A family-run restaurant in Sheepshead Bay is serving up a taste of tradition...that's one of a kind.  

Lagman House in Sheepshead Bay is the only Dungan restaurant in New York.

From hand-pulled noodles to egg-dipped meatballs, Lagman House is dishing out the traditional flavors of the Dungan people. 

"It's like you're Chinese, but at the same time you're Muslim, but at the same time you also have some Russian background," says Aliakbar Azimov, manager of Lagman House.

They're a group of Chinese Muslims that fled China in the late 1800s and settled in neighboring countries.

The family run eatery is powered by mom's cooking.

"She learned how to make great food when she started pulling noodles when she was 12," says Azimov.

It's a -six-hour process that starts with a basic dough, made from salt, flour and water, rolled then coiled and left to sit. It requires a lot of effort, time and craftsmanship.

Once the noodles are boiled, you can order them seven different ways, from soup to the classic lamian served with fried beef and onion.

"The ingredients are simple, but when you taste it, it's very rich in flavor, it's savory," says Azimov.

A tasty learning experience for customers far and wide.