I returned for another good meal. The chef is from Anshan, the third largest city in Liaoning province (after shenyang and dalian).
The [ed. House special mix] had a lovely composition and greeted me with the aroma of dried chilies. The salad has a similar tart dressing as the “mixed cauliflower” served at other Dongbei restaurant, but the solid ingredients are very different. Whereas other versions use tofu bamboo, this uses strips of dry tofu, cut to match the width of seaweed slivers. I’ve not been a fan of dry tofu, The kind with a crisscross pattern on it, in salty – savory Shanghai Nice preparations, but it and the cup-like jelly ear mushrooms really shine here as the texture backdrops for the acidic sweet dressing. Just the right amount of sliced green onions.
The stewed pork hoof is first smoked and then slowly stewed. this is excellent gnawing material-- The smoking isn’t subtle, but I enjoyed this more than the ribs I had the night before at 4505 meats.
The roasted chicken as a smoky edge, but otherwise didn’t differentiate itself from hey western preparation
The "roasted "eggplant is deep-fried and then cooked in a wok. Not what I was expecting, but not greasy and pretty good
The servers are very nice and checked in to see how the meal was a few times on each visit.
