Tender braised lamb is great heartwarming everyday food. Banquet dining can often be wonderful, but Chinese food also has its delightful down-to-earth cooking that is more commonplace and representative of the cuisine.
Since King Fung offers a number of Northern Chinese dishes, I went for braised lamb, more common with all its meaty flavors, lightly spiced and well seasoned in the braising sauce. The lamb is long cooked, but they stir in some fresh tasting scallions at the end, just enough to soften them a little. Their sharpness and minute sweetenss contrast well with the heavier meat.
BTW, has anyone tried their Mongolian Fire Pot (actually looks like shan yang rou, aka lamb hotpot, a Beijing dish, I think)? Looks good, but they don't have sweet garlic, a surprisingly good side dish for the hotpot.
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