Shaanxi Cuisine, is deprived from the native cooking style of Shaanxi province and parts of northwestern China. Also, due to its geographical location between the province of Shaanxi and Szechuan, the taste of Shaanxi food resulted to sour and spicy.
In daily meal, noodles consisted of greater portion than rice. The noodle there are nearly always wider, thicker, and longer. Famous Biang-Biang Noodle, touted as one of the “eight strange wonders of Shaanxi “ , are described as being like a belt, owing to their thickness and length. When the noodles are thrown on the chopping board, they make a sound of Biang-Biang. The other famous noodle is Qi-Shan noodle soup with sour spicy pork, the highlight is the soup, cheering you up!
Chinese restaurant serving not-commonly-seen menu items in modest but contemporary surrounds. Based on 534 reviews, the restaurant has received a rating of 4.4 stars. Price $
✔️ Dine-in ✔️ Takeout ✔️ Delivery
Address:
2555 Judah St, San Francisco, CA 94122
Phone: (415) 681-3288
Website:
Hours
| Friday |
5:30–9:15 PM |
| Saturday |
5:30–9:15 PM |
| Sunday |
5:30–9:15 PM |
| Monday
(Labor Day)
|
Closed |
| Tuesday |
5:30–9:15 PM |
| Wednesday |
5:30–9:15 PM |
| Thursday |
5:30–9:15 PM |
Menu
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Menu Photos
Photo Gallery
Reviews
Limantro Hakim
My friends treat us a supper before we’re going back to Dayton…authentic cold skin noodle is so good….for some peoples love pig ear, can’t go wrong with this spicy numbing peppercorn….
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Cinde Salazar
This place is located on a main street in a neighborhood. Was able to find parking in front of the restaurant on a Wednesday at 7:30 p.m.
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Rhonda Lam
Best of this restaurant was the atmosphere, with Chinese paper cutting art and a wall Terra cotta army. I’m not sure if the dishes were the most authentic Shaanxi dishes, but they featured a lot of dishes with lamb that my husband was excited about since glue doesn’t eat beef due to his religion.
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Sharon W
I liked that the menu wasn’t too complicated and there were many photos to help guide you.
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Gena Starkweather
First time here. Loved everything. We stared with spicy tofu and spinach salad. The 7 year old had the pork burger. Top two items were the vegetables with giant noodles and the hot spicy beef noodles.
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Henry W
The food here was very good. Value of the food was reasonable, flavourful and decent pricing. Their cumin lamb is seasoned very well, not too salty like other places. The hot and sour wonton was on point, loved the spiciness and then you get a kick of tanginess/sour. The pigs ear was on point, not too chewy and not too tough, the flavour melded pretty well. The beef noodle soup was very good, thin slice of beef shank/flank, the noodles was perfect and the soup made it well.
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Hannah Jin
it doesn’t deserve 4.4/5. Everything is around or below average among Chinese restaurants. Shannxi style burger and appetizers are way too salty.
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Annie G
The server was really nice and helpful! I would say this is the most authentic Chinese noodle dishes and it’s not too spicy and not too sweet’ just at the point. It’s perfectly fits American taste! I had a wonderful experience at here! I would highly recommend!
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Wilson Tsang
Super fair prices especially for San Francisco! Had a melody of dishes and all of them were definitely at least above average, most were delicious! The cold noodles and pig’s ears were tasty and I also liked the pork biang noodles. Service was super friendly as well, definitely come and try this hidden gem in the Sunset!
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Suvrajit Saha
Terra Cotta Warrior (TCW) is a unique Chinese eatery that showcase the cuisine of Xian. I’ve been to TCW several times over the past few years spaced out by pandemic and their temporary store closures. I went recently last week and it was good to see the ambiance and fast-paced vibe is still intact. However, the taste and feel of the food they serve now have certainly changed. You can still find all the classics from their menu – we love the cumin lamb burger, lamb soup with pita, biang biang noodles and their mushroom and cucumber salad. The taste of the cumin lamb and the broth in the soup were more robust, bold and spicier a couple of years back than it is now. The watered down flavors were a mild letdown. The black fungus with cucumber was stellar on this visit. The prices and portion sizes were great. While the taste may not be the same, the sheer novelty of their cuisine will keep ardent fans coming to this popular spot and often wait for a while to get seated.
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