Back in September, I noticed some activity in Plaza del Sol, a place named "Green China Grill" was opening up. I asked the Missus to translate the Chinese and was told it really didn't give a clue regarding what regional type of food the place might be serving. The in the middle of December Eater indicated that Langzhou Hand Pulled Noodles aka "Lamian" (牛大碗) was going to be the specialty. My sources indicated that the place had opened up only serving two versions of Beef Noodle Soup and Kirbie's post indicated that was true. Still, when Candice and I decided to meet up for lunch, we decided on checking the place out.
Boy was the interior of the place bright!
And yes, there was basically two beef noodle soups on the menu. From what little I know about Gansu cuisine; other than wishing I could try some "Silk Road Camel Hoof" and the various mutton dishes, it's the clear soup version of beef noodle soup that the region is known for. However, with only two items; other than cold dishes on the menu, we had to try both right?
One more thing. After my initial lunch with Candice, I mentioned the place to Lily, who is from Shanxi and loves her noodles….well, twist my arm and all that. So I ended up going twice in the space of a week. Though I really didn't take too many photos during my second visit. In terms of service; well, it's still a bit unorganized, but the folks are very nice.
So first, on my visit with Candice, there was some Liang Cai available. Very mild in flavor, the best item was probably the cucumbers. Still, nice and refreshing.
The Clear Soup version also had the thinner noodle. During my first visit, the broth was rich, but very mild in flavor.
The noodles? Well, from what I recall, hand pulled noodles usually have a good amount of gluten worked out of it, so having that perfect texture is a real skill. On the first visit, the broth was a bit weak and the noodles on the mushy side.
On my second visit, the broth was much darker.
Perhaps missing that richness from my previous visit, but the flavor was much more assertive, more anise, a nice "ma" (numbing) sensation, though perhaps a bit heavy on the MSG. The noodles were also much better. Not too impressed with the beef which doesn't seemed to be braised in anything flavorful therefore lacking that nice taste. It was also a bit too tough for my taste on both visits.
I do prefer the "brisket" (aka braised beef) which uses noodles which are bit thicker. On my first visit it was much too doughy, but had vastly improved by the second visit.
I enjoy a bit of pull with my noodles and on the second visit it had improved. The broth was decent; while not especially beefy there was nice anise, again slightly numbing, but also a bit too much MSG. There was a light touch of sour which brought things together well. It is not remarkable, but still good by San Diego standards. The beef in this version was much better, more beefy, nice and tender.
So now we wait and see….what else will Green China Grill have to offer.
Also, it seems that the dough is kneaded by machine and then worked through a noodle rolling machine. Then it looks like it's folded and stretched and pulled a few times. Hopefully I'm wrong? Say it isn't so? I'll check more carefully next time. And that overuse of MSG? I hope they cure that….
Green China Grill
4688 Convoy St
San Diego, CA 92111
Open Daily – 11am – MN