Lanzhou Knife-Cut Noodles 란주칼면

Dough is shaved straight off the block with a knife, so the knife-cut noodles stay springy and chewy whatever sauce they carry. The shredded-pork jajang version clings with thick black bean sauce, while the seafood stir-fried and spicy jjamppong bowls come loaded with seafood. Kkwobarou, crisp-chewy sweet and sour pork, is topped with a spicy-sweet sauce, garlic flakes and green chili. Portions are big: two people do fine with one noodle dish and one kkwobarou. There are no reservations, only a line outside that often runs over an hour at weekend lunch, and noodles take close to 30 minutes after you sit down.