A Full Table
Lots of food. Some of it excellent.
Dumplings in Chili Oil ($6.95)
Not as meaty or balanced as their wonton counterparts.
Eggplant in Garlic Sauce ($11.95)
Gorgeously purple and orange Eggplant in Garlic Sauce with its very mild seasoning was one of the most enjoyable dishes on the table.
Dry Pot Style Pork ($15.95)
Greasy and one dimensional with salt and chili heat dominating the flavor.
Spicy Crispy Cucumbers ($6.95)
Simultaneously hot and refreshing, these are a great counterpoint to the oil-laced cold appetizers.
Wontons in Chili Oil ($6.95)
The wontons, with their thin, slippery skins and sweet pork filling are great when they come out hot and still fantastic when they've been sitting on the table for half the meal (I can even confirm that they taste great cold, out of the fridge at 2 a.m.).
Long Pepper Beef ($15.95)
It has a mildness and inoffensive sweet soy flavor that would have been more at home at Shun Lee Palace.
Pickled Chili Style Fish ($17.95)
The catfish arrived with none of the promised punch from pickles and left the table in almost identical states after a few exploratory probes were made by our table of eight.
Mapo Tofu ($11.95)
A little too thick with cornstarch but it manages to balance the numbing heat that was so lacking from the Kung Pao Chicken.