Chef Zhao is as good as ever, one of the few places where the menu pictures, which are included for every item, look as good in real life as in the photos.
Complementary pao cai, which was described to me as Sichuan kimchi
Sliced chicken in special made chili sauce Taipo liangban ji (great-grandmother cold chicken) 太婆涼拌雞. Lightly poached chicken, in an intense sauce, with chopped peanuts.
Fried cakes of rice, soft and crispy, more structurally sound and delicious than the ones used as buns at Koja kitchen. I have no idea what the powder on top is. The caramelly syrup was sweet and didn’t have the viscosity of corn syrup. Maltos or rice syrup?
Who else makes these rice cakes? There’s a really good version at I-Shanghai delight That is served without a sweet sauce.
