By Adebayo Ebele ( Foodie Businessman Traveller & food writer?) Guest Post
I came to Beijing for business, but I left with something more—a taste memory that will stay with me for a long time. As a Nigerian man who has tasted suya in Sokoto and pepper soup in Port Harcourt, I didn’t expect one bowl of Chinese noodles—men mian—to catch me like this. But life na so, e dey surprise person.
Let me tell you the story.
The Beginning: Business, Jet Lag & Hunger
I landed in Beijing on a chilly Monday morning in March 2025. My hotel was in the Haidian District, not far from Zhongguancun—the so-called Silicon Valley of China. I had some meetings lined up with tech guys, but before that, I needed food wey go calm my belly.
Room service no get wetin I want. I wanted something fresh, hot, and local. So, I took a stroll down a quiet side street next to my hotel. That’s when the smell hit me—spicy, smoky, rich. It was coming from a small food cart, run by an older woman with kind eyes and hands that moved with years of practice.
The Discovery: One Bowl, Plenty Joy
I pointed to the bubbling pot and asked, “What’s this?”
She smiled and said, “Men mian.”
I no sabi the name, but I nodded. She poured me a steaming bowl of thick, hand-cut noodles swimming in a deep brown broth, topped with shredded pork, chili oil, green onions, and a kind of pickled vegetable I’d never tasted before.
First bite—kai! I shout small. The flavor was bold, spicy, salty, and deep. The noodles were chewy, full of character. The pork was tender and rich. I finished the bowl and almost licked it clean.
That’s how I met men mian, and fell in love with a Beijing street dish.
Making a New Friend
The next evening, I returned to that same corner. This time, a young man was there, waiting for his order. He noticed my awkward Mandarin and asked, in decent English, “You like this noodle?”
“Love am die!” I replied, laughing.
That’s how I met Liang, a local software engineer who lived nearby. We hit it off, talking about food, tech, and the little differences between Lagos and Beijing. When I told him I wanted to learn how to make men mian, he laughed and said, “Easy! My mum can teach you.”
True to his word, the next day, Liang invited me to his family home. His mum, a warm lady in her fifties, welcomed me like I was her son. She showed me how to make simple men mian, the home-cooked version.
Now, I’ll show you too.
Tunde’s Men Mian Recipe (Beijing-Style)
For 2 hungry people – or 3 with small belle
Ingredients:
For the noodles (or use store-bought hand-pulled noodles):
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup water (adjust as needed)
For the broth:
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 thumb-size ginger, minced
- 1/2 cup finely chopped onion
- 150g pork (or beef), sliced thin
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp Chinese cooking wine (optional)
- 1/2 tsp sugar
- 4 cups chicken or beef stock (or water + bouillon)
- Salt to taste
- Chili oil (optional, but highly recommended)
Toppings (optional but tasty):
- Chopped green onions
- Pickled mustard greens (or kimchi substitute)
- Crushed peanuts
- Fresh cilantro
- Boiled egg halves
Step-by-Step:
1. Make the Dough (Skip if using packaged noodles):
- In a bowl, mix flour and salt.
- Slowly add water while kneading.
- Knead till smooth, about 10 minutes. Let rest 30 minutes.
- Roll into long ropes, cut into noodle strands.
- Stretch each strand and slap it a few times (Liang’s mum did this like a pro). Dust with flour and set aside.
2. Cook the Meat & Broth:
- Heat oil in a pot. Add sesame oil for that toasty Chinese aroma.
- Fry garlic, ginger, and onions till fragrant.
- Add pork slices and stir-fry until browned.
- Add soy sauces, wine, sugar, and stir well.
- Pour in the stock and bring to a boil.
- Simmer for 10–15 minutes until the broth is rich and the meat is tender.
- Taste and adjust salt. Add chili oil if you like heat (me I add plenty o!).
3. Boil the Noodles:
- In another pot, boil water.
- Drop in the noodles and cook for 2–4 minutes until chewy but not soft.
- Drain and rinse briefly in cold water.
4. Assemble the Bowl:
- Put noodles in bowl.
- Ladle hot broth and pork over.
- Top with chopped green onion, pickles, and other extras.
- Drizzle extra chili oil or sesame oil on top.
5. Enjoy Immediately!
Final Thoughts: One Bowl, Many Lessons
That short trip to Beijing taught me plenty. Not just about tech and business, but about food, friendship, and the power of simple things. Men mian is more than a dish—it’s comfort, culture, and community in one hot bowl.
Now, back home in Lagos, I’ve made it for my family. Dem say, “Na China food be this?” I say, “Yes o—but na your brother Tunde cook am.”
So if you ever find yourself on a Beijing street corner, cold and hungry, and you smell something delicious from a pot—follow your nose. You might just find your own love story in a bowl of men mian.
