I had the Guilin rice noodle soup for lunch. It came with a tea egg, really tender long chunks of brisket, peanuts, pickled long beans and carrot and some greens. I doctored it with the black bean chili oil condiment on the table, same as at chongqing xiao mian. It was a reasonably tasty (and massive) lunch, but I much preferred the version I had at the Oakland specialist. Might be time to head back across the bay for that.
Also had the spicy tendon cold appetizer, something I could eat every day. This place is huge, in case it’s too crowded at chongqing xiao mian. The noodle and appetizers are nearly identical on both menus. I’m curious about the Sichuan soba.
