I had another great lunch at China Village yesterday. My old college roommate is in town, an old China-hand lawyer who works for the US Patent Office and goes to Beijing several times a year, and we shared the hand-pulled noodles with dry-wok fish, and another fish dish.
What’s great about CV at lunch is that they have more Sichuan dishes than other places. The lunch plates, on the left side of the menu, are pretty standard, kung pao chicken and the like, but over on the right side of the lunch menu you’ll find several noodle dishes at the top and more complex dishes at the bottom. The beer-braised duck over noodles is spectacular, but very rich, so we passed over it in favor of the dry-wok fish. The fish with roasted garlic and broccoli came from the bottom section. At 1:00, they weren’t busy and so it was a great place to munch and reminisce.