Picked up a few things in Chinatown a few days ago, so some of them turned into dinner(s).
Pork and mushroom jiaozi (dumplings), variously boiled and pan-fried, tossed with a sauce incorporating a recent street purchase of what turned out to be amazing Sichuan fermented bean chilli sauce.
.
Fresh ho fun (wide rice noodles) topped with steamed dim sum-style spare ribs
.
Soy sauce chicken with rice+quinoa blend and homemade Sichuan-style salads of woodear mushroom / black fungus and lotus root.
.
Lemon “cheesecake” — tiny slices for desserts.
.
A few days ago, a wonderful dinner at a modern Korean spot with fellow Onions. It was a 3-course prix fixe, but each dish was sufficient that by doubling up a few, we were able to share and taste everything on the menu.
My favorites were a “caesar” salad with chicken and cabbage, a spicy lamb pancake (jeon), duck breast, and beef stew. And the add-on spicy cold noodles were fabulous.
