I didn’t have a chance to try many specialties, but I’m pleased to report that the dishes I ate were quite good.
Hot dry noodles had a little kick from chili oil, and a light coating of a sesame-based sauce. it seems more spartan than typical sesame noodles, but a better usage of ingredients, or the version @Souperman reported about at Pot Noodle ,
The beer duck was good, if not better than other versions I’ve had at Hunan and Sichuan restaurants. What’s the origin of beer duck? In any case, the cooking liquid left the skin dark and meat tender and flavorful. The duck’s skin showed neither signs of flab nor a loss of elasticity from reheating. There were lots of whole garlic cloves, sweetened from slow cooking and delicious.
The shredded cabbage, hand torn technically,was excellent. Tender crisp, not oily, haunting flavor.
