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| - Be forewarned: this is a long review.
I'd give this place four and a half stars if I could. I've ordered takeout and delivery a few times now, and have really enjoyed exploring the menu! The staff are attentive and friendly. The manager is is very nice and really makes you feel welcome. And the food is quite good, plentiful, and affordable. Here's what I've sampled so far:
Eggplant and garlic sauce: Yes, you can get this pretty much anywhere, but c'mon... eggplant! Sometimes you just crave. This version comes with slices of fried garlic and a savory sauce that's neither too sweet nor too much (as in, you have to fish around in it to find the eggplant). As much as I'm trying to not order the same dish twice so I can sample more of the menu, I have to admit: I've had this one twice.
Seasonal Chinese greens: Not as common on American-Chinese menus, but not exactly rare. And not a complicated dish, either, but still, it's well-prepared here. The greens (not sure what they were -- yu choi?) are cooked just to tenderness without being overcooked, and taste naturally sweet. They come in a delicately seasoned broth that's good on its own, but also lets the goodness of the greens shine through. I've gotten this one twice, too.
Pan-fried humbow: Doughy, meaty, delicious. I devoured them all before I touched anything else. Bottoms were just a smidge charred, but I didn't care.
Beef tendon in chili-oil sauce: Nice appetizer. Tendon was sliced thin and was nice and tender; sauce pleasantly spicy.
Pan-fried dumplings with tofu and Chinese chives: pretty good, but the filling didn't wow me.
Pot stickers: again, pretty good, but neither the worst nor the best I've had. I'd be more descriptive if they were more memorable. Well, I'll say this: they were nicely crisp on the bottom and better than the boiled dumplings.
Boiled dumplings: not bad, but kind of bland. This isn't necessarily a bad thing - there's a place in this world for this plain, meat-and-starch-y food, but I kept wanting to dress them up and, unfortunately, didn't have the ingredients on hand to make a dipping sauce. They might be awesome with a decent sauce to dunk them in. (Come to think of it, the humbow have kind of a similar vibe, but I found the meat more savory, the dough more flavorful and chewy; plus the frying kicks up the flavor and texture a little more. Also: I was hungrier.)
Hand shaved noodles with vegetables: I like the texture of these noodles; they have a nice chew to them. Veggies were standard stir-fry veggies, but cooked and seasoned well.
Black pepper chicken tenders: Very good! I plan to rotate back to them after I explore some more of the menu.
Three-cup chicken: Delicious flavor, and I really mean that. Just... mmm. My only complaint is that the chicken pieces are cut up small and on the bone, so you have to very patiently pick off the edible meat. Many people are not opposed to this, and if you're one of them, chances are you will love this dish unreservedly.
And that's it... for now. I plan to return soon to try the stinky tofu!
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