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Chin – Xi’an Style Restaurant
Location · 10045 Baltimore National Pike Ste A10 Ellicott City, MD 21042 · 210 Hudson St, Jersey City, NJ 07302 ; Hours · Monday – Thursday: 11:30 am – 3:00 pm; 4: …
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Chin Xi’an Style Restaurant (@chinxianstyle) – Instagram
秦张记请您吃好 Ellicott City: 10045 Baltimore National Pike, Unit A10, Ellicott City, MD, 21042. Jersey City: 210 Hudson St, Jersey City, NJ 07311 …
Reviews
SMATHRA VANNI
I first tried this place during their soft opening and really liked it, so I came back again. This time I ordered the Spicy Cumin Lamb Hand-Ripped Noodles, Poached Pork Trotters in Broth, and Xi’an Cold Skin Noodles.
The cumin lamb noodles were flavorful and fragrant, and the pork trotters came in a very generous portion — so good that I had to take some home. Everything tasted authentic and well made.
Will definitely be back!
… moreThe cumin lamb noodles were flavorful and fragrant, and the pork trotters came in a very generous portion — so good that I had to take some home. Everything tasted authentic and well made.
Will definitely be back!
A Miruru
I came here for lunch during a promotion that offered 2 dollars off their lunch special, and unfortunately it turned into one of the worst lunch experiences I’ve had in this area.
At first glance, it seemed like a good deal, a bowl of noodles with two side dishes. The side dishes actually tasted pretty good. The noodles, however, were a big disappointment.
It was obvious the sauce was pre-made, with bits of meat, tofu, and carrots already mixed in. The flavor was extremely heavy, very sour and overly salty, and the amount of meat was almost nonexistent. You’d practically need a MAGIFYING glass to find it. In the end, it felt like I was eating a large bowl of carbs and vegetables with barely any protein.
I ended up finishing only half of the food, and getting hungry again very quickly later in the day. If the flavor was great, at least it could’ve compensated for the lack of meat.
I understand that this was a promotional deal, and maybe that’s why they decided to cut back on ingredients. But if you do that, it’s not really a promotion, is it?
Being overly cheap on the main components really left a bad first impression. Because of this, I don’t think I’ll be coming back.
… moreAt first glance, it seemed like a good deal, a bowl of noodles with two side dishes. The side dishes actually tasted pretty good. The noodles, however, were a big disappointment.
It was obvious the sauce was pre-made, with bits of meat, tofu, and carrots already mixed in. The flavor was extremely heavy, very sour and overly salty, and the amount of meat was almost nonexistent. You’d practically need a MAGIFYING glass to find it. In the end, it felt like I was eating a large bowl of carbs and vegetables with barely any protein.
I ended up finishing only half of the food, and getting hungry again very quickly later in the day. If the flavor was great, at least it could’ve compensated for the lack of meat.
I understand that this was a promotional deal, and maybe that’s why they decided to cut back on ingredients. But if you do that, it’s not really a promotion, is it?
Being overly cheap on the main components really left a bad first impression. Because of this, I don’t think I’ll be coming back.
Will Eill
Absolutely loved the lamb!
The lamb soup was incredibly flavorful and comforting, with no gamey taste at all. The lamb itself was super tender and juicy and perfectly cooked. What really made it stand out was the dipping sauce and the pickled radish. They balanced out the richness so well and made the whole meal feel light and satisfying instead of heavy. Highly recommend for anyone who enjoys lamb!
… moreThe lamb soup was incredibly flavorful and comforting, with no gamey taste at all. The lamb itself was super tender and juicy and perfectly cooked. What really made it stand out was the dipping sauce and the pickled radish. They balanced out the richness so well and made the whole meal feel light and satisfying instead of heavy. Highly recommend for anyone who enjoys lamb!
l ezy
My fourth time ordering from here and it never disappoints. The noodles keep getting better, and everything tastes very fresh. The juicy murger and noodles are definitely must tries. Highly recommend！
… moreQi Jia
Tried it when it is soft opening and the food is great. Tried the pork burger and the noodle, both are amazing. However, after it is officially opened, I tried the pork burger and noodle again and the noodle is not as good as first time. So I guess there can some inconsistent with the noodle. Since this is a food court, it will just be a quick bite. Highly recommend the pork burger.
… morel Alesha
We ordered the 3 in 1 hand-ripped noodles and the braised pork trotters today. The noodles had a rich and flavorful taste without being too heavy, pork trotters were also very tasty and refreshing. We love it and it was a really good experience.
… moreBoya Zhang
Chin Xi’an Style in Jersey City is hands down one of the best spots in the area. The food is incredibly flavorful and tastes just like what you’d get in Xi’an — bold spices, perfectly chewy hand-pulled noodles, and rich, comforting broths. The Liang Pi and Biang Biang noodles are absolute must-orders.
What really stood out was the service. The staff are warm, attentive, and genuinely welcoming. Even during busy hours, they’re efficient and make you feel taken care of. Dishes come out quickly, fresh, and beautifully prepared.
If you’re craving authentic Northwestern Chinese cuisine with great service to match, this place never disappoints. Highly recommend!
… moreWhat really stood out was the service. The staff are warm, attentive, and genuinely welcoming. Even during busy hours, they’re efficient and make you feel taken care of. Dishes come out quickly, fresh, and beautifully prepared.
If you’re craving authentic Northwestern Chinese cuisine with great service to match, this place never disappoints. Highly recommend!
Louise Z.
Very authentic Xi’an Chinese food. As someone from the region, I’m glad that I can finally taste home food in Jersey City.
… moreJane
The environment and service were both very good. The roujiamo was the best dish — absolutely delicious. The noodle toppings were a bit too dry, and there wasn’t quite enough meat, so it didn’t feel as rich and juicy as it could be. The seasoning on the liangpi had a slight hint of bitterness.
… moreV S
Ah, Chin Xi’an….No frills. No mood lighting. No twelve-dollar craft mocktails with dehydrated citrus wheels. Just flour, fire, chili, and intent.
You walk in and it smells like heat …real heat. Not the polite kind. The kind that makes your nose run and your brain light up like it just got punched in the face by flavor.
Those hand-ripped noodles? They’re not dainty. They’re wide, uneven, muscular. You can see the human hands in them stretched, torn, slapped into boiling water. They arrive slick with chili oil that glows like molten copper. A fistful of minced garlic sits on top like a dare.
You mix it.
And then it happens.
The chili blooms. The oil carries smoke and spice. The vinegar cuts through. The noodles have chew not soft, not compliant but alive. You feel them. They fight back just enough to remind you that food is supposed to have texture, resistance, character.
The bowl with the tomato and egg? That’s comfort food that immigrated and refused to assimilate. Sweet tomato acidity tangled with soft scrambled egg, bright bok choy snapping at the edges, and that dark, sticky sauce pooling underneath like a secret. It’s chaotic in the best way. Rustic. Honest.
This isn’t some glossy “elevated regional Chinese small plates” situation. It’s food that feeds workers. Students. People who want flavor without apology. The kind of place where the staff moves fast, trays clatter, and nobody asks if you’re enjoying it because if you’re not, that’s on you.
In the background? A roujiamo China’s answer to the hamburger peeking out of its paper sleeve like it knows it doesn’t need validation. Bread, meat, spice. End of story.
Xi’an cuisine is about boldness. Chili heat, cumin perfume, garlic punch. Silk Road energy. You taste history moving through trade routes and dusty caravans but served on a black plastic tray under fluorescent lights.
And that’s the beauty of it.
Just heat.
Just chew.
Just soul in a bowl.
You leave a little sweaty. Slightly stained. Completely satisfied.
That’s how you know it’s good.
… moreYou walk in and it smells like heat …real heat. Not the polite kind. The kind that makes your nose run and your brain light up like it just got punched in the face by flavor.
Those hand-ripped noodles? They’re not dainty. They’re wide, uneven, muscular. You can see the human hands in them stretched, torn, slapped into boiling water. They arrive slick with chili oil that glows like molten copper. A fistful of minced garlic sits on top like a dare.
You mix it.
And then it happens.
The chili blooms. The oil carries smoke and spice. The vinegar cuts through. The noodles have chew not soft, not compliant but alive. You feel them. They fight back just enough to remind you that food is supposed to have texture, resistance, character.
The bowl with the tomato and egg? That’s comfort food that immigrated and refused to assimilate. Sweet tomato acidity tangled with soft scrambled egg, bright bok choy snapping at the edges, and that dark, sticky sauce pooling underneath like a secret. It’s chaotic in the best way. Rustic. Honest.
This isn’t some glossy “elevated regional Chinese small plates” situation. It’s food that feeds workers. Students. People who want flavor without apology. The kind of place where the staff moves fast, trays clatter, and nobody asks if you’re enjoying it because if you’re not, that’s on you.
In the background? A roujiamo China’s answer to the hamburger peeking out of its paper sleeve like it knows it doesn’t need validation. Bread, meat, spice. End of story.
Xi’an cuisine is about boldness. Chili heat, cumin perfume, garlic punch. Silk Road energy. You taste history moving through trade routes and dusty caravans but served on a black plastic tray under fluorescent lights.
And that’s the beauty of it.
Just heat.
Just chew.
Just soul in a bowl.
You leave a little sweaty. Slightly stained. Completely satisfied.
That’s how you know it’s good.