We started with a peculiar oddity that seemed to be a favorite of the Asians in the restaurant: chicken feet. They were marinated and cooked in a sweet-spicy sauce. They had good flavor, though the edible portion of the feet is mostly skin and softer tissues, not so much muscle meat. They were nicely tasty once I got over the weirdness of eating them.
Next off of the cart was some spare ribs. They are pork ribs (I think) that are chopped through the bone into small pieces, then slow cooked until tender and exuding savory flavor.
In order to get some carbohydrates going, we ordered some sticky rice. It came wrapped in lotus leaves, which gave it an earthy tone. The rice was very sticky (glutenous) and was made more delicious by the addition of mushrooms, pork and Chinese sausage slices (not too much but just enough). Other carby dishes that I did not photograph were some rice noodles wrapped around shrimp and drizzled with sweet soy sauce, shrimp tempura sandwiched between slices of Japanese eggplant, and steamed shrimp-chive dumplings.
On the slightly sweeter side, we had some buns filled with chopped, barbecued pork. The pork was mostly sweet, but not overwhelming as a filling in the bun.
Lastly, we had deep fried taro. I have no idea how this was made or how taro was used in the dish, but the end result were some football shapes with a crispy, delicate exterior, a soft, taro-flavored interior, and a shrimp-mushroom stuffing. Even after all of this food (and a bubble tea for dessert), I was not overly full, but I was definitely very content.
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