A small local chain, owned by a Dalian native, this cozy corner restaurant could do no wrong. My father loves this place - its a throwback to the old Dalian, he says.
Well the food is fantastic, thank god, or I'd have to pretend to like it until they closed. Random higher-end Chinese restaurants are pretty interchangeable, but this chef has some spunk. They make all the classics like our favorite Conch and Cabbage, but they do add their own touch to bring out the flavors a little more. This dish is usually just salt, but they infuse a smoky finish to give a punch to the conch.
The smokiness sits nicely with a sip some local beer. We request the strongest flavors, but they all taste like water compared to the craft IPA's I'm used to. They are refreshing and easy to drink, though...I could get used to day-drinking this stuff.
More dishes that go with beer: Jellyfish meshes with veggie shreds. It’s crisp and refreshing, and I love the chewy strings splashed with garlic and vinegar.
Comfort comes in a regional-special Oyster Stew. The oysters add the brine while Chinese sauerkraut softens the sting. Fried tofu absorbs it all its pores, and each bite bursts with hot and seafood soup.
There's a Sweet n’ Sour Pork in case you're missing the meat. They deep fry these delicate, fatty strips to a perfect crisp, and they manage to spread the sauce in a perfectly even coat.
Yu Choy is flavored with pork belly and garlic...like every vegetable ever cooked in China. The stems are crisp, and the dish is light and uplifting.
This cold dish of Okra and Clams is like nothing I’ve never seen, and it's probably my favorite. The sauce is a viscous oyster with plenty of garlic and briny strips of clam to spice things up.
Even my uni-hater husband loves the Pork and Uni Dumplings and the three of us had no problem clearing all 18. The pork provides a savory backdrop for the sweet n' salty dots of orange roe.
The Chive and Shellfish Dumplings are a more traditional filling, with fluffy egg bits acting as glue. They make them well, but there's no point if you already got the uni dumplings.
My father isn't wrong. The Dalianese know their food. They have the freshest seafood at their disposal, and they cook with a distinct lightness and freshness, and the simple style of sautée leaves room for full flavors to form. I haven't had a meal in Dalian that I didn't like, but this one remains more memorable than most.
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