Good question. I wish I’d done some research before going there, but I was planning to go to Din Ding (which is closed on Wednesdays)
It’s not numbing. The sour/spicy mix is dominant. The pickled mustard tasted like zha cai. The pickled cabbage was assertive, possibly made in house or a tweak I’m not familiar with. The rice noodles are similar to those used in bun bo hue (or IIRC Guilin noodles) but not so in Sichuan or Taiwanese soups as far as I know.
According to an SCMP article ( I don’t know why they mention Guilin in an otherwise Guizhou article, unless the mean the noodle type)
“ The must-try dish at their restaurant is Guizhou chilli oil beef rice noodle. “We are the first in Hong Kong to make the authentic Guilin-style beef noodle,” says Guo.
The stock – the soul of the dish – takes almost 12 hours, simmering a mixture of beef, pork and chicken bones. Chilli oil spices up the umami-rich liquid. Two varieties of chilli peppers are used to get the desired result – one from Zunyi (a city in Guizhou) and the other from Huaxi district in Guiyang city.”
Yang’s owner said their chili oil is made from Chinese chilis, but she doesn’t have a source for Guizhou chilis. I should have asked about the broth!
