OT: Going to Peter Chang’s restaurant in Rockville MD
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Yumm
Shan City Pig's Feet
Marinated pig's feet, stir-fried with onion, cilantro, dry chili pepper, sesame seed, and Szechuan chilli powder
$21.00
Shan City Pig's Feet
Marinated pig's feet, stir-fried with onion, cilantro, dry chili pepper, sesame seed, and Szechuan chilli powder
$21.00
Sounds like a winner! I love pigs feet, but have never had them prepared al a Chinese…
Scallion puff pancakes to start.
Dry-fried anything. I'v been to seven of his restaurants, and the dry-fried eggplant is very good. The dim sum portion of the menu, especially if you're there for brunch, will be worth ordering.
He's Szechuan, but believe it or not, the Peking Duck is amazing. But he's Szechuan, so the Mapo Tofu is incredible.
If the menu has Tofu Skin Salad, get it! I always get it at Mama Chang's in Fairfax, VA. Summer Squash Emerald Noodle, depending on the season, will be among your favorite dishes. Anything "hot and numbing" on the menu will be absolutely delicious, but be aware that the next day, you will hurt....
(A few years ago, when Chang only had 3-4 restaurants, Pete Wells of the NY Times was coming to Virginia to write a review for his readers. Read it here -- I was the "informant" he refers to in his review.
I asked one of my operatives in the state to gather intelligence from a source inside Chang headquarters. “The betting on Chef’s whereabouts — and he generally informs no one of where he intends to pop up — is Monday-Tuesday in Virginia Beach, Wednesday-Thursday in Richmond, and Friday-Saturday in Fredericksburg,” my informant wrote. “I’m assuming it’s subject to change on a whim.”
Dry-fried anything. I'v been to seven of his restaurants, and the dry-fried eggplant is very good. The dim sum portion of the menu, especially if you're there for brunch, will be worth ordering.
He's Szechuan, but believe it or not, the Peking Duck is amazing. But he's Szechuan, so the Mapo Tofu is incredible.
If the menu has Tofu Skin Salad, get it! I always get it at Mama Chang's in Fairfax, VA. Summer Squash Emerald Noodle, depending on the season, will be among your favorite dishes. Anything "hot and numbing" on the menu will be absolutely delicious, but be aware that the next day, you will hurt....
(A few years ago, when Chang only had 3-4 restaurants, Pete Wells of the NY Times was coming to Virginia to write a review for his readers. Read it here -- I was the "informant" he refers to in his review.
I asked one of my operatives in the state to gather intelligence from a source inside Chang headquarters. “The betting on Chef’s whereabouts — and he generally informs no one of where he intends to pop up — is Monday-Tuesday in Virginia Beach, Wednesday-Thursday in Richmond, and Friday-Saturday in Fredericksburg,” my informant wrote. “I’m assuming it’s subject to change on a whim.”
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Your link takes me to a Christian page discussing why Christmas is on December 25th.
How far in advance do you have to order the Peking Duck? I get up that way every so often. Would be a nice treat!
Super Hot Christian chicks looking to date successful retirees that own ******* bombing boats…. Yes.
Used to live in Falls Church and eventually Capitol Hill for A bit back in the day. Route 50 was the go to area for Dim Sum and all things legitimate Chinese. You just convinced Tgar he needs to make the journey to try one of these Peter Chang restaurants. Thanks for the review.
Just reread @BrucePa ‘s post.
He’s a good foodie with very discriminating taste.
For once, it would be nice if you appreciated the advice you solicited.
It turned out that we were ordering for the table to share, so I got to try many things.
Scallion puff pancakes were almost vetoed by the three people who had been there before. I told them everything I read said you have to get them, so they accommodated me. They were really tasty, especially the curry sauce that comes with, and a lot of fun to eat with it filled with hot air.
My friend and his two friends who eat here often said that their favorite appetizer was bamboo flounder. It was good, especially the accoutrements.
We ordered the dry fried eggplant and it was a hit.
Pork soup dumplings were maybe the best thing we ordered.
The last appetizer was crispy green beans. Another favorite of the experienced Peter Chang diners. These were super flavorful, and just enough texture. This was a close second to the soup dumplings overall.
My friend and new friends also routinely order three pepper beef entre. It was very good. Like a spicy version of Mongolian beef.
My wife wanted chicken fried rice as she wasn’t sure about some of the more adventurous items we were ordering. The fried rice was nice, but a little bland on its own. Mixing it with one of the more salty/spicy entrees made it just right.
Lastly, we ordered the pigs feet. I love the unctuousness and gelatinous texture. Having them deep fried and with the spicy flavor they were really enjoyable. That said, most people at the table only tried one piece and my wife didn’t try any. I’m glad I tried it, as I know this is legit traditional, but wouldn’t order again.
Scallion puff pancakes were almost vetoed by the three people who had been there before. I told them everything I read said you have to get them, so they accommodated me. They were really tasty, especially the curry sauce that comes with, and a lot of fun to eat with it filled with hot air.
My friend and his two friends who eat here often said that their favorite appetizer was bamboo flounder. It was good, especially the accoutrements.
We ordered the dry fried eggplant and it was a hit.
Pork soup dumplings were maybe the best thing we ordered.
The last appetizer was crispy green beans. Another favorite of the experienced Peter Chang diners. These were super flavorful, and just enough texture. This was a close second to the soup dumplings overall.
My friend and new friends also routinely order three pepper beef entre. It was very good. Like a spicy version of Mongolian beef.
My wife wanted chicken fried rice as she wasn’t sure about some of the more adventurous items we were ordering. The fried rice was nice, but a little bland on its own. Mixing it with one of the more salty/spicy entrees made it just right.
Lastly, we ordered the pigs feet. I love the unctuousness and gelatinous texture. Having them deep fried and with the spicy flavor they were really enjoyable. That said, most people at the table only tried one piece and my wife didn’t try any. I’m glad I tried it, as I know this is legit traditional, but wouldn’t order again.
Sorry, I fixed the link in the original post.
www.nytimes.com
Peking Duck can be ordered off the menu (@pioneerlion83), and it is gooooood.....and if I was setting foot in any of his outposts right now, I would order the Tofu Skin Salad and the Peking Duck as my meal.
Where Peter Chang Cooks, They Will Follow (Published 2014)
Fans follow Mr. Chang around his five outposts in Virginia, where his dishes exhibit the imaginative leaps of a major Chinese chef.
Peking Duck can be ordered off the menu (@pioneerlion83), and it is gooooood.....and if I was setting foot in any of his outposts right now, I would order the Tofu Skin Salad and the Peking Duck as my meal.
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Peking duck is my all time favorite Chinese dish. They ordered it for me on every other dinner during my business trips to China.we didn’t order it this time but my buddy never had it before so we agreed to order it next time.Sorry, I fixed the link in the original post.
Where Peter Chang Cooks, They Will Follow (Published 2014)
Fans follow Mr. Chang around his five outposts in Virginia, where his dishes exhibit the imaginative leaps of a major Chinese chef.
Peking Duck can be ordered off the menu (@pioneerlion83), and it is gooooood.....and if I was setting foot in any of his outposts right now, I would order the Tofu Skin Salad and the Peking Duck as my meal.
Remember, Peter Chang is a legitimate chef. This is not your neighborhood, MSG-forward, Americanized chop suey and spare ribs kind of place. He specializes in Szechuan cuisine, was the chef at the Chinese Embassy, and became this enigmatic presence who popped up at China Star in Fairfax, then to Atlanta, then Knoxville, then Charlottesville, and always attracting a solid flow of people with educated and adventurous palates. When he began opening his newer outposts in Virginia, then Maryland, and now Dupont Circle, he settled in and began serious culinary perfection. Do not enter his restaurants thinking that you can get General Tso's chicken or similar Americanized dishes. Come prepared to explore the Pork Belly of Mapo Tofu or Clay Pot anything, and if the menu item has "Hot and Numbing" next to it, give it a try. Seriously.
David Chang is a big fan of MSG and proposes the hysteria around it is undeserved and racist.
I’m not a chef, doctor or food scientist but I agree. A bunch of us were going to go out for Chinese, it was American Chinese but quite tasty. My sisters friend questioned whether this restaurant used MSG. I asked her what was wrong with MSG and she said she didn’t know, but it wasn’t good for you. I am aware that some people get headaches from it, but am aware of zero health concerns in general. It occurs naturally in food.
I'm a big fan of glutamates too, and I adore David Chang (who is from nearby Vienna VA). But the overuse of MSG in Americanized Chinese restaurants causes the food to be shiny and makes us thirsty. There are already plenty of glutamates in meats, fish, soy sauce, mushrooms, and other ingredients. I'm opposed to the overuse of MSG.
Yeah, but you know the stigma isn’t around overuse - it’s around use in general.
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