A tip lead me to the recently opened New China Delight restaurant in downtown Mountain View, next to the Maru Ichi Ramen house. It takes over the place formally occupied by a Man Bo Duck restaurant. Not sure how good it was. Now it is a Sichuan and Shanghai restaurant.
The menu consisted mainly of Sichuan and Shanghai specialties. On this day we focused on the Sichuan side of the house and ordred the Fu Qi Fei Pian (Couple Beef on the menu), Water Boiled Beef (Braised Beef Fillet in Hot Sauce), and Ma Po Tofu.
Fu Qi Fei Pian had a good mixture of thin beef, tendon, and tripe slices in a bed of red chili oil. The flavor was very good - spicy and numbing from the Sichuan peppercorns. I give it a score of A-
The Ma Po Tofu was also in a bed of red oil, with cubes of soft tofu in a dark red sauce. The flavor was good but didn't have the "taste" of Ma Po tofu I'm used to. B+
The Water Boiled Beef came again in a bed of red oil, as it should be. The slices of tender beef lurked just beneath a mound of red, hot chilli flakes and Sichuan peppercorns and minced garlic. The flavor was excellent - very numbingly hot and spicy but the spiciness doesn't linger on as some other types of spicy dishes. The only small complain I have is that the slices of beef were pretty small and uneven. The menu only listed Lamb and Pork versions, so perhaps that's the reason the beef was not as well prepared, though we orderd it over the pork based on the waiter's recommendations. A-
After the wonderful dinner, I remembered that the tipster mentioned that the restaurant's chef came from Da Sichuan (Su Jia in Newark) and the old House of Yu Rong. I'm not surprised as both the Water Boild Beef and Fu Qi Fei Pian dishes reminded me of the version I had at House of Yu Rong. If indeed true, it is great news for bay area Sichuan fans as the great House of Yu Rong Sichuan dishes will live on...
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