I heard they've closed, and I've never been sadder.
Their Shanxi belt noodles have a fabulous texture, chewy and thick. They're long and large, wide and in charge, but there's a deftness to be detected, and precision in creating those slightly curled edges and perfectly textured middle. Szechuan Garlic is the classic, mala meshing with slices of tendon-marbled soy-sauce beef and aromatic leaves of celery and cilantro.
I can't comment on the authenticity of the Xi'an Tomato, but something doesn't sing. It's very sweet as expected from the south, but the tomato, ground pork, and bok choy are all quite bland, with no detectable seasoning otherwise. The noodles are still delicious, but this dish needs something more.
Despite the un-exciting tomato, those noodles have me hooked. I'd drive to DTLA for another bowl of the Szechuan garlic - they're absolutely worth another visit.
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