Thanks for the report! I’ve been waiting to hear about them since they changed their format last year. Their current menu lists a lot of Sichuan classics.
The cloudy crystal look makes me think those are mung bean liang fen. I’ve had a similar dish at other Sichuan restaurants and have the shirt stains to prove it Shaanxi wheat starch-based “liang pi” tends to be more ivory opaque. To add to the confusion, there’s a Shandong / Northeastern Chinese dish called “Liang Zhang Pi” (called “double skin” at a few places here) that uses mung bean noodles. That said, I’ve seen some proves say liang pi on their menus when they’ve served mung bean Liang fen, so what do I know!
Is that Chinese celery? I imagine that would taste really good with the chili oil sauce.