Master Noodle
Hand-pulled noodles made in view of the dining room on the University Avenue corridor. Biang biang, knife-cut, beef noodle soup, and a deep dumpling list. The kind of place you walk in skeptical and walk out a regular.
The chinese restaurants we send people to in St. Paul (other neighborhoods). Part of our full chinese guide and the St. Paul neighborhood guide.
Hand-pulled noodles made in view of the dining room on the University Avenue corridor. Biang biang, knife-cut, beef noodle soup, and a deep dumpling list. The kind of place you walk in skeptical and walk out a regular.
A University Avenue Cantonese room that has been doing it the same way since 1991. Salt-and-pepper preparations, clay pots, the kind of menu that rewards ordering the things on the special board. A quiet local following that does not need the metro to discover it.
The original Plymouth room and a Suburban Avenue sibling on the east side of St. Paul, both running the same Sichuan-leaning menu. Cumin lamb, dan dan noodles, dry-fried green beans. Office-park location belies the kitchen.
A hot-pot focused offshoot of the long-running Little Szechuan, with rolling broth pots and an extensive add-in list. Bring three friends and an appetite for a long table.