South of the Clouds 云之南 Greenwich Village — Restaurant in New York

I finally found my favorite spot for Yunnan style rice noodle soup in NYC!! Loacted near NYU, South of the Clouds is an authentic spot serving up Yunnan specialty dishes.

At my first slurp, I was amazed by how delicious and comforting their rice noodles were. I was so tempted to go back and try out all the soup and dry mix mixian. I found they also have a new location in Jersey City.

＊Little Pot Rice Noodle 小鍋米線 $16.99* SO GOOD esp for cold days. Topped with minced pork, pickled cabbages and tomato, the little pot rice noodle was served steaming hot in a 8-hour simmered chicken broth. The noodle was silky smooth and flavorful. Don’t be deceived by its appearance — it wasn’t as spicy as it looked.

＊Stir Fried Shredded Beef Rice Noodle w. Green Chili 小椒牛肉絲拌米線 $17.99* It reminded me of the sizzling black pepper beef from cantonese spots. The sauce and green chili pepper gave the noodle a little spicy kick. It came with a good portion of tender beef.

＊Cold Dish Platter 涼菜滷味拼盤 $13.99* You can customize the platter and this is what I got: braised pig ear, beef shank, cucumber and woodear salad. The pig ear was easily my favorite.

＊Yunnan Fried Stuffed Tofu 雲南包漿豆腐 $13.99 We were recommended to try this signature starter. The fried tofu was spicy, crispy on the crust and pillowy on the inside.

＊Yunnan Deep Fried Pork Rib 雲南薄荷炸排骨 $14.99 Another signature hot appetizer. The pork rib was bursting with flavor and I enjoyed the crispy mint. I wish there was no bone though lol.

＊Steamed Pot Chicken 汽鍋雞 $26.99 Served in a red ceramic pot, steamed pot chicken is a local speciality of Yunnan. The chicken was chopped into pieces, surprisingly...

I like this restaurant. The decor is creative and the staff were all super friendly and created and efficient and pleasant. 5 stars for the staff! I also saw the chef cooking away, so that was exciting! Plus, they have an incredibly fast kitchen, so most of the wait times is actually waiting for people to finish their enormous portions. Food: I’ve never been to Yúnnán so I can’t speak to authenticity, but the presentations were excellent. The pork skewer “pig on a stick” appetizer was surprising and really delicious. I would happily eat that any day- it would go perfectly with some beers- and will probably go back just for that. I was disappointed with the cucumber salad. We then ordered to two noodle dishes, and they had really nice flavors. One was the classic noodle bowl, which is cooked at your table. The other was a tofu and noodle dish, which had a fun spicy flavor. (Overall, I expected the restaurant to be more noodle- focused. Instead they were very simple, and a bit too soft for me. Perhaps that is the Yúnnán style?) Finally we were given a super tasty rice milk dessert which we loved. Get the pork, try the noodle soups, and try the rice milk if...

5/5 @sotc_nyc 云南過橋米線 is guoqiao mixian, the literal translation: 'Crossing the Bridge Noodles’. It was intrigued by its own fable, a story of true romance: the effort one wife will go to ensure her husband’s rice noodles don’t become soggy. The story of these beloved noodles begins with a couple who lived by the waters of a beautiful lake, known to attract scholars from across the country who yearn to strike wisdom among its peaceful beauty. In the centre of the lake was an island, where the husband studied madly every day away from his home. His wife, the heroine of this tale, grows frustrated that the long journey over the bridge to provide her hubby with a home-cooked meal always leaves her lovingly prepared noodles cold, soggy and uneaten. Taking pride in her food, she comes up with an ingenious, if not laborious, plan: she fills a clay pot with the broth and layers a slick of oil on top to insulate the soup. The noodles and each of the remaining ingredients were kept in their own separate containers so the husband could mix the steaming soup together himself. #mystorywithmichelin...