Cheng’s Xi’an Traditional Foods is a modest, family-run restaurant tucked away on a side street in Burwood, offering a variety of Xi’an dishes.

Xi’an Liang-Pi Cold Noodles ($9.80)

The noodles had a springy texture and were seasoned with a tangy, moderately spicy, savoury sauce with a distinct garlicky presence. They were paired with crunchy slivers of cucumber and bean sprouts, as well as tofu. Although served at room temperature rather than chilled, this worked well on a winter’s day. The combination of the sauce and the noodle texture created an invigorating pairing of flavours and textures, making it a satisfying snack.

Roast Beef Spinach Noodles ($19.80)

The spinach noodles were tender yet springy with a mild green flavour that supported rather than dominated the dish. The beef pieces were exceptionally tender, retaining just enough bite to provide texture while offering a rich, beefy flavour. The cubed vegetables—celery, carrot, and potato—were cooked to fork-tenderness while retaining a slight bite, contributing both sweetness and variety of texture. The chilli oil was aromatic and flavourful without being excessively spicy, and since it was layered at the bottom of the bowl, the heat could be adjusted when served in accompanying bowls for sharing.

Roast Beef with Noodles ($17.80)

The knife-cut noodles in this dish were thicker than the spinach version but shared the same springy quality. The toppings and flavours were identical to the spinach noodles, offering a comparable richness and balance. While the spinach noodles were marginally preferred, either option would be ordered again without hesitation.

Cold Noodles with Special Braised Beef & Tomato ($17.80)

Although ordered under the impression it would be a dry noodle dish, this was instead a hot noodle dish served in broth. The noodles, while using the same variety as the cold version, lost their bouncy texture after being soaked. The tomato-based broth was notably spicy, and the beef cubes were tougher than the roast beef found in the dry dishes. A mix of vegetables, fungus, and various forms of tofu—fresh, dried, and fried—added interest in both flavour and texture. Nevertheless, the wet noodle options were less appealing, especially as dry noodles are more characteristic of Xi’an cuisine, and would not be ordered again.

Special Pan Fried Pork Dumplings ($16.80, 15 pieces)

The dumplings featured a delightful lacy base that offered a satisfying crispness, contrasting with the rather thick potsticker skin. While thinner skins are usually preferred, the generous pork and chive filling created a well-balanced ratio of filling to wrapper that did not feel overly doughy. This was a standout dish that would be eagerly reordered. The special chilli oil, as in other dishes, was aromatic and flavourful, offering heat without overwhelming fieriness.

Prawn & Pork Fried Dumplings ($14.80, 12 pieces)

These dumplings were filled generously with pork, although they contained dried shrimp rather than fresh prawn. The skins were somewhat thicker than preferred, yet the ample filling and crispy lacy edges were enjoyable. They did not appear to be the restaurant’s signature dumplings, which likely feature thinner skins, making a return visit worthwhile to explore those options.

Overall, the meal offered well-executed, flavourful dishes with satisfying textures, making Cheng’s Xi’an Traditional Foods a worthwhile spot for a casual and hearty meal.