Three of us dined at CS this evening, and had an excellent meal. Indeed, they no longer make the Chen Cang beef, explaining to me that the buns required too much time to prepare, and yet remaining unwilling to make the dish even without the buns (I have asked for a recipe so I can make it at home). The waiter suggested we try a dish with similar flavor--dry cooked lamb--and we loved it! It's served in a chafing dish with vegetables, and while it is not 100% the same as the beef, it has the same cumin flavor and a really wonderful texture. Order it.
Along with our lamb we also had two dishes from the specials menu, a frog leg dish and a spicy crab leg dish. Both were very good, and while the crabs had a better sauce, there was not much meat on them. We also had a simple dish of sauteed rape (you cai) that was great.
The place was hopping, though with more non-Chinese than we are accustomed to. The non-Chinese seemed to be ordering from the back of the menu, with a LOT of fried wontons and similar and not a Sichuan dish in sight! Oh what fools those mortals be!
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