Thanks for documenting, HHC! I'm just a little late here in responding, but this way time has filtered memories down to the standouts for me.
The sliced beef and pork were both tasty but neither was particularly exciting. A nice part of a well-rounded meal.
The shredded potato was excellent--memorably simple yet flavorful, with expert knifework and cooking time to achieve a really wonderful texture to the gently cooked potato shreds and peppers. Will order this every time I return.
Mapo tofu--good or great, this dish is much easier to find around the bay area so it wasn't as exciting as it could have been, but it was a good rendition and like Peter said, the only one I remember as notably mapo spicy.
Sichuan noodle/dan dan mien were great--I have trouble finding good renditions of this and I liked it quite a bit.
I loved the cumin pork ribs--nicely fried and the cumin-anchored flavor palette was complexly tasty. Wish we'd had less food so I could appreciate their richness more.
The fern & shred pork dish was lovely--it had several interesting dried forest products in it and is definitely one of those dishes you only find in the most authentic Chinese restaurants. Nice range of textures, gentle flavors, and a light touch to it that was a nice contrast to the richer or more flavorful dishes on the table.
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