I've had take-out twice from here. Of course, the textures are off as takeaway, but so far, the flavors aren't there for me.
Chives with pork dumplings, $6.95, were watery, underseasoned and the chives tasted medicinal.
Cold pig ears, $7.95, were cooked a bit too soft and not seasoned enough. The slices of ear were cut too thickly.
Shredded beef roll, $6.95, tasted pretty good with a decent amount of not-too-tough beef.
Salt and pepper fish, $8.95, was a substitution for s&p oysters that's no longer on the menu. This is a completely different dish than reported as a sub for s&p chicken. Big serving, but muddy tasting fish, underseasoned, overcooked, and gummy crust.
Northern style homemade colorful mixed, $10.95, served with a mustard-y sauce to toss together was decent if you ate around the rancid-tasting pork strips.
Shanghai style chow mein (hand made noodle), $7.95, is bland as others have pointed out and would benefit from addition of condiments. It's a poor take-out choice as the noodles wound up waterlogged and mushy.
Pan fried bao (pork), $6.95, with a steamed soft cake-like bread outside had an uncooked floury taste and lumps. The pork filling tasted like a stale refrigerator. Not much browning from pan-frying.
Mixed bean curd skin, cucumber and peanut, $5.50, is the cold "cauliflower" and the only dish that I'd want to eat again. It has more of a wallop of chile (cayenne?) than other versions for an extra endorphin rush.
So I think the moral of this story is to avoid dishes with pork and do not get anything but cold dishes for take-out.
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