Went for lunch with a coworker, getting there shortly after 12.
Place was 80% full with a family, some grannies, and some office workers.
We ordered spicy beef noodle soup, chong qing small noodle, and beef/tripe combo.
Beef noodle soup:
Broth was well seasoned with chilis and Sichuan peppercorns, and beef stock. The burn was mostly from the Sichuan peppercorns which was nice as it made it easier to continue eating.
Noodles - a very large portion of noodles, thin, uniform, and unfortunately overcooked, for my tastes - too soft and without enough bite. Surprising given that my bowl came out just minutes after I ordered.
Beef - tender, not dry, not fatty, unexpected as a lot of beef noodle soup that I’ve had in the US tend to be dry&dense.
Coworker enjoyed his chong qing xiao mian, served with far less broth than mine but the same quantity of noodles. It seemed to be much spicier than mine based on coworker’s facial expressions, I didn’t not taste as I’m fending off a cold.
Lastly, the beef/tripe combo was decent though I’m not sure I could distinguish flavors too much given the numbing sensation from the soup. We ordered that because they weren’t serving either the sweet / our ribs or the basil chicken.
Chili oil/sauce is provided in very large bamboo containers on the table, lots of sesame, black bean, oil, hit the right notes for me but not super spicy - smoky, a bit sweet, savory, crunchy.
We saw other tables order scallion pancakes, steamed yu choy, pig intestine noodle soup, pigs foot noodle soup.
Service was a bit haphazard, two middle aged ladies taking and serving, one cook and one dishwasher. Definitely some confusion between front and back of house at some point.
Will be back to try other items on the menu, hope they get the noodle consistency down right, would also be better if they served smaller portions for a buck or two less.