The Art of the Noodle

Qin's was founded by a chef from Xi'an — the ancient capital of China and birthplace of Chinese noodle culture. In Xi'an, noodles aren't fast food. They're a craft perfected over centuries, and that tradition lives in every bowl we serve.

We pull our noodles fresh every morning. Our bone broth starts at 5am. Our spice blends are mixed in-house from whole dried chiles, Sichuan peppercorns, and aromatics we source from Chinese grocery importers. Nothing comes out of a packet.

How We Cook

Every bowl at Qin's starts with a 12-hour broth — beef bones, ginger, star anise, and spring onions roasted and simmered until the stock turns rich and golden. The noodles are pulled to order, giving each bowl a uniquely chewy, satisfying texture you can't get from dried pasta.