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China Tofu in Union City- Trip# 4

Han Lukito | Jun 2, 200303:32 PM

We got there around 7 pm and right before it became full house (around 7:30 or so). Lets get right to the chow:

Mandarin spareribs: succulent pork chops in the usual sweet red sauce. The sauce is not goopy at all and just enough slathered on the surface of the chops. Tasty and a good version of the dish. $3.99 !!!

Sole with vegetables: pieces of white flesh fish sauteed with few slices of bamboo and generous bok choy. The fish was very fresh without any hints of fishiness. The sauce is probably just thickened. I think it lacks salt or soy- its only drawback. Just a bit soy sauce does the trick. $4.99

Tofu with bamboo and shredded pork: the tofu was rectangular cut bite sized and deep fried. The sauce was slightly thickened with chillis for an interesting spiciness. The chef also added thinly sliced seaweed that also adds texture to the dish. A winner here for only $4.99.

I am about 20% of my way through the menu and this place really interests me every time I visitted. I found out that the table next to me ordered a lo-mien, the version I had back in my home country which was a bowl of noodle in thickened eggy sauce mixed with combination of seafood and meats. It looked great. Also, the taiwanese noodle soup (dark broth) that Yimster mentioned really looked great nowadays. There are many other places to try but the prices and the breadth of the menu that this place offers really draws me. And the whole family love this place.

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