|Shrimps stir-fried with Longjing tea|
The name in Chinese is Hangzhou, i.e. the province close to Shanghai, and the food is from the eponymous region. Having come back from Shanghai not long ago, I was very interested in how this would fare against the 'real' thing. (In a nutshell, very well).
We got eight appetisers, all of which were good; some were even outstanding, such as the pig's liver (not offal-ly at all, with a good crunch) and the glutinous-rice stuffed lotus root (slightly sticky but not sickly cloying; the glutinous rice gave a nice 'bounce' and the lotus root's thin fibres gave in with just the right pressure from the teeth).
Shrimps in Longjing are a classic dish, and while I don't mind this, I never got why they bothered adding Longjing, when you can never taste it. This dish was even more curious as the leaves seemed to be sprinkled on top as decoration rather than an ingredient that was integrated. If you hear of a place that does Longjing shrimps with a nice Longjing fragrance, let me know.
|Deep-fried beancurd sheet rolls (left) and deep-fried stinky tofu (right)|
|Hongshao rou (braised pork belly)|
|Close-up of the hongshao rou|
|smoked yellow croaker|
|Smoked frogs' legs|
|Fish balls braised with a vegetable I forgot the name of...|
|"shi" fish cooked in wine|
|Double boiled duck soup|
Anyway, this one was pretty good. Even the lean bits were tender and hadn't had all the fluids cooked out of it, given the obligatorily long cooking time (think what happens to the chicken in chicken stock, for example).
|Noodles with hairy crab roe|
A truly delightful meal with a group of fantastic people. It's discoveries like these that make me love Hong Kong (and the internet).
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