Pulled pork trotter, rock shrimp, pickled mustard greens, napa cabbage, green onion, chow mein noodles. $12
Mission Chinese Food, San Francisco
Another yummy dish from MCF! I love the texture of the chow mein noodles and the combination of pork trotter and rock shrimp. It’s like surf and turf noodles. Very flavorful!
“Bending Over Backward”, Susan R. Greene 2010. Hoff Street @ 16th Street. Public mural artwork dedicated to political prisoners everywhere.
Salt and peppered lamb belly, chili-pickled long beans, onions, jalapenos, cilantro, green onions, bay leaves. $13
Mission Chinese Food, San Francisco
Wow, the pieces of lamb belly (with bones attached) are SO fatty, but delicious! I love the flavors of this dish but there are way too many onions! I wish there was more of the long beans actually and that the whole thing was a little spicier.
Dressed in Shaoxing wine and chicken fat, scrambled egg, roasted peanuts, sliced cucumber, green onion, cilantro. $7
Mission Chinese Food, San Francisco
Although this rice is probably coated in chicken fat, it somehow still tastes light. The tender cubes of chicken are SO good and the rice is nice and fluffy. The ingredients look pretty simple, but I love the overall flavor of this rice dish.
Project 365: Day 55
Not much going on today. Just another day of training at work, hitting the gym afterward and I have to remember to swing by Walgreens for some hairspray. Other than that, I’ll prolly just catch up on DVR. I should start thinking about what I’m going to pack for Ohio. It’s gonna be in the 40’s, EW! It’ll be fun to see Codes though. Not looking forward to all the food and drinks though so close to the cruise, bad timing.
Tendon terrine, hot mustard, pickled burdock root, chives. $10
Mission Chinese Food, San Francisco
This soup is very rich and kinda too salty! The beef tongue is fall-apart tender and so tasty as are the root vegetables, but the broth is super soy flavored, smoky, and salty. I’m not sure where the tendon terrine is in there. I would imagine that a tendon terrine with just melt in such a hot soup.
Project 365: Day 49
Wow, it’s finally warming up outside! I didn’t have to wear a vest or jacket while out during the day today. Heck yeah! Now I’m totally motivated to kill it at the gym and to bike to work tomorrow morning. Papa Chang, Rapunzel and I are also gonna bike during lunch. I will get that cruise bod yet!
With escolar confit, Chinese sausage, egg, scallion. $10
Mission Chinese Food, San Francisco
Yum! But then again I like most things from Mission Chinese Food. I love the saltiness of this dish and the fatty sausage. It’s kinda hard to find the fish (escolar, Lepidocybium flavobrunneum) among all the other ingredients but you can definitely taste it.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2012
Project 365: Day 41
Happy Valentine’s Day! Silverfox dropped by after work last night and dropped of a beautiful vase of roses, aw! They’re absolutely beautiful and you can view them below. Tonight we are having dinner at Fish & Farm. It’ll be our first time dining there so I’m pretty excited. We looked at a few other restaurants and all of them seem to be doing a pre fixe, and some of them a little too spendy for us right now. Fish & Farm’s pre fixe includes 4 courses and a glass of champagne for $75 per person. Not too bad.
With fermented black bean, mint, red perilla, served with steamed rice. $11
Mission Chinese Food, San Francisco
Red perilla refers to some of the greens (or reds, hehe) in this dish. (Most of the green you see is actually the radish tops though.) They’re also known as red shiso and these appear to be young sprouts. This dish was very tasty! It had a pungent odor from the radishes and leaves which was somehow familiar to me. The porl jowl, although super fatty, were so good and the whole dish was warm and comforting. Perfect for the cold weather.
SO good!
Roses from my lovey!
Cold poached chicken breast, seared chicken hearts, szechuan pepper, bean sprouts, and cilantro. $7
Mission Chinese Food, San Francisco
This was a very interesting dish. I’m not sure that it was my favorite, but it was definitely packed with flavor. That’s always a given at Mission Chinese Food. This is a cold dish, but I found that I preferred it warmed up a little bit. Maybe that’s because the cold chicken hearts had an odd texture and flavor that I didn’t like very much. The texture and flavor were less noticeable when warmed. The chicken was super tender and the whole dish made my mouth tingle!
Salt pickled napa cabbage, carrots, cucumbers, roasted peanut, fresh coriander, and chili oil. $3.50
Mission Chinese Food, San Francisco
Yum! How can you really go wrong with a dish of pickled vegetables. And Mission Chinese knows how to pickle! The napa cabbage was the star of this dish. I could’ve easily had a couple more bowls of this!
I randomly read on Eater.com that Danny Bowien, the chef at Mission Chinese Food, had acquired a smoker and was going to start having bbq on the menu. So I HAD to order the Chinese bbq platter when I finally saw it on the menu. I must say that the brisket tastes pretty amazing with a great smoky flavor and oh so tender. The hot link was ok, didn’t taste very different from others I’ve tried. I was pleasantly surprised how much I liked the pork trotters – very flavorful. I was afraid that I wouldn’t like the texture of the skin, but I hardly noticed it from the rest of the meat. And of course, the homemade pickles were great!
Tender pastrami with explosive chilies, celery, potato, green onions, roasted peanuts, and garnished with sesame seeds. $11
Mission Chinese Food, San Francisco
This dish is even hotter than their Ma Po Tofu! Perhaps it’s all the dried chili flakes that practically coat every piece in the dish. But it is VERY delicious. It has a wonderful smokiness and the variety in textures is absolutely fabulous. Another go-to dish of mine from Mission Chinese Food.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2014
February 1, 2014
You can really see how this dish has changed since my original post. Personally, I liked the original.
Ground Kurobuta pork shoulder, fresh tofu, Szechuan peppercorns, jalapenos, dried red chili pepper, chili oil, green onions, cloves, garnished with chopped cilantro.
Mission Chinese Food, San Francisco CA
This has to be one of my favorite Chinese delivery dishes of all time! It’s super spicy with all the jalapenos, dried red chilies, and even more chili oil but the pain in my mouth is worth every delicious bite. I’m thankful that it comes with steamed rice, not only for the cooling effect but also to soak up all that mouth watering sauce.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2011
February 1, 2014
Vittle Monster 