Word: hotly
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Dates: during 1980-1989
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According to the owners of the restaurant, Ta Chien is alive and living in Taiwan. He likes hot, spicy food. That's the wole story, were not the mystery rekindled by the limited edition Ta Chien print on the wall. It is a landscape, viewed through a peculiar window a foot high and perhaps ten feet long. There are sea, land and river mouths, but the whole is rendered abstract and emotionally disturbed by the odd shape and the subtle colors. It is a plain and impenetrable as Dylan's "Sad-Eyed Lady of the Lowlands," despite helpful paper signs...
...safe with any of the above and shrimp in hot black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...four similar dishes, rose shrimp ($9.95) and scholar's chicken ($8.50) have the superior vegetable assortment. It's the Taiwan melange of broccoli, miniature canned ears of corn, water chestnuts, pea pods, straw mushrooms, and scallions. The shrimp (six this time) take the race with a hot version of the sauce...
...four similar dishes, rose shrimp ($9.95) and scholar's chicken ($8.50) have the superior vegetable assortment. It's the Taiwan melange of broccoli, miniature canned ears of corn, water chestnuts, pea pods, straw mushrooms, and scallions. The shrimp (six this time) take the race with a hot version of the sauce...
...safe with any of the above and shrimp in hot black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...