Review: Mian restaurant has noodles like no one else in the San Gabriel Valley

Jonathan Gold reviews chef Tony Xu's new noodle house, Mian, and finds noodles with an integrity and chew like good Italian pasta.
Jonathan Gold • Los Angeles Times • March 18, 2016
You know zhajiangmian. It’s that dish of springy wheat noodles, often hand-pulled, tossed with bean sauce, ground pork and usually some other stuff, that you may have tasted in Chinese noodle shops like Malan Noodles in Hacienda Heights and China...
The full article can be read on the Los Angeles Times website.

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