These noodles look amazing, and they actually look a lot like the Biang Biang Noodles with Pepper Oil that I love so much at Xi An Tasty - thick & wide noodles, sliced green onion, fistful of red chilis, landlines of garlic, sharp salty/vinegary sauce on the bottom. A great dish, and I wonder if there’s some connection or if it’s actually just a different name for the same thing?
I think it’s a new addition. On one of the visits early on, I invited a friend who was a Chinese speaker with us, and they spoke with the owner who was recommending the menu. There was no mention of any additions.
So I think as they got settled in, these are new menu options (which is cool!).
i was more than a little apprehensive as when i entered, the first thing i saw was a patron fanning his open mouth, then draining his cup and then the cup belonging to someone else at the table. so i went back to the car and got a towel as my capsaicin response looks more like a histamine response.
we also tried the pig ears & cucumbers.
pig ears are pig ears.
i’m used to smashed cucumbers with garlic/sesame oil/et al. these were more remiscent of japanese sunomono but more tart and less sweet,and something else in the flavor profile i didn’t stop to analyze more closely.
Thanks for the report back. The Youpo Noodles are made in-house, not sure if it’s the chef, or another person back there.
Yah, we didn’t like the Chongqing Noodles (1) as much as their Dan Dan Noodles. Give that a try next time, and the Cold Steamed Chicken with Hot Sauce (Mouth Water Chicken).
The youpo noodles are what spawned us to drive out here for lunch. After having those just once, it’s been a must-order for us.
The chicken dish that is either mouth-watering or is of saliva is another must-order. My wife says that the name of the dish is “mouth-watering,” and that to call it “saliva chicken” is disgusting. I told her she needs to take it up with droolers.
my tolerance for capaiscin is limited. the first time i went to chengdu taste i had to go back to the car and wrap a towel around my head because i was perspiring so profusely. i think nosh was there to see that.
I hear you. My wife used to be a “fire breather.” She’s Chinese from Malaysia, which should make her comfortable with spicy heat levels up to Thai, Indian or Sri Lankan levels.
She was. She still loves spicy food but her heat tolerance has diminished. It could be her hormones (she’s heading into the pre-menopause years). It could be she’s “out of practice” as well.
Going from spicy dishes with spicy condiments to a spicy dish once in a while was a big change at first. Now when she eats an array of spicy dishes (four of five dishes at Best Noodle were chile-intensive), her face is flush and covered in sweat. I always rib her, saying how ashamed her parents would be of her lack of heat tolerance, and that she’s “turning Japanese.”
I was howling about this, so I read it to my partner.
Mrs CiaoBob said "Well now we know that Mrs bulavinaka doesn’t read that nutty site you are always on. And IF YOU EVER WROTE ANYTHING OF THAT SORT ABOUT ANY YEARS I AM IN – OR HEADING INTO – YOU WILL BE VERY, VERY SORRY, MR!"
I think it’s a fact of life. She hasn’t been shy about it. And she’s been a real trooper dealing with the changes.
Pointe Reyes/Tomales Bay in the summer can be relatively frigid (to Angelenos) from sunset to sun up. We were driving along the bay heading into town for breakfast just after the sun started to rise. It must have been around 50 degrees out - and the car windows were down and the a/c was going. I knew what was going on and really couldn’t’ complain. The kids and I did ribbed her about it and still do. It’s all in fun. But women have a tough row to hoe - we guys have it relatively easy - really easy.
Tried to order the cumin lamb youpo at Best Noodle House tonight, but the young server had no idea what I was talking about even though I tried showing him @ipsedixit 's i post above.
I was, however, able to get the youpo ordered with some minced pork, but only after showing @blimpbinge 's photo.
Ipse, could you help us out with a little more info RE this cumin lamb-youpo dish? Maybe some Chinese to pull up on my phone and point to? Thanks!
