It's hard to characterize the exact type of cuisine served by Q's Chinese. The menu is very diverse, with dishes from Sichuan, Shanghai, Taiwan, and even Beijing (as in northern style). Sichuan items included chili oil dumplings, water boiled fish/beef, etc. Shanghai dishes included clear stir-fried shrimp, kao fu, Shanghai thick noodles, etc. The Taiwnese representations included fried and steamed stinky tofu, three cup chicken, Taiwanese style stir-fried clam, etc. And the northern style dishes rounds out the menu with Cong You Bing (scallion pancake), sour cabbage lamb stew pot, , and knife-shaved noodles.
With only one stomach available, I ordered the pot stickers, Ma La beef shank, and the Niu Rou Mian (beef noodle soup) with knife shaved noodles.
The Ma La beef shank was a small plate dish and was drizzled in a spicy red oil, topped with sesame and scallions. The meat itself was very well cooked - tender yet has a good texture. The flavor was also good, although it was not as Ma La as the versions at some other Sichuan restaurants.
The pot stickers were very big. These were the Shanghai style, very long and narrow. The ends were closed unlike some. They were expertly pan-fried with a golden crust on the bottom with all 6 of them stuck together like a row of cigars. The filling was mainly red meat. There was not much of any vegetable mixed in. However, they still managed to make it soft without being hard to chew. Overall, although the skin was wonderfully chewy, the filling was a little too meaty, so I would still rank this below the version at Joy and A&J's.
The Niu Rou Mian came in a big bowl. The soup was not as intense as I normally like. And it had a little bit too much of a sweet flavor. The beef were roasted from shank and most of the pieces were tender enough, though not very flavorful. Had they been stewed longer, they would of been much better.
The dao xiao noodles were good. However, they suffered from two things. First, it seems that the noodles were cooked first and let it sit in the bowl for too long before the soup was poured in. So the noodles basically became stuck together in one big chunk. I had to chopstick them loose to eat them. Second, the knife work of the noodle chef seems a tad less experienced than those at Darda. The noodles were shaved in different thickness so some were very thin and some were thicker so that after cooking, the thin was became too soft. This would not be too much of a problem if the dish was a stir-fried chow mian type of dish. However, in a soupy dish, it suffered a little.
So after stuffing myself with too much food, I think this place deserves more outtings. The dishes I had all were good, though not the best. These show promise that the rest of the vast varieties of dishes should yield even more good finds. And I also look forward to trying their Northern "dim sum" items such as the Luo Buo Si Bing (shredded daikon pattie), Yo Tiao and Shao Bing with soy milk, and the stinky tofus.
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