Northern Chinese Cuisine Dōng Běi Rén Jiā

Ordered their king prawn fried rice and Its just mediocre. Next day had tried their prawn dumplings and It was not bad.

Awesome food. We had the twice cooked pork, eggplant and Frenchbeans and dumplings. It’s super awesome. Need to come! Don’t expect first class service but you can sure expect first class taste! And portions! Sorry the photo is of almost finished food! Highly recommended.

It used to be my favorite place but after my last visit I will never go there again. First disappointment was when I ordered duck dine in and they brought it cold. Today I bought beef noodles,took it home and when I started eating I found a maggot.

Since my favourite Xinjiang noodle spot closed down back in Hurstville, I've embarked on the lookout for terrific hand-pulled noodles in Sydney. Northern Chinese Cuisine was next on the list once I noticed their etched wooden sign glittering through the construction tarp. Just opposite Mascot train station, you can stumble right into quaint family restaurant and be enveloped in Chinese culture and pride emanating from the hundreds of red lanterns. Of course, I had to get a taste of the stir-fried noodles with lamb showcasing the chef's mastery. The hand-pulled elasticity of the noodles pinpointed the right texture to gather as much sweet savoury sauce, though it was slightly too firm and hard to chew in the centre. But when exposed to the heat of the wok, the noodles are easy to slurp and delight in the delicious saltiness. The lamb is also cooked well with the gaminess removed and its appetising meatiness deepening the whole plate's flavour. We haven't reached the end of the noodles yet because the cold noodles had us licking our lips for more. Tossed and coated in a soothing nutty sauce, the Sichuan style chicken slices pepped up the dish with an exciting chilli spice and then toned down with the cool crunch of cucumber. A tasty roller coaster I would totally ride again and again till my stomach is about to give out. Outside of the realm of noodles, I was curious about their Chinese beef pie and how their dough turned out there. Wrapped in a tight spiral of starchy dough, the thin layer of pinkish beef mince lacked seasoning and was underwhelming for a typically bursting beef pie. I was enjoying the grilled top of the dough more than the bland filling itself, which is not ideal. Let's get back to the noodles where we were taken by surprise the Korean cold noodles, the underdog we had little expectations for. Authentic or not, the bowl was majorly comforting with a bountiful variety of toppings that layer on the tastiness. The buckwheat noodles gracefully slip into the mouth with a gush of luscious soup, intercepted by the popping juices of the tomatoes or a sour zap from the kimchi and apple slices. Even the lean cuts of beef are succulent, substantiating the wholesomeness of the meal. While there are a few misses on the vast menu like the fried rice, I'll be coming back for one reason only and it's the awesome noodle dishes.

Live more than an hour away from this restaurant, but on several occasions, my family and I have driven to this restaurant to enjoy their food and cosy, authentic-Chinese kitchen atmosphere. You can tell from the scents and the taste, that the dishes are all made there. My mother, being Northern Chinese, found the food deeply nostalgic of her hometown, and calls the place the best she has tried in Australia. I suggest booking a table in advance, as it can be crowded at times. Staff are attentive and well-trained in their job, and also quite friendly.