Dun Huang

Rice

Hand-pulled wide noodles, green onions, garlic, chili oil, carrots, and bean sprouts

Cauliflower

String beans

Vinegar, sesame oil, red chili oil, kelp, and garlic

Vinegar, mustard, diced red peppers, and cucumber

Vinegar, sesame oil, and potato

Stir fry sauce, and shredded potato

Vinegar, red peppers, and black fungus

A bold staple of Northwestern Chinese cuisine. Thick, belt-like hand-pulled noodles are boiled, then piled high in a bowl and topped with garlic, scallions and chili flakes. The magic happens when scorching-hot oil is poured over the toppings, releasing an irresistible aroma of toasted chili and garlic. The dish can come with a variety of additional toppings to satisfy your cravings

Potato, mushroom, house special sour-spicy soup, hand-pulled noodles, cilantro, and carrot. The broth may be non-vegan

Ask whether the broth is vegan.

Vinegar, garlic dressing, and eggplant

Ask whether the garlic dressing contains dairy or egg, the rest of the dish is plants.

Rice, green beans, egg, and carrots

Ask for it without the egg.

Sweet peppers, hand-pulled thick noodles, egg, bok choy, and bean sprouts

Ask for it without the egg.

Bok choy

Ask whether it contains oyster sauce.

The authentic recipe straight from Lanzhou, China. A selection of hand-pulled noodles swim in a clear, savory beef broth flavored with over 20 spices, simmered for hours. Topped with thin-sliced beef, radish, cilantro, garlic sprout, and a splash of chili oil, it’s light yet deeply satisfying. Each slurp brings comfort, history, and the perfect chewy bite

A feast-worthy dish with bold flavor and bold portions. Tender chunks of bone-in chicken are stewed with potatoes, bell peppers, and chili in a fragrant, spiced sauce. Served with wide, chewy noodles that soak up the rich, savory gravy, it’s perfect for sharing—or not

A rich and warming stew made for colder days and big appetites. Bone-in lamb is slow-braised with ginger, garlic, and earthy spices until fall-apart tender. The golden broth is deep and comforting, clinging to every piece of meat and ladled generously over wide noodles

Rustic, hearty, and unapologetically meaty. This Northwestern lamb dish is simmered with aromatic spices, then served bone-in for maximum flavor. Meant to be eaten with your hands, each piece is juicy, tender, and packed with deep, lamb-forward richness. A true carnivore’s delight