With vegetables. ¥92
Guyi Hunan, Shanghai CHINA
I loved this dish! The light yolky batter was amazing, and the prawns and large vegetable pieces were fried perfectly. Yes, it was on the salty side but it still tasted great.
¥22
Louwailou, Hangzhou CHINA
I thought this was more of what I think of as egg drop soup than a hot and sour soup. It was very tasty though, and definitely on the vinegar-y side which I liked. They filled it with plenty of crab meat and pieces of fish so it was a nice reminder of the beautiful West lake outside.
Served in bamboo tube. ¥88
Guyi Hunan, Shanghai CHINA
This was an interesting dish. The bullfrog legs were generally bland, but these took on some of the flavor of the slightly spicy sauce. The legs were difficult to eat with chopsticks (I wish I could have used my hands but it seemed like a nicer restaurant). There were also some large starchy balls in there, but I don’t know what they were. They had a really soft texture that I didn’t like very much though.
Roasted peanuts and pickled vegetables. Complimentary
Rice, bread, bologna salad, lemon cake. Complimentary
ICN – PVG, Asiana Airlines
This seemed hilarious to me. Flying from Seoul to Shanghai, it was funny that the enough was half Korean (kimchi rice) and half Chinese (almond chicken) food separated by a wall of steamed rice. 🙂 Anyway, none of it tasted good. The bologna salad was beyond me. I don’t know why anyone would eat such a thing.
Tangy caramel sauce, pineapple, ginger, garlic, lemongrass, mint, rice sticks and Asian slaw. Served with steamed rice. $9.99
Pei Wei Asian Diner, McCarran International Airport (LAS)
I didn’t like this very much. The fried chicken pieces had a weird exterior texture and the long vegetable cuts were weird with the chicken. This dish also made me sick before boarding the plane and I felt horrible on the entire flight home. 😦
Chicken breast, beef, scallops, shrimp and mixed vegetables in an oyster-soy sauce. $26
Wang’s in the Desert, Palm Springs CA
This dish was decent, but way too expensive for what it was – a combination stir fry. I feel cheated for saying too much.
Sliced Angus beef, celery, green onions, carrots, wok fried in Szechuan sauce. $21
Wang’s in the Desert, Palm Springs CA
Another pretty salty dish from Wang’s. I liked the Szechuan sauce flavors, but it wasn’t spicy at all – not even a little bit.
Sliced Angus beef in a spicy oyster sauce. $18
Wang’s in the Desert, Palm Springs CA
The beef was pretty soft and tender. I liked the halved bok choy, but they sauce wasn’t spicy at all. I needed more heat!
Stir-fried with roasted peanuts, sweet bell peppers, white onions, dried chilies and caramelized soy sauce. $17
Wang’s in the Desert, Palm Springs CA
This was pretty tasty. I liked that the bell peppers were cut quite large and the sauce wasn’t too salty.
Served with marinated bok choy, steamed rice. $8.95
Fang Restaurant, San Francisco CA
Mmm, this was SO good! I loved the flavor of the large steak cubes. The exterior was packed with flavor and the beef was very soft and tender. And the price was eprfect for lunch. Noms!
Fresh scallions, hoisin sauce and buns. $20
Hong Kong Lounge II, San Francisco CA
Mmm, this peking duck was great. I loved all the delicious skin and the meat was tender and flavorful. The buns were a bit on the dry side though and they kept tearing.
7×7 Magazine’s Big Eat SF: 100 Things to Try Before You Die
Scallions, hoisin sauce, and cucumbers.
$10
Hong Kong Lounge II, San Francisco CA
I love soft shell crab and this actually had a good flavor, but it was SUPER greasy! I like the texture and flavor of tempura fried food, but they didn’t do a good job of executing this. Lame! And I’m going to mention that horrible management scandal complete with employee harassment and under-payment. Extra FAIL!
Vittle Monster 