Master Wei
Just a quick doodle and mention, really, of what appears to be an excellent addition to London’s Xi’an-style cuisine — i.e. flour-based foods from the capital of Shaanxi province in north-western China, such as hand-pulled noodles tossed in an intoxicating chilli and garlic oil; thick skin dumplings in sweet-sour broths; and meat-filled unleavened ‘murger’ baps.
There are a few places devoted this region’s dishes and …
