The name of this restaurant reminds me of those old time Kung Fu movies. I didn't order a pot of rice wine but just several local dishes. Ordered chilled winter melon in salt, vinegar and sesame oil, smoked fish, seared fried short string beans, pork belly stewed with quail eggs and siu lon bao. I'd like the way the chef made the pan seared beans. It was first seared fried dried out but then sealed in a light preserved olive paste sauce and some chopped chili and minced pork. The stewed pork with quail eggs reminded me of my childhood memory. Siu Lon Bao should be a mini bun like that, not that thin wrap dumpling.
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