Taste of Xi'an

$ • Chinese, Noodles, Vegetarian

Hours:
14515 NE 20th St, Bellevue
(425) 585-8585

About Taste of Xi'an

Taste of Xi'an offers a taste of authentic Chinese cuisine, featuring dishes like lamb chops, liangpi (cold noodles), and ryangpi (cold Chinese noodles) that are praised for their delicious flavors. This hidden gem is located inside an Asian supermarket, where many customers pick up their orders or dine in the public seating area. The restaurant is known for its fast service, with busy chefs who work quickly to prepare meals.

Customers have recently enjoyed the stir-fried beef noodles, described as absolutely amazing, and the hand-pulled noodles with beef brisket. Many visitors find it a great spot to quickly fill their stomach, with plenty of parking available, though parking can be busy on weekends. Vegetarian options are also offered, and the liangpi with roujiamo (Chinese-style burger) has been highly recommended.

The handmade noodles are delicious, with a wide variety to choose from, including the lamb noodle bowl and the lamb biang noodle bowl. The noodles are often served pan-fried or in a flavorful broth with bok choy, scallions, and mushrooms. The staff are patient and friendly, making it a satisfying place to enjoy authentic Chinese flavors that remind diners of their hometown. Taste of Xi'an is a casual dining experience, perfect for those looking for tasty meals at a decent price, and it’s convenient to pick up some groceries at the Asian grocery store next door on the way out.

Customers' Favorites

Taste of Xi'an Reviews

4.4
247 ratings
Restaurantji Rating
5
77%
4
5%
3
4%
2
3%
1
11%
Food
4.4
Atmosphere
4.1
Service
4.3

Share your opinion about Taste of Xi'an

Restaurantji Rating

Read All Reviews(247)

Ratings

Menu

Add a Menu
Taste of Xi'an Menu
Taste of Xi'an Menu

Photos

Add a Photo
Taste of Xi'an
Taste of Xi'an
View All Photos

Hours

Monday 11AM - 8PM
Tuesday 11AM - 8PM
Wednesday 11AM - 8PM
Thursday 11AM - 8PM
Friday 11AM - 9PM
Saturday 11AM - 9PM
Sunday 11AM - 8PM
Updated on: