Its the week of Yunnan for me. And this day its eating at the newly opened 575 Yunnan Eatery.
I forgot how expensive their cross the bridge noodle was until I showed up at the restaurant. At $20 (chicken), they simply have to deliver. They also have a wagyu version at $26 and a lobster tail version at $35. I call that the Bay Area hipsterized versions since Yunnan is not the land of wagyu and lobsters.
You can see all the components of the noodle below. The chicken is a Cantonese empress chicken, skin on. For the rest, clockwise from top left- peanuts and cashews, green scallions, bean sprouts, cooked egg slices, quail egg, chives, tomatoes and wood ears. Tomatoes are foreign to this noodle dish. They all go into a gigantic bowl with a broth that is made from chicken, duck and pork bones.
The range chicken is of great quality, and the milky broth is tasty, but not hot enough. After adding in all the cold ingredients, the broth is merely lukewarm. The whole bowl is incoherent- the total is somehow less than the sum of its parts. Its a decent bowl of noodle soup, but it feels more like a bowl of noodle soup with ingredients cobbled together after rummaging through my fridge late at night. With the two Cantonese-speaking servers speaking Cantonese to a gentleman that looks like the chef, I wonder if that’s the reason why.
This bowl of noodle is the most expensive bowl/ plate of noodle I’ve ever eaten without abalone, lobster, etc. in it. Now suddenly the ramen at Ramen Shop in Oakland doesn’t look so expensive any more.