NOTE TO BLOG VISITORS - I am not currently doing noodle restaurant visit reports, but focusing on diving more deeply into noodle research, so this blog will be updated less frequently. For the latest Asian noodle news, and features from external sources, follow
Wednesday, July 19, 2017
Not-So-Classic Guilin Rice Noodles At Chong Qing Xiao Mian
I headed out to Pot & Noodle for Round 2 (Vetting of the Sichuan Soba) but found them closed for some sort of maintenance (installation of the noodle machines, perhaps). A hand-written sign outside (in Chinese, but I knew what it said) directed me to sister restaurant Chong Qing Xiao Mian around the corner, where I was lucky to find a seat at the communal table at 6:30 in the evening.
CQXM doesn't have Sichuan Soba on the menu, so I opted for the Guilin Rice Noodle Soup. I hadn't had Guilen mifen since my last trip to Classic Guilin Rice Noodles in Oakland; in fact I hadn't even ventured out to my favorite Guilin mifen guan on my recent trip to Shanghai. There was also a mystery to be solved, too. The Wu-Du chain (see me last post) tends to cut and paste the picture menus between their stores, and the depiction of Guilin Rice Noodle Soup specifies that it is served with beef, peanuts and quail eggs. However, a fellow noodle maven had just tried the version at Pot & Noodle and reported it had pork and a tea egg instead of beef and quail eggs. What would I be getting?
With my noodles, I ordered a cucumber salad appetizer. The cucumber chunks in a slightly spicy "vinaigrette" coated with sesame seeds made for a less complex version of this dish than found at other Northern Chinese restaurants in town, but was very refreshing and one I will order again.
Where slurped: Chong Qing Xiao Mian, 915 Kearny St., San Francisco