Just wanted to share my lunch from earlier today. Hong Kong Palace is running a couple specials (from the wall) that have fresh eel that they are bringing in. There are two, both very spicy. I had the "crispy eel" which had celery and scallions. It was spicy and sour and amazing. I have never had celery in a stirfried dish. It has an amazing ability to absorb flavors. Frankly, it was even better after five minutes when all the flavors settled and mingled. There is a second eel dish she translated, which sounded similar, but without the "crispy" adjective. If I get back this week I will describe it.
Secondly, does anyone know what the fermented black beans are that they use in the pork belly entree or in chinese cooking in general? Or does anyone know where the chinese grocery store is out on 50? I couldn't quite understand the name of the store when she mentioned it.