Golden Beef Noodle Soup
招牌金汤牛肉面
Our namesake bowl. Hand-pulled noodles in a 14-hour beef bone broth with braised shank, baby bok choy and house chili oil.
House Favorite
Our Story
Three generations of noodle makers, one small kitchen in San Gabriel.
Chef Jin Wei learned to pull noodles at his grandfather's stall in Lanzhou, where the rule was simple: if the dough doesn't rest, neither do you. In 2012 he brought that stubbornness to a 40-seat room on Valley Boulevard, and not much has changed since.
Every noodle is pulled after you order it. The beef broth starts at 6 AM and isn't served until it has simmered past dinner the night before. We think you can taste the difference — and after a decade of lines out the door on Saturdays, our neighbors seem to agree.
14 hrBroth Simmer
2012Family Owned
3rdGeneration
"Handmade means made today."
No noodle machine has ever entered this kitchen. Dough is mixed at dawn, rested twice, and pulled to order in front of you at the noodle bar.
— Chef Jin Wei 金伟, Founder