Cantonese chain that specializes in just about everything including dim sum. The quality is only so-so and the place is loud, but who can resist the pull of 24/7 neon?
duck’s blood and beef tripe in spice
While this dish is considered a Sichuan specialty, few will be flocking to try it. The blood and tripe, which is pieces of cow stomach, is accompanied by a variety of offal. Many diners will be put off, but the truth of the matter is the delicious oily broth provides the majority of the taste. In fact, everything in the dish is there to soak up the classic Sichuan spicy and numbing flavours.
Maoxuewang also features tripe, pork meat, soybean sprouts, luncheon meats and dried day lilies. All of these rich-flavored foods are cooked in a rich stock containing Sichuan peppercorns, dried chili peppers and doubanjiang, a Sichuan condiment made from fermented broad beans. The coagulated blood is a unique ingredient that has a similar texture to tofu.
ground pork simmered with salty fermented soybean paste over thick wheat noodles
Zhajiangmian (Chinese: 炸醬面; literally: ‘fried sauce noodles’), or “noodles with soybean paste”, is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce. Zhajiang sauce is normally made by simmering stir-fried ground pork or beef with salty fermented soybean paste. Zhajiang also means “fried sauce” in Chinese. Although the sauce itself is made by stir-frying, this homonym does not carry over into the Classical Chinese term.
The topping of the noodles usually are sliced fresh or/and pickled vegetables, including cucumber, radish, edamame, depending on regions. Diced pork is used in classic Beijing Zha Jiang Mian (pork belly or other part that contains some fat). Its small size allows you to cook it in a short period of time, yet it still gives you a nice bite. Among all the different versions of Zha Jiang Mian, I prefer the Beijing style in which yellow soybean paste is used as the main seasoning
malva nut tree with pear
According to Chinese medicine, the use of “Pang Da Hai” can remove heat from the lung, cure sore throats, counteract toxicity, and moisten the bowels. Specific symptoms treated include: hoarseness of voice, dry cough or productive cough with yellow sticky sputum, sore, dry throat due to heat in the lung and constipation with headache and bloodshot eyes. Consume malva nut by adding one or two nuts to a large cup of boiling water and consume the liquid. Typically, in traditional Chinese medicine, malva nut would be part of a larger formula of herbs designed to address a person’s condition.
Although it possesses medicinal properties, care must be taken with its consumption. Avoid boiling more than 3 seeds per drink. Over-consumption symptoms include white watery phlegm, nausea, coughing, and swollen tongue. People with frequent digestion problems and abdominal pain or diarrhea should avoid it entirely.
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Date Visited : Oct 2019