Mian

The inspiration

Mian started in 2016 as a casual offshoot of Tony Xu's Chengdu Taste, a more relaxed way to serve the same Sichuan flavors that made the parent restaurant a destination¹ . The concept replicates the street shacks of Chongqing, the municipality in China known for Sichuanese food, and centers the whole menu on noodles² . The name is the Chinese word for noodle¹ .

Who's behind it

Chef Tony Xu, who is James Beard Award nominated, opened Mian after Chengdu Taste took off following a Los Angeles Times review by Jonathan Gold¹ . The team includes chefs he has mentored¹ . Sean Xie is his partner in the restaurant's expansion³ .

What to order

Popular dish

Chengdu zajiang noodles^4,5,6

springy wheat noodles with minced pork and peas, a dish Gold described in the Los Angeles Times as the truly excellent zhajiangmian of the San Gabriel Valley

• Chili oil chaoshou and pork dumplings: juicy, peppery wontons in red chili oil make an easy starter^4,5,6
• Spicy beef noodles: a meaty take on the classic beef noodle soup, with spice levels you can dial in from one to five^4,6
• Mung bean drink: a sweet cooler that helps manage the heat as you work through a bowl^5,6

What people are saying

Critics keep coming back to the texture of the noodles, which Gold likened to good Italian pasta for their integrity and chew⁴ .

Why you should try it

Order the zajiang noodles and a plate of dumplings, ask for a moderate spice level, and let the mung bean drink take care of the rest^4,5,6 .