Inspired by the recommendations here, I had lunch at Ed's Potsticker House yesterday. Following the advice of this board, I ignored the "50s Nebraska Chinese" menu I was handed, and asked for the Chinese takeout menu. The waitress said yes, and returned, not with this menu (which I'd seen displayed in the window), but with two menus not listed in RST's rundown of Ed's menus (see below). One was about eight pages long, and bound in leather or an imitation thereof, and one was a two-sided laminated sheet headed "Chef recommends"; both listed every dish in both Chinese and English. Both offered a lot of unusual dishes, including the ones I'd written down from this board, so I didn't complain.
I ordered sauteed sea cucumber with beef tendon from the "Chef recommends" menu. From the other menu I'd been planning to order eggplant with garlic sauce, but then I noticed they listed deep-fried pork intestines, so I had to try that. The sea cucumber dish was good, though I wouldn't say it was my favorite: it was blander than I prefer, and the beef tendon (I assume) was very fatty. Actually, I'm surprised I liked it as much as I did.
The pork intestines were heavenly, at least when they were freshly served and piping hot (which I've found to be the general rule with fried pork intestines). Unlike dishes with similar names I've had elsewhere, these were "nuggets" covered in a light, crispy breading and came with a small dish of salt, MSG and other spices mixed together, for dipping the nuggets into, though they were plenty flavorful being dipped.
(Incidentally, I don't know what people imagine pork intestines are like, but as I've had them in Chinese restaurants, they aren't smelly or slimy or anything like that. The ones I had yesterday you would never guess were intestines if you hadn't eaten them before. What pork intestines are is fatty: the ones at Ed's were almost pure fat.)
If I'd known that the sea cucumber and beef tendon dish would be so fatty, I'd probably have ordered the eggplant with garlic sauce or something else instead. But as it was I had a very good meal. I'm not quite ready yet to put Ed's up there with Spring World, but I'm looking forward to going there again.
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