London’s Best Restaurant and Food Pop Ups and Residencies for 2023 | Eater London
"Charlene Liu and Liu Qian specialise in bowls of xiǎomiàn in broths heavy with Sichuan peppercorn, garlic, soy, sesame paste, ginger, and a signature chilli oil. Minced pork, yellow peas, and water spinach are typical toppings, with the dish traditionally eaten for breakfast in Chongqing; glass noodles made from sweet potato starch are also available for a slippy, chewier textural alternative." - James Hansen
