This tidy counter in Pike Place Market offers the labor-intensive flatbreads known as guo kui, each one rolled by hand, griddled, then plunge it into the bowl-shaped oven, rather like a tandoor, beneath. Each one emerges crisp on one side, soft within, and is still hot when split and filled with pork, beef, or chicken in chili and sesame sauces with cilantro and pickled cucumbers. There are also a few hand-shaved noodle dishes, a longtime speciality of chef-owner Cheng Biao Yang.