My diet regimen finally ran aground, due to a failure of due diligence, so I decided "To heck with it, I'm going back to full noodle throttle." This decision arose out of a fit of blind envy: my TV teased me mercilessly with flickering images of Anthony Bourdain (whom I cannot abide) and his bro Eric Ripert downing all manner of great-looking noodles and other fare in Sichuan and Chongqing, and I cracked. Why should those guys have all the fun?
|Chonqing xiao mian in Chongqing|
Chongqing Xiao Mian was packed on a Sunday afternoon at 3:00, with all the tables occupied except for the central communal table, where I gladly took a seat. I pretended to study the menu, but I was already aware of the restaurant's portion sizes and passed on appetizers, ordering omly a bowl of wan za mian, listed on the menu in English as "noodles with peas and meat sauce," and a pot of hot tea.
When my bowl arrived, piping hot and fragrant, I was not disapponted. It was what I would call semi-dry, heavily sauced, but not really a soup. The Mount Emei of noodles sat in an honestly spicy broth, redolent of Sichuan peppercorns and chili oil. There was a generous amount of yellow peas and ground pork on top. The yellow peas had a slightly crunchy texture, and the ground pork was at once sour and salty; additional garnish was provided by green onion tops and a couple of slivers of Shanghai bok choy. I'm not sure if the broth was less spicy than the straight Chongqing xiao mian noodle dish from my first visit, or the additional flavors of the marinated ground pork and the blandness of the yellow peas attenuated it more than the noodles alone would have. In any event, the overall effect was more pleasing and multi-dimensional than the naked CQXM of my first visit, and I would choose it again over that version.
Where slurped: Chonqing Xiao Mian, 915 Kearny St., San Francisco