Roll the (delicious) dice - new york times chinese restaurant review hot dish

Hey, time traveler!
This article is published in 27/11/2014 (1648 days ago)
Therefore, the information in it may no longer be up to date.
The problem with some Chinese restaurants is deciding what to order from those messy menus
When the special offer and Chinese page are included-
Often more than 200 items are daunting.
This is not a problem for forint. Au contraire.
A very short menu lists the usual Westernized criteria ($4. 99 to $8. 99)
Lunch and dinner buffet ($6. 99)—
Everything is for dining or going out and I can't report it.
No other menu, no English or even (Even so-
Chinese clients I visit)in Chinese.
A modest look does not suggest what will happen.
Just a small corner building that might have been a grocery store.
But it turned out to be very beautiful and spotless inside (
And the bathroom)
A huge Chinese fan was hung on a pale lemon wall, and a lovely printed fabric was hung on the other.
There are only four tables, and there are only 16 sitting in beautiful and comfortable chairs. people may wonder what kind of business such a small place is maintained.
Most of them, I think, are take-out orders on the standardized menu.
But there's more here than there is.
Thanks to the reader's tip, I know the host-
The chef has accumulated 4-and-a-
Half of the stars at Yougot, he specializes in cooking in his hometown of Shenyang in Northeast China.
When I entered, the first thing I thought of was a heavenly fragrance --
At the same time, it is more intense and subtle than any restaurant I remember in Chinese restaurants.
My informant only mentioned two hot pots. like hot pots —
Lamb and not spicy. so-
Beijing Roast Duck Spicy
Delivered After 5: 00m.
At least an hour in advance, when I called to say that there were only two of us, I recommended mutton hot pot because the hot pot with duck was obviously much larger.
They are based on a main material that has been continuously enhanced for more than 10 years, causing the broth to be so complex, so deep and so rich --
If there's something like umami, that's it.
Most of the things are a mystery to me
There are some herbs and spices that I can't tell, and I can be sure of the taste of ginger, garlic and pepper.
Lamb chops are rich in fat, but the fat is easily scraped off, and the rest is very delicious meat.
The basic hot pot is $25 and it is separate, but you can choose to add if you like ($4. 99 to $7. 99)
More attractive than others.
I will definitely add firm wheat noodles and some bok choy for texture, maybe (
Mainly out of curiosity)the paper-
Thin slices of beef or pork.
But I might not eat green mushrooms.
Lost their mild taste in the broth)
I will definitely skip the fish.
The shape of the tofu, most importantly, the processed meat squares, may cross between spam and Bologna, but the taste is less than both.
It's easy to order hot pot-
All you do is call an hour in advance (
Or more, for sure)
Tell them which one you want, how many of you want it, and when you want it.
But other hidden treasures in the restaurant can be a bit of an adventure.
We were told that he would be successful just come in and order what you want, but the problem is knowing what we want without a menu to choose from.
Of course we want everything we see on our neighbor's table.
I finally got it.
Or at least I think I did it)
They left the order to the chef, which was what we ended up doing on our return visit.
Prices range from $5 to $20.
99, but the amount is large and the tax is included.
Obviously I can't recommend them by name or number.
I can only tell you that every dish we eat is memorable.
Most garlic and pepper pods are sliced, but no matter how heated (
Never painful)
Very clear and relaxed during the cooking process with almost no starch thickening at all. The hand-
Silk pea starch noodles decorated with spinach and a small amount of pork are a kind of travel.
There are also simple but perfectly prepared asparagus, dipped in a little sweet soy sauce;
Melted tender squares of tofu balanced by the crunch of rough black wood ear fungus (a. k. a.
Cloud ear or tree ear); and a stir-fry of cumin-
Seasoned lamb with onions, carrots, celery and coriander branches.
I don't always like the practice of Chinese squid, but these delicate, scoring reels are very addictive, and it's not contradictory to describe them as chewy but not tough.
We restored the taste of childhood and asked for something slightly sweet and got a huge, juicy, Shell reward --
Shrimp in red but not seasoned.
Communication is a problem, but Hong Binyu made his own claim.
Although after 5 pencem.
Is it the recommended time for hot pot, and lunch on weekends or holidays is also possible, and it may be prudent to book one of these four tables.
I can't comment on the service as the staff may be different --
On one occasion, only the chef was present and performed the triple duty, but the waiting time was not heavy.
Note: I don't think I can award a restaurant without a menu (
I don't know what might happen)
But what I can say is that everything I do is a solid four and a half. Chances are (
This is a chance worth a try)
Even if you don't get what you think you ordered, you might like anything you get. marion.
Warhaft @ freepress. mb.