Spicy Village

Name: Spicy Village
Address: 68 Forsyth St, Ste B, New York, NY, 10002, US
Telephone: 212-625-8299
Price range: $

Henan$

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Mon-Sat 10:30am-10pm, Sun closed

68 Forsyth St, Ste B, New York, NY 10002
212-625-8299
Last verified: August 2026
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Bowl of hand-ripped noodles with braised meat at Spicy Village

Appetizers

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Edamame$3.00
- Vegetarian
Cucumber$4.50
- Vegetarian
Cold Homemade Seaweed$3.00
- Vegetarian
Dry Bean Curd$4.25
- Vegetarian
Vegetarian "chicken"
Triple Salad$4.50
Fried Peanut$3.00
- Vegetarian
Spicy Scallion Sauce Dumpling$6.00
- Spicy
Soup Dumpling$6.00
Homemade Steamed Dumpling$5.00
Steamed Vegetable Dumpling$5.00
- Vegetarian
Pancake with Pork$2.75
Pancake with Beef$3.00
Pancake with Egg$1.75
- Vegetarian
Pancake$1.00
- Vegetarian

Hui Mei Noodles

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Hui Mei with Spicy Brisket Sauce$6.25
- Spicy
Broad homemade wheat noodles topped with tender beef brisket in a spicy, savory sauce
Spicy Vegetable Hui Mei$5.75
- Spicy
- Vegetarian
Broad homemade wheat noodles served with a spicy vegetable topping
Spicy Chicken Huimei$5.50
Spicy Lamb Huimei$6.25
Spicy Lamb Omasa Huimei$6.00
Egg & Tomato Huimei$5.00
- Vegetarian
Black Bean Sauce Huimei$5.00
- Vegetarian
Spicy Ox Tail Huimei$6.50
- Spicy
Spice Scallion Red Oil Huimei$5.00
- Spicy
Vegetable Chicken Huimei$5.50
Plain Huimei$1.25
- Vegetarian

Hand-Pulled Wide Noodle Soups

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Lamb Hui Mei Soup$5.00+
Rich, nearly opaque slow-cooked lamb broth with broad wheat noodles; broth sweetened with jujubes
Lamb Innards Hui Mei$5.00+
Beef Broth Noodle Soup$5.00+
Slow-cooked beef broth with broad wheat noodles
Ox Tail Hui Mei$5.50+
Pork Chop Hui Mei$4.75+
Seafood Hui Mei$5.50+
Shrimp, crabmeat, scallop, mussel
Spicy Chicken Soup Hui Mei$5.50+
- Spicy
Clam Hui Mei$5.00
Fish Ball Hui Mei$5.00
Vegetable Hui Mei$4.50
- Vegetarian

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Hand-pulled noodles: Noodles stretched by hand from a single rope of dough (la mian) or shaved straight into boiling water from a block (knife-cut, dao xiao mian). Chewy and irregular, they are the base of northwestern dishes like beef noodle soup, cumin lamb noodles and Xi'an's wide biang biang noodles. On this menu as: Hand-Pulled Wide Noodle Soups.
Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Soup Dumpling.
Bok choy: A mild, crunchy-stemmed Chinese cabbage. Baby and Shanghai bok choy are cooked whole or halved: stir-fried with garlic, blanched under mushrooms, or tucked into noodle soups. On this menu as: Garlic Chinese Baby Bok Choy.
Sesame chicken: Crispy fried chicken in a sweet soy-and-honey glaze, showered with toasted sesame seeds. A close cousin of General Tso's without the chili heat, and the reliable choice for a table with kids. On this menu as: Sesame Chicken.
Black bean sauce: Salted, fermented soybeans (douchi), mashed with garlic and ginger into a pungent, savory sauce. Classic with clams, spare ribs, bitter melon and beef with peppers. On this menu as: Black Bean Sauce Huimei.
Chili oil / chili crisp: Oil infused with toasted chili flakes and often star anise, cinnamon and Sichuan peppercorn. Chili crisp keeps the crunchy fried flakes and garlic in the jar. It dresses cold noodles, wontons and dumplings, and sits on most Sichuan tables. On this menu as: Spice Scallion Red Oil Huimei.

Spicy Village

Menu

Signature Dishes

Appetizers

Hui Mei Noodles

Hand-Pulled Wide Noodle Soups

Soups

Chef Special

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