HOME > Chowhound > Great Lakes >
Do you create unique foods?
TELL US

Looking for zha zian noodles in Novi/Farmington Hills area

m
MARISKANY May 9, 2011 08:29 PM

Hi Chowhounds - I need your help in finding some zha zian noodles in the Novi/FH area. My favorite restaurant for this delicious hot and spicy dish is Szechuan in Canton and that's a little far to go for a fix.

  1. r
    rcloud May 10, 2011 09:49 AM

    I think what you are looking for is zha jiang noodles (炸酱面). If so, I know they are on the menu at Shangri-la Garden on Middlebelt in Farmington Hills, but I haven't tried them there so I can't attest to the quality.

    9 Replies
    1. re: rcloud
      g
      goatgolfer May 10, 2011 12:19 PM

      this is starting to look good. Mariskany on a noodle hunt - leads to Shangri La -- ;pictures to follow. I think I've seen this before....

      You must report if you go. If you don't go let me know and I'll swing by and try them out for or with you..

      Wikipedia got my mouth watering. http://en.wikipedia.org/wiki/Zha_jian...

      1. re: goatgolfer
        JanPrimus May 10, 2011 02:56 PM

        I am wondering if Best China in Canton would have it on their super secret special hidden behind the scenes you can only get it if you ask for it menu. The super secret password is "Please".

        1. re: JanPrimus
          m
          moose734 May 10, 2011 03:18 PM

          Yeah they do , it was mentioned in the original Dan Dan thread. I know Middle KIngdom and Hidden Dragon also offer a version of it. ( If not that exact name, it can often be found under Beijing or Peking style noodle.) I'm curious about the version the OP mentions, as I've never found the dish to be very spicy at all.

          1. re: moose734
            JanPrimus May 10, 2011 04:04 PM

            Spicy means many things to many people....Too me it is about serious regret the next day. I like my spicy foods to be weaponized grade.

            ...then you go to corporate America and run into Spicy Chicken Sandwiches at Wendy's that my two year laughs at.

          2. re: JanPrimus
            g
            goatgolfer May 10, 2011 07:04 PM

            so, you posing or adding to the post. If you've had it tell it if not get off. If you wan'o join get on. othewise, wise-guys get another post.

            This one's about zha sian mien.

            Get on board. Christine & Peter are good people.

            1. re: goatgolfer
              v
              VTB May 10, 2011 08:53 PM

              goatgolfer, your wikipedia reference is spot on. But, as it says, this dish usually isn't spicy, so the originating post is confusing. I wouldn't want to recommend a non-spicy place, and then leave the poster disappointed. So, I'm not sure what to say. I think there is a meeting coming up at Trizest, and they do serve it (one of the few non spicy features they have). Trizest's (and Empire Dynasty's...from the targeted FH neighborhood) is a blackish gravy (Korean) style, rather than a Beijing brown, sparse paste style (I've personally never heard of a Sichuan style, but that doesn't mean there isn't one!!!). Anyway, to weigh-in on the question, I don't know a place that serves a good traditional Beijing/Peking zha zhiang mien. But, I may know a place closer to the poster that can make something she likes. (not sure, though, without additional clarifications to the original question)...

              1. re: VTB
                r
                rcloud May 10, 2011 09:05 PM

                After second thought, I feel I should post that I have had the jing jiang rou si (京酱肉丝)at Shangri-la Garden and was very disappointed in its authenticity (the taste, but also no tofu skin wraps?). Since 炸酱面 is so similar perhaps their version won't be very satisfying. Although, while I ate 炸酱面 a few times a week for a year, I'm only used to the traditional Beijing version. Can anyone comment on the Korean variation? Perhaps that is the spicier version that the OP is looking for??

                1. re: rcloud
                  v
                  VTB May 10, 2011 09:12 PM

                  no, the korean version is a milder blackish gravy with seafood (esp squid) rather than sharp (not spicy, actually) brown paste with ground pork.

                  1. re: VTB
                    g
                    goatgolfer May 11, 2011 09:59 AM

                    VTB: Reminder the OP was at the Dan Dan party with us on Sat and posted the pictures. She is worldly in the ways of the noodle.

      Show Hidden Posts