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Good food doesn’t have to be expensive. The “Bib Gourmand” was created to allow everyone to eat quality three-course meals within HK$300.
“We Shaanxi people are very different from Guangdong. We eat noodles and make dumplings all day long and don’t like rice.” said Luo Xiaoyu (Mrs. Ye), the owner of Youyuan Xiaoxu.
Mrs. Ye married from Shaanxi to Hong Kong in 2000. Local food blooms, but Mrs. Ye cannot adapt to the life without the noodles from her hometown. “In Shaanxi, there are 30 to 40 kinds of noodles. We simply pour a bowl of oil on the noodles, add some seasoning, add minced garlic, soy sauce, chili powder and black vinegar, pour some cooking oil on the noodles, and mix well. Eat, just one meal.”
Instead of worrying about how to solve the taste problem every day, she had an idea and simply opened her own shop on Ferry Street in 2009. She named it Yuan Xiaoxu and sold the famous noodle in her hometown of Shaanxi: Biang Biang noodles. This interesting pronunciation actually has a Chinese writing method (pictured on the left), but the strokes of this word are very complicated, so everyone calls it Biang Biang after its pronunciation. Shaanxi noodles have an English name, which is one of the reasons why people are more curious about Shaanxi noodles.
Biang Biang noodles are freshly made with high-gluten flour. Because each noodle is as wide as a belt and 4 feet long, it is also called belt noodles and trouser noodles. In order to maintain the toughness of the noodles, Mrs. Ye
Only knead the required amount in the store, knead the dough, and leave it for half an hour to “rest up” before kneading it again before use, so as to maintain the elasticity of the noodles.
There is a saying in Shaanxi: Biang Biang noodles are “beaten wives, kneaded noodles”, which describes Biang Biang noodles that have to be kneaded for a long time to become delicious. Just like a daughter-in-law, she also needs to be tempered to become a good person.
Because the noodles were made well and it was the only one, the shop became more and more successful. It moved from a small shop that could only accommodate a dozen people more than two years ago to nearby Wenyuan Street, and the shop expanded to 40 seats. The layout of the restaurant is all about corporate management. The store still specializes in Biang Biang noodles, but the food mix has been expanded, including seaweed, lettuce, and fungus shreds to increase the taste. You can also choose from pig cartilage braised with more than ten kinds of spices (the golden sand bone in the menu), original Braised donkey meat slices imported from Shaanxi, or fennel dumplings, mutton dumplings or chive beef dumplings full of hometown flavor.
The Biang Biang noodles that are served are oily and shiny. Remember to be patient before eating, scooping and scooping, and mix all the seasonings evenly so that every inch of the noodles is coated with the seasonings before eating! Pick up the noodles and they will grow so long that you can’t see the end! The noodles have a certain thickness, are tough and elastic. Do you think your mouth will be full of greasy food? no way. The texture is not heavy at all, and you can choose the spiciness and taste. The menu selection also includes potato noodles, whistle noodles, buckwheat noodles, egg noodles, sesame paste cold noodles, cumin fried noodles, stick noodles and other noodles.
Regarding being selected as a Bib Gourmand recommended restaurant, Ye Sheng, who has always supported his wife, said: “Being Bib Gourmand recommended is really a great recognition; and every year after Michelin announces the results, many new customers usually come here. It has greatly increased the popularity of our store. We had always planned to move to a larger store, and getting the recommendation also gave us a lot of confidence! ”