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Restaurants & Bars

Hunan Chef's Tasting Menu - Oct 18, 08 [Fresno]

PolarBear | Oct 20, 200808:34 AM     14

Local and SF Bay area hounds got together for another feast prepared by Chef Liu last Saturday night. We shared a total of thirteen dishes and I'm not sure how many bottles of wine. Melanie Wong worked out the menu with Chef Liu, and his staff of Kathy, Sun, Monica, and another fellow whose name escapes me choreographed everything wonderfully. As organizers Melanie and I will reserve comments until others have chimed in, hopefully Melanie will add her photos asap. The local paper will feature the dinner in the food section this Wednesday, since Joan Obra was one of our guests.

The Menu:

Appetizer (cold plates)

Duck Web with Mustard Sauce
Bamboo Shoots in Shaoxing Wine
Chinese Spiced Pork Shoulder (Sichuan style)
Coral Napa Cabbage
Golden Prawns with Salted Egg Yolk
Spicy and Crispy Shredded Eel

Soup: Goldfish and Silver Flower Soup - Long net stinkhorn and White wood ear

Main Course

Mother and Child shrimp dish (Deep fried soup-burst shrimp balls and stir-fried lobster with macadamia nuts)
Crab Meats on Fish Maw
Braised Abalone and Fish Skin
Hundred flowers Monkey-head Mushrooms (Monkey-head fungus, Hericium erinaceus is the king of fungus)
Fortune Foil-wrapped Whole Fish

Dessert: Hasmar Golden Sweet Soup

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