(I hope I got the name right....it's the Beijing Chinese place a few doors down from Peach Farm.)
Tianjin steamed buns (I just had to order them after reading about the Gou Bu Li buns from Tianjin in Chow Alert) had a tasty scallion-dotted meat fillng that resonated very well with the side of vinegar, but the texture of the buns themselves were a little off and slightly soggy. It wasn't steaming hot; likely to have been kept on a warmer for a while. A shame, because I think they would have been great when fresh. Might be worthwhile checking them out earlier in the morning (I was there around 1pm-ish).
Sweet soy milk was great -- good soy flavor, obviously homemade. In this wintry weather, it's a prehistoric comfort
Beijing-style meat "biscuits" (think thick crepes) took a while to arrive; an auspicious sign of something cooked to order. It came fresh and hot, a thin crispy shell melding into a softer moist dough and then bits of pork. Good with the accompanying soy sauce infused with garlic and a soft glower of chilli.
On the whole, a pretty good lunch with a mix of hits and misses. Not fantastic, but satisfying and fairly worthwhile if one wishes to veer North on a Chinese culinary map.
P.S. I think that these little eats ("xiao chi") are only available on weekends during dim sum time.
P.P.S. They have lamb hotpot, which I think is a fairly popular Northern Chinese dish.
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