After much anticipation from reading recent threads I made it to China Gourmet for dinner Sunday night. Was pleasantly surprised at how nice the interior was, after judging by its uninviting exterior. I was expecting something much less formal, more along the lines of a China Star.
My husband and I were the only caucasians. We of course were given the standard american menu while the chinese couple next to us recieved the hand written homestyle menu, which I then requested. They had only one translated copy which they shared (identical to James' original posting). Though said that by the end of this week they will have a translated version for distribution.
The appetizers were the hit of the meal:
#17 Hot and Numbing Dried Beef
had the flavor and look of dried beef, but was soft and tender, really different and delectable
#20 Red Oil Wontons
Lots of perfect wontons with a chunky meat filling in a spicy red oil broth. I could have two or three bowls as an entree.
#22 Shan City Twice-Cooked Pork
I asked for a spicy pork dish with vegetables and this is what the owner recommended. Very good, though some of the meat was pretty fatty. The pork is cut in very thin long, wide strips, almost bacon-like, so it may be that the cut is naturally fatty. It was really flavorful and not the least bit greasy...I just mention it out of concern for one's arteries.
#23. Duck Breast with some vegetable
The only dissapointment. Unlike the name implied, it was an entire duck, bone-in and skin on, simply cut into chunks and piled on a plate. No vegetables, no sauce. We thought that they mistook the order, but there were no other duck entrees. For roasted duck it was good and juicy, but also very greasy, which you'd expect.
We probably could have sent it back, but did not want to insult the chef. So my husband ate most of it and then felt ill later.
Though all and all, really looking forward to a return visit. The chinese couple next to us had the boiled fish which looked incredible, and, as our waiter described it, a spicy chicken "chili" dish that's a new addition - a huge mound of chicken chunks that was totally smothered in red schezuan peppers and has my name all over it. Till next time...