Nan Zhou Hand Drawn Noodle House sits on Race Street in Philadelphia's Chinatown, built around noodles pulled and stretched by hand rather than machine-cut. The braised beef pulled noodle soup is the dish most reached for, its broth spicy and savory, the noodles chewy and the beef tender. Hand-drawn noodles with shrimp and a rotating lineup of dumplings and soups round out the rest of the menu.
It has settled into the neighborhood as a dependable, no-frills spot — busy, fast-moving, and valued as much for consistency and value as for the noodles themselves. In 2014, a chef from the restaurant was a semifinalist for the James Beard Foundation's Rising Star Chef of the Year.
It has settled into the neighborhood as a dependable, no-frills spot — busy, fast-moving, and valued as much for consistency and value as for the noodles themselves. In 2014, a chef from the restaurant was a semifinalist for the James Beard Foundation's Rising Star Chef of the Year.