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Mar 28, 2009 12:44 PM

Long's Noodle House, Shanghai food, XLB, Salty Egg Crispy Rice....Vancouver

Long's has been around for years. This little place has been quietly plugging away and serving up some of the best Chinese food in town. Sandy, co-proprietor and server could be one of the best servers I have ever seen: friendly, knowledgeable, fast and efficient. Their XLB is a standout - one of the best in town...very close to the top of the heap. (It could be a better place to get XLB than Lin's whose service record of late has been poor....they regularly forget parts of my order at Lin's).

I recommend the XLB, the Hot and Sour Fish Maw Soup, their unique Crispy Rice with Salty Egg Yolk (which goes very well with the Hot and Sour Soup), Fish with Pinenut, and their Chicken in Wine.

The flavours are clean and the food is prepared expertly (have a look the the XLB - perfect pleats, thin skin, plump with broth). They have a very focused menu (not the nearly 200 items you often would see in a Chinese restaurant in this town)...and everything I had had there over the years has been very good...and very inexpensive.

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  1. Location....

    Long's Noodle House
    4853 Main St, Vancouver, BC V5V3R9, CA

    1 Reply
    1. One of my favourites and right in my new 'hood. Going there right now.

      1. I love this place, especially the chicken in wine and crispy rice with salty egg yolk (heart attack on a plate, I'm sure, but what a way to go!)

        1. Fmed, your pictures are, as usual, very nice. The Chicken in Wine looks like its prepared like Hainanese Chicken. Is it similar?

          5 Replies
          1. re: kirkj

            The texture is very similar to Hainanese Chicken since poaching is the initial step. After it is poached, it is marinated for a few days in a solution of Shaoxing wine, some of the broth and aromatics. It is served cold and it is gelatinous like a good Hainan Chicken.

            This dish is often called "Drunken Chicken", BTW. Long's version is much more tender than usual and is served in a small clay jar - an unusual presentation. Highly recommended.

              1. re: fmed

                Thanks, looks good. So, I take it that, unlike Haianese, its flavorful enough without added sauces.

                1. re: kirkj

                  The flavour is very mild - the Shaoxing wine dominates. (If you can imagine a rice-winey Hainan Chicken). You would eat this without dipping in sauce to fully enjoy the sublety (at least that's what I do) .

                  The aromatics used in poaching and in the wine marinade (herbals, dried fruits, etc.) will vary the flavour from restaurant to restaurant (a commonly used ingredient is wolfberry (goji) which adds a bit of a cranberry is used more for colour..another is chinese dried plum...etc).

                  It isn't a dish I would order by itself (unlike HCR where it is a meal in itself). I would have Drunken Chicken as an appetizer in prelude to other Shanghainese classics or Shanghainese dim sum.

                  I hope this makes sense. Next time you are up in this neck of the woods, make sure to give the place a visit. I've uploaded their lunch and dinner menus here:


                  They only have about 75 dishes (in contrast...I had lunch today at a run-of-the-mil Chinese Noodle House with nearly 500 items on the menu.)

                  1. re: fmed

                    We love Long's too and are long (groan) overdue for a visit. Do be aware if you haven't been that they don't take resos and it is quite small so off peak hours are best to avoid a wait.