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It got its moniker from a married street vendor couple in Chengdu who popularized the dish. Made from thinly sliced beef and innards (mostly tongue or tripe) marinated in chile oil and aromatics, the two elements go hand-in-hand as the chile oil tenderizes what is usually a tougher cut of beef, and the thin slices allow flavor and juices to soak in. Sichuan restaurant House of Three Gorges serves a spicy version with plenty of peppercorns, and if you’re looking for a milder dish, get fu qi fei pian as a side with the Beijing duck at Bamboo House (see above).
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There’s a limit on how much duck you’re allowed to order based on your party size, so prepare to order a few other dishes for the table. The rest of the menu varies from above-average Sichuan specialties like mapo tofu and mala chicken—AKA the “spicy and crispy chicken”—to some really excellent preparations of lobster and other seafood. Okay, so, dim sum isn’t a dish, but the meal is a crucial part of Chinese cuisine and it’s basically like brunch. This can be all found at the Austin location of national supermarket chain 99 Ranch, where the hot deli line is easily accessible without having to book a week in advance like other dim sum restaurants. Fu qi fei pian, aka “husband-and-wife slices,” is a perfect marriage of chile oil and sliced beef.
Taste Of Home Handmade Dumplings
There are so many distinct regional variations of Lanzhou lamian in China, and everybody has an opinion on what makes the beef hand-pulled noodle soup dish good. The Northern-style iteration hails from the Lanzhou province — hence the name — where it is all about the noodles. Traditionally, wheat was grown in northern China, so those regions are adept at producing wheat products like noodles and flatbreads.
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For Lanzhou-style hand-pulled noodles, the dough needs to be worked aggressively where the chef pulls the dough in straight, rapid tugs while slamming it against the prep board to ensure even stretching, resulting in a springy texture. In Austin, mini-chain Xian Sushi and Noodle chefs Ting and Ye Lin, who were professionally trained in China, and their staff hand-pull noodles as tin as fine vermicelli or as thick as bigoli. Soup dumplings are divine, bite-sized flavor bombs loaded with minced meat filling and broth.
Order the dumplings boiled, fried, or steamed, and then peek into the kitchen to watch the staff hand-making your order behind the plexiglass wall. Everything on the menu is good, but top hits include the juicy lamb cilantro dumplings and fragrant pork-shrimp-chive dumplings which are made with generous chunks of shrimp. The Sichuan province is known for its infernally hot chiles and numbingly cool peppercorns.
Restaurant Menu
Liangpi zi, or cold mung bean noodles, are cut from gelatin-like blocks of mung bean that are tossed in chile oil. Served cold with a variety of regional toppings, liangpi zi is the perfect summer dish. The restaurant also specializes in Sichuan food, such as mao xue wang (a dish with duck blood curd, tripe, chicken gizzards, and other offal), spicy beef noodle soup, spicy crispy chicken, mapo tofu, and more. There are also two-lobster meals served in several styles, such as breaded, with noodles, steamed with vermicelli, and salt and pepper. From sliced beef in chile sauces and wrapped-on-the-spot dumplings to perfectly crispy Beijing ducks and hand-pulled noodles, here’s where to find the best version of classic Chinese dishes in Austin.
The dining room is large, with red paper lanterns hanging from tall, exposed ceilings, But despite the size and airiness of the space, it feels pretty cozy inside—probably due, in part, to how packed it always is, and the loud “oohs” and “ahhs” of everyone who managed to secure a duck. Come here early with a group to get a whole one and contribute to the sounds yourself, but also to sample more of the menu. Bamboo House is a BYOB establishment (there’s a convenience store next door), so grab a bottle of wine or some beers to pair with it all and stay a while. Then bring whatever leftovers you have home (the portions are pretty generous) and enjoy them the next morning.
Qi is a Chinese restaurant downtown with a large dim sum menu of dumplings you want to eat. We have limited seating and gorgeous views, so we can only hold reservations for 15 minutes. Please contact us in advance if you are going to be late.For parties larger than 10, you must email us at -sxm.com to make a reservation. The Austin restaurant is open for reservations and walk-in services; ducks will be available on a first-come, first-serve basis. Eventually, takeout and delivery orders will be available via the website.
Hours
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Bamboo House is originally from the Houston area, but opened up in Austin after the overwhelming success of the first location. But unlike in Houston, production is a little more limited here, meaning peking ducks are only available for dine-in, and quantities are limited (with both a lunch and a dinner drop). It’s also the best version we’ve had in town, with crispy, brittle skin draped over incredibly tender meat. Everything arrives on a large bamboo platter that reminds us of a breakfast-in-bed tray, but instead of croissants, it’s covered in roast duck, hoisin and plum sauce, cucumbers, green onions, brown sugar, and a bowl of duck soup.
The dry hot pot is a one-wok dish where proteins and/or vegetables are cooked over high heat and tossed in a variety of those spicy ingredients along with other aromatics. Sichuan restaurant House of Three Gorges offers dry hot pots of shrimp, beef, pork ribs, pork intestines, cabbage, and cauliflower served piping hot in cast-iron woks. The Sichuan peppercorns are the real deal and perfectly complement the scorching chiles. Chinese cuisine is generally fantastic — especially so in Austin where there are plentiful restaurants serving up a variety of amazing regional fare from the East Asian country. There’s a place for everyone, whether you’re a fan of the dishes, looking for epic banquet hall food, or missing comforting classics your families would make at home. The original Humble restaurant opened in 2018, and it expanded with a Houston proper location in 2019, which closed in 2020.
You can even try waiting in line to get into the kitchen to recreate the full experience.
To avoid injury from potentially too-hot soup, try cooling the soup dumplings by adding black vinegar to your soup spoon before popping the bites into your mouth. Modern Chinese sibling restaurants Qi and Lin Asian Bar, owned by Chinese restaurateur and chef Ling Wu, offer similarly delightful versions with pork or seafood delicately wrapped in thin handmade dumpling skins. Likewise, Steamie’s Dumplings, a Taiwanese retail shop where you can watch each batch being made behind a glass window, also offers freshly made soup dumplings in a more casual environment for on-site or at-home enjoyment. Casual restaurant Taste of Home Dumpling House lives up to its name with homemade dumplings freshly folded and batch-cooked to order. Jiaozi are conch-shaped dumplings with thin skins made of dough that doesn’t rise, which are then typically boiled or pan-fried (potstickers). All Chinese families know that the best jiaozi are made at home (read; you don’t order them in fancy restaurants in China).
