Restaurants & Bars 2

The Secret to China Star

Steve | Jun 7, 2006 02:39 PM

Now that China Gourmet is off the map for Sichuan cooking, once again it's time to turn to China Star as the prime choice in NoVa. But where to start?

You can't go wrong by hitting this formidable duo: the eggplant in garlic sauce and the lamb in sizzling pot. The lamb is dry-fried with onions. Velevetized and blazing hot. The eggplant is a rich, caramelized stew splashed with some vinegar.

Added to that we ordered some greens, sauteed. We didn't get this off the menu, just asked, and we were served a kind of Choy (U-choy?) with garlic. Also had the diced ma la rabbit, a near perfect rendition.

The other item we ordered was the first special of the day: slices of buffalo fish and potato in a broth with some mushrooms. The fish melted in your mouth. The broth was not aromatic, though, just a touch of salt. This was a very good compliment to our other dishes, but I wouldn't order it alone.

It was a terrific meal by any standards.

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