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  1. It took a moment for us to find it, but Chuan Tian Xia was worth the search. This is a very impressive Sichuan restaurant in Rockville, a few minutes walk from the Twinbrook Metro garage, at the corner of Fishers Lane and Twinbrook Parkway. The mixed fry plate (not sure exactly what it is called was a nice starter, a mix of fried tofu chunks, fish, and pork. Salty in the best way. The double cooked pork is an old favorite of ours, pretty commonly seen on Sichuan restaurant menus, and was a nice rendition. The Hunan style bamboo shoots was a delicious dish, mildly prepared but with a deep wok's kiss that amped up the savory flavor. Finally, the Chongqing spicy diced chicken, with a 'normal' level of spice, was very, very spicy, even for someone like me that enjoys spicier dishes. This was truly ma la, and I loved it. Service was very friendly and helpful. We look forward to going back.
  2. I go to A&J in Annandale on a sporadic basis, essentially going either when I suddenly get a craving for their stuff, or if I happen to be in the neighborhood, which is rare. But I was there this weekend with my partner's Chinese teacher for lunch, and we wound up talking about something I had noticed for some time--with one exception, any non-Chinese there were accompanied by Chinese people. I am not sure whether this is because of the location, or because the menu is a bit restricted, or some other reason, but there is really no reason for "foreigners" not to go here, since the food is fantastic. For those not in the know, A&J is a Taiwan-based chain, called "Ban Mu Yuan" in Chinese (means half-acre field) with locations all over Taiwan, Beijing, California, Rockville and Annandale. They are specialists in "small dishes", such as dumplings, noodles, vegetable dishes, etc, though they also have more substantial fare, like pork ribs, fried chicken and other meats with rice. It's all very authentic, and on weekends you can even get Chinese breakfast foods like soy milk and "you tiao" (fried dough sticks). Prices are very good, too, though be warned that they only take cash.
  3. Yes.... He is the son of the famous Duck Chang that started his business in Annandale. I remember going there on occasion as a kid, and the one on Rt1 is actually pretty decent. I had duck from the Annandale location last week... Sadly it was just passable No one in the area can really touch Peking Gourmet Inn for their duck
  4. It's on the Washingtonian's Top 100 Cheap Eats list and, not surprisingly, the Yelp reviews are all over the lot. Anyone been? Worthwhile? Recs?
  5. The Dim Sum thread has spawned our latest DonRockwell.com eating group: The DonRockwell Dim Sum Die Hards. The inagural meeting will be held Sunday, September 25th at Good Fortune. If you are interested in joining in please let me know. Prepayment will not be required since you will determine the menu and it will change with each meeting. The goal is to hit a variety of different restaurants who offer dim sum and then discuss the results on the Dim Sum thread. The thread will be used for planning only. PM me if you would like to join in or have any questions and/or suggestions.
  6. Guess some of you will be headed down my way now. http://news.fredericksburg.com/businessbrowser/2013/02/14/broker-new-fredericksburg-restaurant-likely-to-draw-from-no-va/
  7. The MontCoDimSum Comparo visited New Fortune today for dim sum. I neglected to write down what we sampled, so this is not an exhaustive list:sui mei har gow shrimp cheong fan sweet rice with... um, I can't remember what was in it. Chinese sausage? salt & pepper head-on shrimp steamed BBQ pork buns mushrooms in some rich shoyu-based sauce I couldn't identify braised baby bok choy slices of char sui (roast pork) chicken feet turnip cake jellyfish steamed beef balls fun gor turnip cake sesame balls I'm blanking on the rest right now. What was that dish with the dried shrimp in rice noodle? I also remember an early dish, a flaky turnover with a sweet pork filling. New Fortune has been my dim sum place for several years, but I've never been able to sample so many different dishes before! One of the beauties of New Fortune is the griddle cart. At other dim sum emporiums, the turnip cakes and chive dumplings are fried and plated in the kitchen. At New Fortune, they give those items a final frying on the cart and dish them up fresh and crispy-edged. This really makes a difference. Another advantage of New Fortune is the vegetable selection. As much as I enjoyed Hollywood East overall, the lack of green vegetable offerings was noticeable and unwelcome. The very first thing on our table at New Fortune (before, say, plates and chopsticks) was the dish of (very addictive) bok choy. Also circulating through the dining room was a cart laden with green beans, asparagus, and Chinese broccoli. New Fortune sells BBQ meats for carryout, and of course they offer those goodies during dim sum. We had intended to get roast pig and roast duck, but wound up with a plate of char sui instead. This was hardly a sacrifice - it was perfectly moist, with a good balance of fatty meat and slightly sweet edges. The salt & pepper shrimp is usually one of my favorites, but the shrimp was somewhat mushy in texture today. Come to think of it, I was less impressed than usual with the shrimp cheong fan and the har gow, which are usually quite good at NF. Service was, well... it's dim sum. When we sat down, there were no plates, teacups, or utensils. It took a few minutes before we were set up properly. Daniel had also requested a dish of pickled vegetables, which never arrived. Otherwise, service was really quite good and efficient, and we were offered some special items that had just come from the kitchen (okay, next time we get the salt & pepper squid!). There was certainly no issue with the cart ladies not offering us everything available, unlike at Good Fortune. The tab came to $16 per person including tip. There was some talk about doing a New Fortune dinner - their regular menu is extensive and warrants group exploration.
  8. Mama Chang is supposedly a celebration of the culinary contribution of the Chang's female relatives. I think that's all PR b.s. Nevertheless, it's a bright and airy restaurant with the currently popular cement floors. The staff is bilingual and generally young. So how is it they can completely botch a menu description? Cumin duck wings and legs turns out to be wings and feet. Duck feet that's fried is very difficult to eat - the skin is tethered to the bone and hard to gnaw off. If you like chicken feet and you like to work hard for tiny morsels, this might be worth a try. I think the flavor is good but you'll have to eat with your hands and don't mind ending up with a plate of gnawed bones in front you. The Chinese description simply said "parts" so no way to know that you're getting some webby fried feet. Even the wings are scrawny - not much meat at all (certainly not as much as chicken wings). The pan fried fluffy vegetable bao is fine - note there're lots of sesame seeds on the bottom. The filling is mostly leeks and shitake mushroom. You can buy shen jian bao of equal quality in the freezer section of Chinese markets. The pan-fried noodles with vegetables was a let-down for me. They don't use egg noodles like at Cantonese restaurants. The veggies consist of mostly snap peas - something not really used in traditional Chinese cooking and which I don't particularly like. The thick noodles were okay, the saucing nothing special. This restaurant could be good. I just need to order differently next time. If anyone's interested in going as a group - post here or shoot me a message.
  9. City Taste Asian Cuisine opens today at 930 Wayne Ave., in Downtown Silver Spring, featuring up to 50 percent off sushi rolls: https://www.sourceofthespring.com/city-taste-restaurant-opening-today/
  10. Tom Sietsema's review. Big fan of the original Hollywood East and excited that they're now doing dim sum. Looks like the new place is right across the street from Good Fortune on University Boulevard, hopefully the competition will spur both to new heights. (It sure it won't make parking any easier round there on weekends, though.)
  11. I was walking past the old Sorriso space in Cleveland Park and saw that it was open for business. I popped my head in to see what was up - Dolan Uyghur Restaurant Things looked to be bare bones with no decor. I saw several plates of fat noodles with stir fried stuff on top going by. If I hadn't just picked up a bunch of Thai food I would have stuck around and ordered something to go. But the menu looked pretty extensive so I'll have to return with some neighbors to order a bunch of stuff. i've never had Uyghur food before but looking forward to trying it out.
  12. Nine hungry Rockwellian dim sum addicts descended upon Mark's Duck House at noon today. After disappointments at our two previous NoVa outings (China Garden in Rosslyn and Fortune across the street from MDH), we were delighted at the consistently good tidbits pouring out of this kitchen. Our feast consisted of the following: scallop dumplings roast suckling pig baked roast pork croissant (flaky triangular pastry filled with char sui) sui mei har gow shrimp cheong fan roast duck BBQ spareribs spareribs in black bean sauce tripe with ginger shrimp in seaweed shrimp/taro cakes baby cuttlefish clams in black bean sauce braised chicken feet sticky rice in lotus leaf potstickers salt & pepper head-on shrimp Chinese broccoli baked char sui bao stuffed bean curd skin tofu with some unspecified roast meat on top some sort of fried shrimp dumpling with a shrimp tail for decoration fried roll with shrimp and fake crab pineapple buns custard tarts sesame seed balls There might have been another dish or two in there as well. There were a few misses here and there, but the quibbles were minor - overall, the quality was consistently good. Service was outstanding compared to other dim sum places. My minor quibbles... The tea was much weaker than its color would have indicated. Perhaps the leaves were a bit stale? Sesame balls are usually filled with red bean paste, but MDH used something we couldn't quite identify. I think shredded coconut was a component. It wasn't really creamy or flavorful, and the balls themselves were loaded with oil. Not horrible by any means, as it still tasted nice enough, but it was not at the same level of quality as the rest of the offerings. The cheong fan sauce wasn't as rich as one normally finds - it was more like lightly sweetened soy sauce. I was surprised that the roast duck was the weakest meat platter we got at a place called Mark's Duck House. The fat wasn't fully rendered, so the skin was a little too limp and the meat a little too greasy. OTOH, the roast suckling pig had wonderfully crisp skin, and the BBQ spareribs were a major highlight of the meal. For me, the best dishes were the BBQ spareribs, the clams in black bean sauce (oh dear, did I really end up eating half the platter?), and the baby cuttlefish. Oh, and the triangular char sui pastry - I think Hollywood East On The Boulevard's version is a touch better, but it's a close call. (MDH had better pastry, HEOTB had better char sui) The restaurant is quite small for a dim sum crowd - I can't imagine it seating more than 150 people. Must be a heck of a wait on Sundays. Unlike, say, China Garden, MDH seems worth the wait. Cost per adult: $18 including a generous tip
  13. With Rockville a bit of a hike for this father of a one year old, I'm still trying to get a grip on the level of excellence the DC crowd expects from their Chinese cuisine. My education on the finer details is somewhat lacking, but I have spent a LOT of time eating in China (to the tune of 40+ trips to Hong Kong and Shenzhen), so while I'm sometimes fuzzy on the details of how the good stuff got there, I like to think I recognize it when I have it. So I figured I'd share a little place that some of us Charm City Hounds have been frequenting for the past couple of weeks, and see if any of the Chinese fiends here have had a chance to check it out. Crackers and I have been organizing dinners at Grace Garden in Odenton as of late (and who could ask for a lovelier and more capable co-host than Crackers?), and we've been truly impressed by what we've had. It's a completely nondescript strip mall joint that seems to be subsisting on its Americanized carryout menu for the Army base across the street, but they have an authentic menu as well that focuses on the chef's native Cantonese, but also includes some Sichuan and others. We've had tender fish noodles in a velvety, subtle ginger sauce. We've had complex, fiery Sichuan fish with rice powder and crispy fried bones. We've had a sticky rice stuffed steamed duck that redefines the word comforting. We've had sliced pork belly stir-fried with toban djan, pristine baby bok choy with salted fish, salted egg shrimp with a crispy fried exterior and a volcanic head gush, mixed seafood with a superbly balanced hot/sweet XO sauce... I could go on. If it isn't bad form, here's a link to a more complete post with photos: http://www.skilletdoux.com/2008/05/grace-garden.html I'm inclined to think this is a diamond in the rough. Anybody else been there? Grace Garden www.gracegardenchinese.com 1690 Annapolis Rd. Odenton, MD 21113 410-672-3581 Mon - Thu 11:00 AM - 10:00 PM Fri - Sat 11:00 AM - 10:30 PM Sun Closed
  14. Went up to Philly for the Harry Potter exhibition at the Franklin Institute with the kids. Wanted good food and not overly expensive. General Tsao's House fit the bill. When we arrived at noon on Sunday, it was completely dead. A couple of tables did arrive shortly after us. We had (i) scallion pancakes $4, (ii) chicken potstickers $6, (iii) soup dumplings $8, (iv) pork dumplings with chili oil $7, (v) stir fried bok choy $11. The prices are on par or cheaper than Hong Kong Palace which is located in 7 Corners. I don't know how they do it. To be fair, the scallion pancakes and potstickers may have been from a grocery store but the soup dumplings and the pork dumplings were delicious.
  15. I was invited for dinner at Sichuan Pavillion couple nights ago. Prior to my visit, I searched on the web to check out some reviews...there was almost none. Despite the fact that I probably passed by the restaurant thousands of times, it never struck me to check it out. The restaurant has a "traditional chinese/sichuan" menu on the last page of menu...the remaining of the menu is what you would see at a typical Chinese-American take out joint. We ordered from the traditional menu and we were pleasantly suprised at the authenticity of the dishes. We ordered the husband and wife beef tendon/tripe appetizer, sweet and sour cabbage, ma po tofu, steamed flounder, noodles with meat sauce (chinese take of spaghetti bolognese), chicken with dried red peppers, steam beef with red sauce and sauteed pea shoots. All of the sichuan dishes definitely had a kick and numbing sensation. Compared to Peter Chang, I would rank it lower but compared to Hong Kong Palace, the Szhechuan place on 14th Street and China Star, Sichuan Pavillion fared better. Can't wait to try out more dishes with a larger group.
  16. Sichuan Jin River is closed for at least a couple of weeks (they said there hadn't been much carry-out business). Has anyone had good carry-out from other DC-area Chinese restaurants that are still doing business?
  17. I'll preface my post with this: I don't know shit from shinola when it comes to authentic Chinese food. Don, feel free to trash this note if it's not helpful - I won't be offended The Lotus Garden opened 4 days ago, so there's a chance the food and service are still a work in progress. Their web site is here. Their speciality is Cantonese cuisine with hand-pulled noodles. They've got the standard Americanized Chinese dishes we all know and love, but I think the "Chefs Specials" are their focus. Mrs DrX and I split a bowl of Chicken Sliced Noodle Soup ($8.25). It was...interesting. The noodles were rustic and fairly tasty. The sliced chicken breast was dry and flavorless and included rib bones and cartilage for our gustatory challenge. I realize the "real" Chinese chicken dishes include cleavered chicken parts, but I'm such an amateur, I don't know how to eat this stuff, especially in a soup. The most disappointing part of the soup was the fistful of fresh cilantro which completely overwhelmed any flavor the broth may have had. Occasionally I could pick up some pepper flavor, but mostly it was cilantro and cilantro with a lingering aftertaste of cilantro. I burped cilantro 20 minutes after we finished our meal! I had the Steamed Chicken with Ginger and Scallion in Chef's Special Gravy. Let's see...the positives...hmm...the plate it came on was pretty and supported the food fantastically. I'll admit that maybe this dish just wasn't for me and that it's actually a good dish to people who know the food, but I didn't like it. My dislike started with the cooked chicken face that accompanied the dish. The steamed chicken was dry (is that possible when steaming?) and the sauce was bland and was boring to me. The rice side dish was cold. Cold rice? Really? Of course, it used cleavered chicken parts and most of my time was spent peeling off the rubbery, fatty skin and prying off little pieces of meat from the bone and cartilage. I ate less than half the dish. I just got tired of working so hard for such flavorless food. Nancy had the Steamed Shrimp with Garlic Sauce. It consisted of about 8-10 large, butterflied shrimp coated with jarred garlic sitting on a bed of hand-pulled noodles in a garlicy sauce. We both thought it was tasty, but the garlic was 10x more than was pleasant (this coming from people who loved eating at The Stinking Rose in San Francisco). The shrimp were cooked very well. I thought the noodles were cooked about right for Chinese noodles, but my Nancy said Four Sisters cooks theirs al dente, so she was disappointed. Our server was very friendly, but didn't have a solid grasp on English. She told us it was her first day when we were having trouble ordering. It was obvious in that we had to show her our choices on the menu and she needed to mark them with a pen. I saw the soup get set on a cart outside the kitchen several minutes before someone else (not our server) picked it up and brought it to us. It almost went to another table, though. We had to ask for water after we finished our hot tea (which was good, but leafy). There were about 6 servers milling about, so it's not like they were overwelmed. Our entrees came out separated by several minutes, but maybe that's the way it's done in China. Europeans tend to bring food while it's hot, right, regardless of trying to serve the table at the same time. There's a large window looking over the kitchen where you can watch the chef make the noodles. It's quite a show. Several people left their tables to stand and watch. If you're bothered by ducks hanging by their necks, then you may not be able to see past them to watch the noodle puller, though. If you like duck tongues, pig blood, duck webs, jellyfish and pig knuckles, then maybe this is the place for you (they have them all). Serenity, a little east on Maple Avenue, and China Star also try to cater to real Chinese food eaters, in that all specials are written in Chinese and never English. Maybe this is Lotus Garden's target demographic, too. I'm interested to hear what other Rockwellians think about Lotus Garden. I'm willing to try it for food that I know, but our first impression was not good. Things that seem odd: over 200 dishes on the menu right off the bat after opening and that their hours state they close at 2-3AM, depending on the night.
  18. Never been, but I am intrigued. Anyone checked out this place? Great Wall - Szechuan House
  19. As I was foraging through the newly-opened Momo's Nepalese Food in Springfield Plaza, I noticed across the parking lot a large banner declaring "Grand Opening" and many colored pennants flapping in the breeze at what is now called Golden Hong Kong.
  20. Update on the Bethesda Fine Dining Location, which reports a May opening (credit--Bethesda Magazine)
  21. China Wok in Tyson's corner (next to Marshalls) hired Chef Wang formerly of Hunan Lion. He is not there every night, but when he is, he makes a mean Peking Duck. Call ahead to see if he is working. Plus they deliver Tyson's Corner 8395 Leesburg Pike Vienna, VA 22182 703-893-4488
  22. Today, after discovering that Myanmar was locked and dark (I'm 0 for 2 on my lunch attempts this week), I remembered this post and set out to find Miu Kee. I ended up at Vinh Kee, on Route 50 at Graham Rd. (same shopping center as Pho 75, but facing 50). We started with steamed dumplings, and although the dough was kind of tough, the dumplings were tasty. I had shrimp with Chinese broccoli and my husband had shrimp with spicy salt. Both were so good my husband is already talking about going back.
  23. I don't know if I went on an off-night, but I thought Kee was terrible. Or I ordered the wrong stuff - seafood - I felt like I was chewing on rubber.
  24. I had heard about this place before, as my friend Satellite Will had moved to the neighborhood, but hadn't tried it. My friend, the Booz Consultant, had a hankering for some XLB, and were not going to be able to go to Rock-vegas on a weeknight, so figured we'd check this place out. It's a super cute little restaurant. I like the red brick exterior. The first floor was pretty packed and we were going to sit at a table down there, but then the waitress told us that some old people came in, and it would be hard for them to go upstairs, so she sent us upstairs. I had the feeling no one would be up there, but the upper floor was also packed. And very Chinese. I think all the Asian people got to eat upstairs. So, we sat down. Took a while to get served. They have wine and beer, maybe cocktails, I don't remember. I got a Goose Island IPA. We ordered soup dumplings (they called them pork soup buns or something like that). 8 to an order, they took a while to come. They were small-ish, and not a whole lot of soup in them. Got a Agaric Garlic Salad, that was basically wood eared mushrooms. It was dry, but when you put the sauce on them, tasted pretty good. Then we got to ordering mains. We looked around and saw these metal bowls over burners, and tried to get an idea of what was going on there, but couldn't figure it out. There was two lovely GW students from outside of Shanghai, and we looked at their menu. Different than ours, of course. It was all in Chinese language. We asked them if there was anything on that menu that wasn't on our menu, they said it was basically the same. I was skeptical. So, then the people next to us got the same metal thing, and we asked the server. He said it was a dry pot. TOTALLY NOT ON OUR MENU!! Why do they do this??? Anyway, we got lamb dry pot and pork with garlic sauce. The dry pot came, lamb, chilis, green pepper, lotus root, mushrooms. I liked it, not super spicy. My dining partner wasn't as big a fan. I liked the pork, too, good flavor. Sort of reminded me of the sauce at the Uighur place that they give you on the side. We chatted with those students, and they said turns out the dry pot was on the Chinese menu, but not on the American one. I don't know what else was on there, but I'm sure they are hiding stuff. So, the XLB crave was sort of managed, but not the best I've had. I did like the dry pot, and don't think that's easily available in DC proper. There is probably other good stuff, they seemed to have some Sichuan options, and the beef spicy noodle soup looked good, but we didn't get since I don't eat beef and she wasn't sure if she'd be able to tolerate the heat. I'd go back and try some other stuff.
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