Why go: As the name hints, the house-made noodles and soups at this bustling restaurant are top-notch. But the kitchen also deftly handles Taiwanese, Szechuan, and dim sum on a 270-item menu.
What to get: Dumplings, such as red-oil-soaked Szechuan wontons, fat potstickers, and tender pork buns; dan dan noodles sauced with chili, garlic, and dried pork; slow-roasted beef noodle soup; Chinese-style hot-and-sour soup thickened with duck blood; salt-and-chili pork chop.
Best for: Meals around a lazy Susan; explorers of Chinese cuisines; carryout.
Insider tip: If you have trouble deciding what to order, ask the manager or owner for suggestions.
>> See all 2010 Cheap Eats restaurants here
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
