I went there last week for lunch to get the Xifu biangbiang mian that @souperman recommended. I’ve eaten wide noodles at several places, including TCW before they closed, but this was my first time eating super-wide biang biang noodles, which were as wide as lasagna noodles. Starchy goodness that worked really well with the egg and tomato sauce in terms of texture and flavor. And damn, those were some tasty rectangular cuboids of pork belly. The noodles stuck together a lot and seemed overcooked-- do they typically have less structure than a standard wide hand ripped noodle?
Cumin lamb burgers are as good as any in the Bay Area, and a great way of trying cumin lamb without having to commit to a full entree.
The cold lotus appetizer used to be in a chile sauce, and is now in a light sour and sweet dressing. I suppose the new version would help calm down an intense group of other dishes, but it’s threadbare and I liked the mixture of flavors in the older version better.
