My mixian noodles (as rice noodles are known in Yunnan) arrived in a heavy stoneware bowl (a nice touch) and was the size of a "large" order in the two-tier scheme popular in Vietnamese restaurants. The slices of lamb shared space atop the noodles with cabbage, cilantro and some other unidentifiable greens, shredded carrots, and a few boiled peanuts, a characteristic Yunnan mixian apparently shares with its cousin Guilin mifen. The soup-to-noodles ratio seemed higher than I am used to; when I had finished eating most of the solids, the bowl appeared nearly as full as when I started. I don't know it this is typical of how Yunnan mi xian is served, but given the overall size of my order I didn't feel slighted. The lamb slices were tender, and the portion adequate if not overly generous.
|Kimchi served to spice up my soup|
I'll definitely return to explore more rice noodle soup options on the menu. To tell the truth, once the lamb (always my first choice) grabbed me, I didn't even think to check to see if "Cross the Bridge" noodles were offered.
Where slurped: 21 Taste House, 1109 Ocean Ave. at Lee St., San Francisco