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A Xi’an classic. “Cold-skin” here refers to the refreshing texture of our house-made steamed wheat flour noodles. These chilled noodles are served with bean sprouts, cucumber, cilantro, and spongy cubes of seitan, perfect for soaking up our signature soy sauce and vinegar dressings. Chili oil recommended.

Our updated version of this Xi’an classic. Our steamed noodles soften when tossed in a wok with green onions, spongy seitan, bean sprouts, garlic, and our signature sauces. Topped with fresh cucumbers and cilantro. Chili oil recommended.

Our house-made crispy flatbread, stuffed with our diced stewed pork belly, simmered with soy sauce and our signature spices until tender.

Our signature sliced lamb, spiced with ground cumin and sauteed with red onions, scallions and garlic, gets an extra kick with red chile and longhorn peppers. Sandwiched in our house-made crispy flatbread.

Delicate house-made tofu, served warm with crunchy pickled vegetables, cilantro, and our sour-savory signature sauces. Chili oil highly recommended.

Our signature dumplings. Wrapped in homemade dumpling dough and filled with ground lamb, these dumplings are infused with spices for even more flavor. Served with our signature spicy and sour sauces. Six pieces per order.

Our signature dumplings. Wrapped in homemade dumpling dough and filled with ground lamb, these dumplings are infused with spices for even more flavor. Served in a spicy and sour lamb broth. Six pieces per order.

Our vegetarian dumplings, wrapped in spinach juice-dumpling dough, comes stuffed with ground spinach, wood-ear mushroom, seitan, carrots, cabbage, vermicelli, and egg for a surprisingly filling bite. Served alongside our savory-sour sauces, plus chili oil for kick. Six pieces per order.

Our traditional pork and cabbage dumplings, wrapped in a carrot juice dumpling skin and served in our house sauces including soy sauce, black vinegar. Top with chili oil, sesame seeds, and cilantro for the full experience. Six pieces per order.

Crispy Asian cucumbers, cut into bite-sized pieces and then smashed, perfect for scooping up our garlicky dressing of soy sauce and black vinegar. Topped with sliced chile (and chili oil) for a little extra heat.

The dish that turned Anthony Bourdain into a fan. Thinly sliced lamb, spiced with cumin and chili powder, mixed with our chewy hand-pulled biang-biang noodles and topped with our soy-vinegar noodle sauce. An XFF original. Enjoyed spicy.

This dish’s calling card is the signature ma la, or spicy and tingly flavor, imparted by tingly Sichuan peppercorns and heady chile peppers. Lean cuts of beef muscle get stewed in this fragrant sauce alongside our house aromatics and tomatoes, then tossed with our wide biang-biang noodles and our soy-vinegar noodle sauce. Enjoyed spicy.

Rich cubes of pork belly, stewed in a classic spicy and sour sauce of soy, black rice vinegar, and Sichuan peppercorns for a punch of tingly spice. Served over our hand-ripped noodles and tossed in our soy-vinegar noodle sauce and chili oil.

Our house pulled pork, stewed until tender in soy and sugar alongside proprietary spices. Served over chewy hand-ripped noodles mixed with our house noodle sauces of soy and black rice vinegar. Shown as spicy.

A Xi’an classic, meant to be slurped sitting at stalls in the streets of Xi’an. Our chewy hand-ripped biang-biang noodles and heaps of aromatics and chili powder are flash-seared with smoking hot vegetable oil, then tossed to perfection in our house noodle sauce of soy sauce and black rice vinegar. This is the best way to experience our hand-pulled noodles without any fuss.

Our version of zha jiang mian. Wide hand-ripped noodles mixed with a savory-sweet ground pork meat sauce, garnished with fresh crunchy cucumbers and our house noodles dressings of soy and black rice vinegar. Shown as spicy.

Our famous spicy cumin lamb noodles, seasoned with ground cumin and chili powder, gets a homey update with savory lamb broth, our signature sauces, and chili oil.

Lean beef muscle stewed until tender in house aromatics with a Sichuan peppercorn-laced ma la tingle, served on top of chewy hand-pulled wide noodles with comforting spoonfuls of simmering beef broth, topped with our signature sauces and chili oil.

Rich cubes of pork belly, stewed in a classic spicy and sour sauce of soy, black rice vinegar, and Sichuan peppercorns for a punch of tingly spice. Served with our hand-ripped noodles, savory noodle broth, and signature sauces and chili oil.

Pulled pork, simmered for hours in an aromatic soy broth with proprietary spices, served with our wide hand-pulled noodles, savory noodle broth, and signature sauces. Shown as spicy.