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dry fried flounder instead of chicken at san tung

augustiner | Mar 27, 2008 09:51 PM

today i had a late lunch with a friend at san tung. i know it isn't a board favorite, but of the options in SF proper for shandong chinese-korean, i prefer it vastly to san wang in japantown, for example. we split the shrimp and chive dumplings, and enjoyed them, despite their pungency coming back to haunt us later, over bubbly drinks. the jja jang myon, or zha jiang mian, had nice chewy bounce in the noodles. but my friend suggested we get the dry fried flounder filets, which i was hesitant to try. i've only had their vaunted dry fried chicken once before and after a bite or two, found it way too sweet. it was like candy. but the flounder came out and was so much better. it was still sweet, but it made sense, and there was an underlying fragrant, bitter bite from white pepper. the fish was tender and juicy under the still crunchy breading, and the mild fishy flavor fit the sauce so much better than the chicken i'd had before. i wish the spice from the dried whole chilies had contributed more heat, but that aside, i was really enjoying them.

maybe my batch of chicken months ago was from an off-night, but i didn't really like it at all. but this fish was good. i just polished off the leftovers out of the takeout box with my fingers, and while no longer crisp, it was still tasty. maybe this approach is better suited to mild seafood? i have to admit, i'm not the biggest chicken fan, but that last batch was a dentist's nightmare.

anyone have a comparable experience? and anyone have any suggestions for chinese/korean food in the city?

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