhaps no single dish at the restaurant has been feted quite like the Chengdu zajiang noodles. Mian’s rendition is predictably spicy, packed with málà heat and crowned with a fried egg. Though just a tick more expensive than its competitors, the handmade noodles stand up well to the sauce and are worth every penny. House Beef Noodles Mian is a modern noodle shop from the chef behind Chengdu Taste, and that fact alone gets our attention. But more importantly: Mian lives up to expectations. The Chongqing-style noodles they serve are fantastic and chewy, with a spiciness that creeps up on you. We could point to numerous outstanding dishes on the menu here, but it’s the house beef noodle soup that remains the star of the show for us. Tender strips of beef submerged in a broth so spicy and flavorful, you’ll wonder if you can just order it as its own side. We haven’t asked yet, but honestly, it’s worth a shot. Order a plate of the peppery pork dumplings to round out your meal. Valley Boulevard has become almost a Little Sichuan lately, a thoroughfare lubricated with bean paste and scarlet chile oil. And while you could probably float from Alhambra to Rosemead on a sea of dan dan noodles, if you yearn to be blown sideways by a bowl of beef noodles or zhajiangmian, there is nothing quite like the Chongqing-style small-eats house Mian, the strip mall noodle shop opened by Tony Xu, the chef behind the astonishingly popular Chengdu Taste. The flavors are bright and clean, informed as much by the sour funk of Sichuan pickles as by pure chile heat. The noodles themselves, served in or out of broth, paved with ground pork and scallions, perhaps enriched with a fried egg, have the distinct chewy pull of good Italian pasta. (I like the hot and sour noodles.) These are noodles with a mean streak, a potent lashing of hot chile and oil, laced with just enough Sichuan peppercorn to numb the pain of the pure chile heat. If you want an extra jolt of starch, try the zhajiangmian laced with a handful of soft peas imported from Chongqing. And try the dumplings called chaoshou too."
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"#45 Mian is a sleek, compact Sichuan noodle restaurant from Tony Xu, the chef behind Chengdu Taste. There is nearly always a wait to get a table, but your patience is rewarded with the excellent house zhajiangmian, hand-pulled wheat noodles overlaid with generous quantities of ground pork and chopped scallions. The lightly chewy, springy noodles are pleasurable on their own; stir in the chile oil sitting at the bottom of your bowl and you catalyze the dish’s spicy, heady, hypnotic qualities. (Order the dish Chongqing-style and your noodles are tossed with soft peas imported from China.) You can’t go wrong with anything on the menu: A bowl of the house beef noodles is intensely lush and meaty; hot and sour noodles are gleeful and pungent. Order the minced-pork dumplings; the well-filled slippery half-moons burst in your mouth with a blaze of tingly Sichuan heat. There are few dishes at Mian that don’t thrill in one way or another. No alcohol. Lot parking. Credit cards accepted."
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"hand pulled noodles with pork, house beef noodles, minced pork dumplings"
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"Chinese, Chengdu spicy noodles"
@erika.m
"Johnathan Gold space 115 Chengdu zhajiangmian,, Huaxing noodles"
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