Great Chongqing style homemade wheat and rice noodle soups, sliced marinated meat dishes, and wontons/dumplings in large portions. Lighter feeling than and a solid cut above competitors nearby and in SF.
We ordered: Pig ear (small version, excellent), wontons in red chili oil (also excellent, I prefer with a drop of vinegar), house special beef (wheat) noodle soup (also excellent), pickled cabbage rice noodle soup (stays boiling hot for a long time and also excellent).
About a year ago, ownership changed hands at Chongqing Noodle House in Alameda, and my son and I were disappointed that the new regime’s takes on the menu weren’t the same. A waitress who stayed over to help the new owner told me old chef was looking for a new space, and she said she would text me if/when he found one.
I haven’t received a text, but when I saw your review I wondered. And sure enough, the menu looks almost exactly the same as the old one at Chongqing Noodle House, including “Chengdu Special Dumpling,” which we have been missing (the other two dumpling options were the same also).
Can’t wait to go and see if it’s the same guy. If so, nearly a year of prayers have been answered.
Went over today, and yes, same guy, same taste! My personal go-tos are the (dry) Chongqing Style Spicy Noodles (about half eaten in the pic) and the Chengdu Special Dumpling.
Had the pig ears today, and yeah, awesome. I feel like a lot of the dishes are the same sauce or some close variation on it and I love it. I’m not experienced enough in this stuff to say what is different about it vs. other restaurants’ similar sauces, but there’s something.
The waiter said I should try the pork hearts. Next time!
Agreed re sauces. I noticed a difference between the wonton sauce, the pig ear sauce, and the mixed cuts/sliced meats sauce – definitely some similar/overlapping flavors, but each sauce seems at least a little different from each other.
