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  • This was a happy nostalgic lunch for me, it brought me back to the early days of my northern Chinese grandmother's cooking. She would always have a pot on the stove braising meat and soup all day and jars of pickled veggies to make this flavorful lunch like today. Think of this as the northern China version of the viet pho, so think noodles, meat in a broth and simple veg. The Braised beef Bowl however has a more rich & complex flavor, steeped in the meaty clean broth with savory spices such as 5 spice, star anise, peppercorns, chili peppers to warm your bones after a cold wet day. It's a warm spice, like a smoked chipotle instead of a Thai bird chili, so when the menu shows the chili, yes it's spicy but not in a way to melt your mouth. If you like the heat ask for more spice, or use the table condiment, which you can buy in a small mason jar. Go for the thick noodle, it's got a nice chew like a bigger version of ramen but thinner than udon. It's a simple menu for a simple meal, add more meat if you are use to eating larger portions, the pickled daikon compliments the spice and cleans the palate. The lamb skewers are very close to the street meat in Beijing, dusted in spice and crunchy bits of fat. The atmosphere is simple with some raw wood furniture which is neat, but sitting on the stool to eat was harder than it looked! I'd go for the booth next time so I can hunch over my bowl without using any muscle effort. This place is like my chicken noodle soup for a wintery day. Gonna be back for more.
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