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Wednesday, 14 December 2016

Comments

RedDevil

It's nice to see the growing diversity in the SD Chinese food scene in the last couple of years. Thanks for the review.

Kirk

Hi RD - Totally agree. It's great to have bit more variety and interesting choices.

nhb

Looks delicious.

Kirk

It was pretty good Billy

Derek

Oh man - they had Guo Bao Rou?! I lived in SiPing City, China while studying kung-fu in 2005 and we ate this at least once a week. I've never seen it offered stateside and make it myself every year or so from this recipie http://www.theworldofchinese.com/2012/02/guobaorou-the-pork-dish-of-the-gods/ written by another student who studied at the same kung fu Academy. We used to judge if it was good by seeing if it made you cough if you breathed in the vinegar before eating it. I am SO excited to see a version made locally. Thanks Kirk!

Kirk

Have at it Derek. Guo Bao Rou are on various menus in the SGV....but this is the first "true" (i.e. chef from Dongbei) version I've seen in San Diego.

Derek

I've tried coming in for lunch a number of times but it's been closed each time. Finally got some takeout for dinner last night. Was happy with the mapo tofu & sour cabbage soup but disappointed in the goubarou. The texture was spot on but the sauce was overwhelmingly sweet with none of the usual sour tones I was hoping for. I'm hoping it was just an off/busy night and will give them another shot.

Kirk

Hi Derek - Sorry to say that I've had the Guo Bao Rou twice more and it now seems to be headed in the "Orange Chicken" direction. There are many more good dishes that I'll cover in an upcoming post.

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