Chef Hong operates out of a trailer parked in a tight alleyway in West Campus, serving Xi'an regional Chinese cooking: chow mein, wonton soup, liangpi, roujiamo, and a beef noodle soup built on thick-cut, handmade noodles in a rich, savory broth. Everything is made fresh, including the noodles and dumplings, and the operation is run by a couple who've become fixtures of the neighborhood.
This is a to-go setup only — there's no seating at the trailer itself, so the plan is takeout or a nearby bench. Prices stay low, portions run generous, and the place has developed enough of a following that it frequently sells out.
This is a to-go setup only — there's no seating at the trailer itself, so the plan is takeout or a nearby bench. Prices stay low, portions run generous, and the place has developed enough of a following that it frequently sells out.