Department of FoodieDepartment of FoodieCasual eatery for hand-pulled noodles and other Chinese standards.
From Google Maps reviews.
As vegetarians, we were a bit nervous about dining at a place with "Beef Noodles" in its name, but the helpful waitstaff steered us towards their veg dishes, which didn't disappoint. We had Tinfoil Enoki Mushrooms, Tinfoil Tofu, Sour Cabbage Noodles, Mung Bean Noodles, Wood Ear Mushrooms, Cucumber Salad, and Silky Glass Noodles, all of which were delicious. Wish they had a meatless option on their Mala Pot menu, but you can't have everything. Definitely looking forward to future meals at Dun Hua
The food is pretty good at this Dun Huang location. Service is great. The employee is attentive with the tea refills, napkins, and taking away finished plates. The food is pretty good too. Noodle texture is good, spice level good, and just a right amount of meat to top it all off. The skewers were meh. Definitely better at the street carts for that smokey taste. These taste more like they were cooked on an electric flat top. The popcorn chicken was alright too. Could've used some basil and more
This has to be my worst experience in Dunhuang yet. I used to have a great impression of them and would order from them frequently whenever I visited New York. This time, however—I ordered the Braised Beef Noodles soup—and the broth was at room temperature, not hot at all, while the noodles themselves were ice-cold. When I called to ask about it, the lady told me, "That's just how we've always done it; the noodles are rinsed in cold water." So, is your broth rinsed in cold water too? She replied
From the Jul 2, 2024 health inspection. Lower-priority items are listed after the serious ones.
Hot food was held below 140°F, cool enough for bacteria to grow.
