There’s a new menu, and a younger guy is now the chef (owner?). According to the liquor license, the ownership changed at the end of 2015. Has anyone else been recently?
It’s not on menu, but I learned that they now make buckwheat noodles in house and they can be added to any of the soup noodle dishes. I got them in the spicy beef noodle soup, which had lovely cubes of tendon and cubes of a stringy cut of beef (brisket?). The chef confirmed for me that the noodles were extruded, which is how they achieved long lengths and a thick round shape, like thick spaghetti. The noodles have a strong nutty flavor and a crumbly texture, which suggests to me that these were 100% buckwheat, and not mixed with wheat flour. By themselves, I didn’t care for the texture of the noodles, but glass noodles at the bottom of the bowl added a thin, slippery, and flexible counterpart that made them enjoyable. The chef said the different noodle types help promote healthiness, and I’ll infer there’s a lesson about yin and yang in the bowl too.
If anyone has tried the buckwheat round noodles at Xiang Xiang in Sunnyvale, I’d appreciate a comparison.
Some other noodle items caught my attention, and not realizing the ownership change, I didn’t think to ask whether they changed from excellent machine made wheat noodles to handpulled. But I did learn that they make chao ge da, stir-fried dough cubes made from wheat flour and cornmeal (these are elsewhere called ‘flour balls’. They also have ge da tang, free form noodles created by tossing tiny pieces of a dough directly into soup, kind of like how eggs firm up in egg drop soup or spaetzle (see also noodle primer).
There are a few weekend only items, including Jian Bing guo zi (see also Jian Bing discussion)