Word: shrimps
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Certainly there is no drift in the spring rolls, crispy outside but set apart by the flavor and freshness of the mix within. Shrimp dominates, but pork and mushroom are effective supports. The little rolls rush through various Chinese flavors like an overture, as though the appetizer was designed to appetize by example. The only (minor) flaw was an excess of grease on one of the three trials...
Main dishes are consistently satisfying, with no mistaking among six but must order carefully. It is not apparent to the menu reader that Ta Chien chicken, scholar's dry-fried jumbo shrimp, and rose shrimp are all as similar as adjoining arms of Ta Chien's China...
...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...
Then on to Monroe, where Sam had providentially organized an indoor speech, with finger sandwiches and factory air. Salt circles appeared on everyone's clothing. Leaving that building with its high brick walls and Boston ferns, shrimp on ice and tall, cool drinks was like being told you had won the lottery at lunch and then at supper being called an April Fool. When told to reboard, we fools fell in line like a chain gang...
...have reached Harvard University's Dial-a-Menu. Today is Friday, September 24. For lunch: cream of celery soup, Italian sausage sub, sub sandwich bar, shrimp fried rice, fruit salad, salad bar, and brownies. For dinner: sirloin steak, baked ziti, O'Brien potatoes, zucchini rings, long French carrots, salad bar, and ice cream. Bon Appetit...