Mr Liu Noodle House

The pickled pepper wonton soup, we both agreed that it's the best soup we've ever had. I would eat it everyday if I could. The most gorgeous broth, high quality beef and handmade wontons. The flavor and the spice are amazing, this soup is made with love.

Knowing a lot about food can sometimes backfires me. I almost missed this one because of my prejudice. As soon as they've taken over the baby café, I flipped through the pictures and was thinking this must be another meh noodle house and turned out, it has a lot more depth to that. Most of the American nowadays are exposed to Szechuan ChengDu style dishes. If you care enough and check out the map, about 200 miles away there's a well-known city for its complex spicy food and hotpot call ChongQing (重庆). The spicy beef shrank, and tripe is a great example of the difference (a must try too). I personally think Chongqing style is saltier and uses more numbing agent flower peppers. This also reflects on the ZhaJiang noodle. Be careful with it because it was too spicy. It makes everything tastes bitter to me (usually a good sight that it's too spicy for me). The cucumber appetizer is also quite good with caramel sauce. The wonton is standard. Mid-way of the meal, I had a conversation with the lady owner. She's from Szechuan and the husband, chef of the house, is from Chongqing. It's definitely a new gem in the area and I highly recommend it. After that, if you are into spicy food, just 1 block away is the legendary Spices 3 (the first Szechuan style restaurant opened in Richmond district in SF back in 2004ish). I always use Spices 3 as a benchmark for Szechuan food and finally Mr Liu has broken that cycle and become an unique place on its own. Highly recommended and they seriously need to up their game with passing flyers in Chinatown and close by.

Well, dang. If that wasn't some of the best wonton soup I've ever had. I had the spicy one and I hit a pepper flake on the first bite and coughed a little but oh, that broth was spectacular. I assume everything was house-made because everything tasted fresh. My friend and I got there right before a group of about 20 people flooded the place. That whole group filled up most of seating so of course we tried to order first. The soups we ordered came out quickly but the green beans we ordered came out after we finished. It was that group that slowed down the service because everything was getting fired at the same time. I will definitely go again. Possibly next week. Enjoy!

Honestly I can't say anything bad about my experience so I must give it a 5. The inside is very nice and clean (outside is a little dingy but don't let that stop you) and the service was quick and easy. I reallllly liked the north of the beef soup, and the level of spice was the perfect amount for me where it's hot, but not so hot that I'm not enjoying my meal anymore. Lots of super tender beef chunks, fell apart as I stirred omg.

===TL;DR===- Original beef rice noodle soup in clay pot - Special original been noodle soup - Sliced pork heart in chili oil ===TMI===Narrow place but many seatings. I really enjoyed the clay pot over their original. The clay pot really kept the meal piping hot throughout - if you don't enjoy super hot meals, suggest you get their regular bowl of noodles. Both were very similar. I feel like main difference was the original had thicker noodles whereas the clay pot had thinner ones (also what I preferred). Their beef's were really tender so that's always a plus. Their soup was on the oily side and flavor was ok. Suggest to use their house hot sauce for an extra kick. For the innards fans, pork heart was great. I'm sure it was made the same way as sliced beef in chili sauce except swapping out the protein. Overall, good quick meal if you're around the area but didn't impress me.

The hand made noodles were everything! We also had the green beans and soups. Everything was delicious. Will definitely be back.

Solid noodle soup in Chinatown. I thought the interior was decorated very cleanly and was modern. I appreciated that tea was offered to us. It was not busy at all and the staff were very attentive. I'll definitely be back if I'm in the area! I enjoyed the clean tasting soup.

That was a satisfying meal.We enjoyed a late lunch at Mr. Liu noodle house.Service was quick and pleasant. I got the original beef noodle, extra spicy. The broth is a mild beef flavor with a good fresh cracked pepper on it. The noodles had great texture and chew. Beef was flavorful and tender. Surprisingly the green beans were my least favorite of the meal. They were kinda tough and didn't have much flavor. A lot of other places have garlic/seasoning they put on them to crank them up a notch. Plain is how I would describe them. We added the chili oil on the table to them to help eat more of them. The chili oil is tasty. The star of the meal was the wonton in that delicious chili oil. I love dumpling hours and this wonton was better than anything I've had at dumpling hours. Good combination of Sichuan pepper and fresh cracked pepper to give you a contrasting taste but still pepper. Texture on it was great, same with the filling. Loved them. I didn't find anything at all "spicy" so if you are on the hunt for "spicy" I don't know if this place is gonna fill the bill. Great experience. Will be back. Especially for those who wontons.

Mr. Liu Noodle House opened in Baby Cafe's space. Decor is similar. Seating changed-no middle row. Chinese name is "Chong Qing Xiao Mien" = C.Q. Little Noodle. Offerings: handmade dumplings, appetizers, extras, handmade noodle soup. Rice noodle in Clay pot. 1/2 of eats are not spicy. Few are labeled "Chong Qing". Some are Chengdu, Sichuan. Read entrees carefully. Spice levels: mild, medium, spicy.Got laminated menus. Has customizable spice levels posted. Online menu doesn't. Ordered in mando after a few questions. Both servers seem to understand English. Readily spoke mando when i did. Foods came out in 5-7 Eats: Pickled Pepper Beef Noodle Soup (15.99) md.-had bok choy, a few pieces tender sliced beef, cilantro in a reddish broth with subtle beef taste & medium strong mala chiliness.-small round noodles were confirmed to be freshly made at an offsite location per Mr. Liu's specs. Perfecto texture. Almost melt in mouth. Definitely al dente. Noodles & mala da best!--everything yummy. Beef portion small.Sliced Beef Shank & Tripe in Chili Sauce (sm. 8.99)-mostly cilantro & veggie stems drenched with chili oil, water with a few pieces of chewy beef & 1or 2 tripe. Mala taste intense at times. --tastes great but not worthy.Comped small dish of daikon (to cut hotness of mala). Didn't drink much water. Hotness just in mouth. Mala causes numbing sensation not burning like Sichuan chili oils. 4.5,stars: fab authentic eats. Not enough proteins, thus 4 stars. Not worthy of 5.Note: bathroom sign reminds patrons to put paper in trash can, not toilet.

New noodle spot in Oakland Chinatown! Food is solid but I did find it a bit pricy.My friend and I came by for lunch on Wednesday around noon and we were the only ones there for a while.The menu is very straightforward, with one page of appetizers/dumplings and one page of noodles.We shared #16 wonton with spicy chili oil for $14.99 and asked for less chili oil, since I can't handle my space very well. For my entree, I got the #6 beef noodles in clear broth ($14.99) with no green onion and cilantro.They gave us some complimentary pickled radish to start. This was good by itself or with the noodles. The wontons were delicious and the chili oil added a really good flavor.The beef noodles were also solid. I liked the broth flavor a lot and you get a LOT of noodles (I had to take some noodles to go since I couldn't finish it), but I wish they gave more beef and veggies to go with the huge portion of noodles. I started pairing the wontons with the noodles after I ran out of beef. Also, the bok choy tasted almost raw; they should've cooked it for another minute or two before serving imo.The meal ended up being ~$30 pp for one shared app + noodle dish. That's quite pricey especially for lunch this area imo.