Fu Sing char siu (富聲叉燒) - this is the way to start a meal here… and we asked for the cut to be "half fatty (半肥瘦)". Very succulent and tender indeed. How I have missed thee, O fatty char siu!
Country style salty fried dumplings (家鄉鹹水角)
Crystal prawn dumplings (水晶鮮蝦餃)
Steamed barbecued pork buns with oyster sauce (蠔皇叉燒包)
Siu mai with mushrooms (北菇干蒸燒賣)
Crispy pork buns (酥皮叉燒餐飽) - one of the signatures here, and biting into a hot one is definitely something!
Roast pork with crackling (冰燒三層肉) - of course I had to pick a piece that was mostly fat and crackling… heavenly!
Sautéed green peppers with minced pork (香煎肉末虎皮椒) - no surprise that they didn't take the time or effort to make this properly, just like nobody makes sautéed string beans with minced pork (干扁四季豆) like mom… Just not dry and browned enough...
Crispy eel (脆皮燒大鱔) - the honey glaze partially neutralized the muddy flavors… but this was nice and crispy.
Shanghainese Xiaolongbao (上海小籠包) - these were amazingly good… Skins were paper-thin and somehow able to hold in the pork soup inside. Slurp!
Vegetarian goose (京式素鵝)
Pan-fried rice flour roll with XO sauce (XO醬煎腸粉)
Crispy shrimp rolls (脆皮鮮蝦腸粉) - Flavors are nice, but kinda expensive and low on price-performance…
Deep-fried tofu with eight-spice (八味豆腐粒)
Dumplings in spicy Sichuan sauce (川辣紅油抄手)
Chilled mango cream with sago and pomelo (楊枝甘露) - one of my favorite desserts.
yeah it's pretty good for what it is...
ReplyDeleteyay! This looks really great to me :)
ReplyDelete