Pant-pant, om-nom-nom, sweat-sweat, smack, slurp, die.
Don’t worry, it’s death by Spicy Chicken, which is a good way to go. These chopped cubes are niblets with a sweet scorch that lasts long after you swallow the meat and spit out the bones.
It’s not just spice for the sake of spice. Their dishes are flavorful, seasoned for maximum savor like these sautéed slices of paper-thin Cumin Lamb.
Braised Pork and Dried Tofu is my favorite southern signature, something about the texture of firm strips of pork tempered by tender tofu. The tofu caresses as it smolders, a spice that’s almost soothing.
Have a side of Garlic A Choy, or a choice of anything veg to break up that burn - the Chinese know how to make good greens.
There’s something to this spice. It fires up the taste buds, and it singes without setting everything ablaze. There’s a perfect balance to these plates, a controlled burn that keeps you coming back to reignite.
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