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<\/a>\nFried Eel with Lees<\/p>\n
We\u2019re assuming Fujianese cuisine is the order of the day because of the neighborhood and the presence of red wine lees in this dish. Wine lees are the sediment from fermenting and aging rice and red rice bran to make red glutinous wine, sort of the dregs. (But they\u2019re not bitter dregs, Mr. Spock; they\u2019re actually in-your-face umami brokers.) Look closely past that crispy coating on the pieces of fried eel and you\u2019ll see the characteristic red color. Definitely tasty, but beware of tiny bones \u2013 it was worth taking a moment to establish an anatomically informed strategy for each piece.<\/p>\n
Served in a Japanese bowl, this soup was flavored with an abundance of rehydrated mutton and a paucity of razor clam. No matter, I\u2019m sure it was the luck of the ladle and it was worth trying once.<\/p>\n Of course we did. Turns out to be another Fujianese soup, so called because it\u2019s made by pouring rice flour batter around the side of a wok to form a thin noodle which is then scraped into simmering broth enhanced with shredded greens.<\/p>\n Looking forward to my next visit! I love a Chinese restaurant menu where the dishes have names like Pot Edge or Meter Hour or Old Wine and Old Man. Read on…. Continue reading <\/a>
\nDried Mutton with Razor Clam<\/p>\n<\/a>
\nPot Edge<\/p>\n
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