Slideshow: Looking For the Best Hand-Pulled Noodles in Chinatown, NYC

Tasty Hand-Pulled
Tasty Hand-Pulled
Toppings at Tasty Hand-Pulled are nicely prepared: tender meats and tendons, runny fried eggs, and fresh-tasting seafood.
Sheng Wang ($5.50)
Sheng Wang ($5.50)
The thin noodles at Sheng Wang. Chewy and bouncy.
Sheng Wang
Sheng Wang
Pork stomach at Sheng Wang was a bit mealy, the mark of an overcooked organ.
Sheng Wang ($3)
Sheng Wang ($3)
Sheng Wang's wen zhou style wontons had an all-meat filling of finely ground pork. If you're used to northern-style dumplings, this filling by contrast is extremely sweet and soy-sauce-flavored.
Sheng Wang ($3)
Sheng Wang ($3)
Dumplings at Sheng Wang are juicy and porky, the grind a little too gristly but not offensively so.
Sheng Wang
Sheng Wang
A close-up of the ribbons of knife-cut noodles.
Sheng Wang
Sheng Wang
And here's a shot of the interior of the potato ball.
Lam Zhou ($3.25)
Lam Zhou ($3.25)
Pan-fried dumplings from Lam Zhou were pleasantly fatty and juicy.
Super Taste ($3.75-6)
Super Taste ($3.75-6)
Across the street from Sheng Wang, Super Taste cooks their noodles al dente. The eel topping we ordered was perfectly cooked: a little charred on top, with tender flesh. Unfortunately, their house broth tasted soap-y: either from an unrinsed bowl or soup ladle. Whatever the reason, the soapy broth was so off-putting that we were unable to finish our meal.