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2017-06-05
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This restaurant is located next to Chuen Cheung Kui on Connaught Rd in Sheung Wan. My wife told me about it after she overheard some Shanghainese folks complementing it, which is generally enough for us to give a mainland eatery a try. We went for lunch and were not disappointed.The cold pork belly and cucumber dish was nice, and different from how we are used to having it at Sichuanese restaurants. The thing that really matters for this dish is the sauce, which is generally fermented broad bean
The cold pork belly and cucumber dish was nice, and different from how we are used to having it at Sichuanese restaurants. The thing that really matters for this dish is the sauce, which is generally fermented broad bean paste or doubanjiang 豆瓣酱, and theirs tasted pretty good. Often in HK, what a restaurant will call doubanjiang is just fermented soya bean paste with some red oil, or something like that. (If you ask for doubanjiang as a condiment at a dim sum place, typically that's what you'll get.) This struck me as the real deal though. If it's not, nice job fooling me anyway!
This other pork dish was excellent. The main flavor is sweet black Chinese vinegar, which goes lovely with anything stir-fried this way.
The dandan mian was good. Not too much peanut flavor, but definitely noticeable. Would have liked a bit more spice, but oh well. The noodles they use seem to be good quality as well.
I enjoyed the spicy fish soup with pickled veggies. There was a lot of fish, and that's something I can say about this place in general: they are fairly generous with the meat.
Overall this is a great lunch place and we will definitely return to try different menu items we missed. The quality of this place strikse me as good enough that trying something new is worth the risk!
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