I’ve been back twice more. The wrappers have been inconsistent, but each time I’ve enjoyed the fennel dumpling fillings. Pancakes, like the meat-filled jing dong pancake, have always been a strong-suit here, and continue to be greaseless and high quality. Some new to me dishes:
House special beef slices were delightfully seasoned with a soy and garlic dressing.
Beef stew with hand pulled noodles had a generous portion of very long, wide, and tall pulled noodles and lots more greens than pictured above. Good elasticity and texture to sop up the savory stewing liquid. Server warned the meat might be too chewy for my kid, but it was juicy and all the connective tissue entered the jiggly phase.
Yeah, I know, my first try of BBQ whole fish should have been at a Sichuan/Chongqing specialist, but I never manage to order it. The fish, so big its ends popped out the chafing dish, was immersed in a seasoned oil topped liquid, fragrant from lightly blackened chilies, cumin, and green Sichuan peppercorns. I wish I’d had a chance to ask how it was prepared—- the fish appeared to have been deep fried from the head down. The seasoned oil clung to the starch dusted skin and succulent flesh, and the flavors carried more than is typical for filets in a Sichuan dish like water-boiled fish (I’ve not had their version, but it’s frequently on other diner’s tables ). Immersed tofu, wood ear mushrooms, baby corn, straw mushrooms, and broccoli also picked up a lots of flavors. Below the neck, we thought the dish was great, but the head was incinerated, even the cheek meat a goner.
The preparation was very different from recipes for BBQ Wanzhou style (Chongqing) fish I’ve found online, in particular the quantity of oil was similar to “water boiled” dishes. Is this a common Beijing interpretation or a different named Sichuan origin dish? How do local Sichuan/Chongqing places make this dish? They also have a Kung pao version.