12/02/2025
New Winter Menu: Yibin Ran Mian
A few weeks ago, we sat in a nondescript apartment courtyard, in Chengdu, the capital of Sichuan Province. Tables were scattered across the courtyard, all them full, and each one covered in tangles of noodles and chili oil. Chef Yang Bo Ying proudly walked between the diners, in his approximated courtyard restaurant, dropping bowls of go hun mian (steal your soul noodles) or his dense, chewy tian shui mian that one must order a day in advance. We ate 8 bowls of Yang Bo Ying’s noodles for lunch (and returned the next day, for more). They’re just that good.
This former hotel banquet chef has perfected the classic noodles of Sichuan at his restaurant, and created a few new ones of his own, by adapting classic Chengdu dishes (like twice-cooked pork) into a bowl of slippery, slupy goodness. We loved all of his dishes but chose to first work on one: Yibin Ran Mian, the ‘burning noodles’ of Yibin (a city 3 hours to the south).
The thing that struck us most about Yang Bo Ying’s noodles was the fragrant, nutty essence of his chili oil. We’ve been working on that, toasting different chilies to reach that place where heat and flavor meet, and we’re ready to serve them. Our noodles are made with beautiful ground beef from ST Bar ranch, pickled mustard greens (yibin yacai) from the city of Yibin (which we were able to source), peanuts which we fry in-house, wok-toasted sesame seeds, and the white parts of the spring onion.
Our new winter menu drops tomorrow, with plenty of other new dishes to try. But we’d like to say thanks to Yang Bo Ying, and our guides, and , for all the inspiration.
Come try those noodles, and lots more, this week!
