Twelve seats, one wok, a broth that starts at 6am. Come for the dan dan, stay because the guy at the next stool told you to try the pork wontons.
Wei Chen grew up above her family's noodle shop in Zigong, Sichuan, and spent eleven years cooking in other people's kitchens in the Bay before opening her own on Telegraph in 2019. The noodles are pulled by hand each morning. The chili oil is made in small batches with three kinds of dried chili, and the recipe is not written down anywhere.
There are twelve seats and no reservations. Most nights there's a line at 6:30 and none at 8. Pickup orders go out the side door.
Kitchen closes 20 minutes before. Closed Lunar New Year week; we post the dates on Instagram in January.