Obsession, Exhibition, Exposition - Vancouver
Classic HK style bowl. The subtly flavoured broth is viscous with collagen. A decent amount of MSG provides the requisite savour . The noodles are thin, loose, and snap when you bite. The wontons are bigger than usual – and frankly – are the bowl’s weakest link. The pork is chopped too finely- almost like [...]
“Husband and Wife Lung Slices.” The name of the dish provides a poetic (albeit visceral) narrative into the origins of this dish. A simple dish of tripe and other offal dressed in a Sichuan chili oil sauce derives its name from a couple from Chengdu who ran a popular stall that specialized in cold beef [...]
When I read that Chuan Xiang Ge – perhaps my favourite Sichuan restaurant here – closed recently, I wasn’t too surprised.
Housemade following a family recipe and dry cured in the closet in the kitchen, Nine Dishes’ Sichuan sausage is a rare treat in this city. Despite it’s popularity back home in Sichuan province, it isn’t a common menu item here in Vancouver. (I think Nine Dishes is the only place I have ever found it [...]
I hadn’t encountered this particular dessert specialty here prior to my first visit at the Night Market many years ago. Che lung bing is a type of batter cake stuffed with various fillings. I am assuming that it has origins in Taiwan or Hong Kong as the street stalls there serve similar desserts cooked in [...]
The Chinese name of this dish doesn’t transliterate well. The Chinese characters 口水鸡 (kuo shui ji) literally means “Saliva Chicken” (口水= “saliva”). “Mouthwatering” is a good enough translation to ensure some curb appeal. (“Drooling Chicken” is another interesting albeit less appetizing alternative). This classic Sichuan cold appetizer – poached chicken topped with a simple Sichuan [...]
Black Hoof
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