*** As of July, 2006 Golden City is under new Ownership - posts on the "New" Golden City, can be found here, here, and here.
After my first visit to the "new" Golden City for lunch; I thought I'd give them a few weeks to get their act together. So after one evening of a few movies at San Diego Asian Film Festival this past October, the Missus and I paid a visit to Golden City to partake of the "Supper Menu" served between 9pm through Midnight. We arrived at Golden City at just past 9pm:
When we entered, just a few tables were filled along with one rather large, raucous party where the Older Chinese Men were pounding a few beers. One of the great things about the "old" Golden City; were the reasonably priced late night specials, and though the prices have gone up a bit at this new location they are still reasonable. Most dishes range from $5.25 - $6.95 from 9pm til closing.
So we started ordering; first with the Roast Duck ($5.95 - 1 piece):
The "old" Golden City made pretty good roasted meats, and I understand that the Chef used to work at Emerald making the roast meats. So I was looking forward to this. The skin was nice and slightly crisp, and the meat was nice and tender. But the flavor was a bit off; it did taste like roast duck, mind you; but the flavor was strangely muted, as if it was a mere shadow of its former self.
Rock Cod with Black Bean Sauce ($6.15):
One of the Missus's favorites, the fish fillets were cooked to a moist and tender state, and the onions were cooked through perfectly. However, the Bell Peppers were undercooked and very raw tasting. The sauce suffered from a lack of Black Bean taking away any personality from the dish.
Goat with Dry Bean Curd ($5.95):
Per the Missus's instructions, I'm not allowed to eat this. Between bites, she did say it was just as good as she remembers.
Lastly out came "My" dish; Kwai Fei Chicken ($5.95):
One of my favorite dishes back home in Hawaii is what is called Cold Ginger Chicken; basically cold, Poached Chicken served with a ginger-scallion oil. I've never really found a version of this dish that I've enjoyed on the Mainland. What I did find was Kwai Fei Chicken. Basically, chicken is rubbed with seasoning, and steamed. This dish is also served at room temperature or cold with the heavenly ginger scallion oil. Golden City used to be a regular stop for this at their old location. Tonight, the chicken was over cooked making it tough and dry. And not even the scallion oil could cure it. So in the end; I ate most of the oil on rice (it is really delici-yoso), and took the chicken home for Frankie and Sammy.
In the end it seemed as if Golden City was literally a "shadow of it's former self", as all the flavors seemed strangely muted. Though as we left groups of people started streaming in; searching for reasonable Chinese Food at 10pm.
In the last installment we have a "regular" dinner; and I'll have the same dish for lunch that I had on opening day.
Golden City Restaurant
5375 Kearney Villa Rd
San Diego, CA 92123
Hi Kirk,
I used to really love cold ginger chicken back in the day, but for some reason, I can't stomach it anymore. I think it's just the way the chicken is prepared (Hong Kong-style with the bloody bones). I do love the ginger/green onion sauce, and I used to eat it on my rice too!
Posted by: Reid | Thursday, 17 November 2005 at 01:49 AM
Ah, cold ginger chicken. I used to eat a lot of this when I was living in Guangzhou but I never knew what it was called. I did a lot of pointing back then. I'll have what they're having. Or I would just ask for chicken and that's what they brought.
I never knew what real chicken tasted like until I ate it in China--it was so much moister and more flavorful than the commercially raised cardboard we get here. And I like the way they serve it--hacked into bite-size pieces with all the tasty bones and skin still on.
Posted by: Angie | Thursday, 17 November 2005 at 06:37 AM
Kirk, why no lamb for you?
Posted by: elmomonster | Thursday, 17 November 2005 at 08:53 AM
Hi Reid - I still enjoy Cold Ginger Chicken; I guess the bloody bones doesn't bother me that much. I think I'll make some soon - or at least the scallion oil.
Hi Angie - It's funny that you mention chicken - when I've gotten chicken recipes from China, they always mention how things may be different here in the US, with our soft/mushy/bland chicken. Chicken & Pork are the two items that have been really dumbed down with regards to flavor here in the US.
Hi Elmo - Because it was all for Her....LOL!
Posted by: Kirk | Thursday, 17 November 2005 at 08:59 AM
Hi Kirk - I love that scallion oil too! Will you post a recipe when you make some?
Posted by: Candice | Thursday, 17 November 2005 at 11:12 AM
Lucky Frankie and Sammy! ;)
Posted by: Kristy | Thursday, 17 November 2005 at 03:05 PM
Cold Ginger Chicken!!!! Yes!!! From the first time I tried it till now, can't get enough. Combined with the ginger/green onion sauce. What a combination!!! A chinese chef told me that if there's blood coming out from the bones, the chef isn't steaming/boiling the chicken long enough. And he's right. I never ever saw blood coming out of his cold ginger chicken. I like the ginger/green onion sauce so much, I tried it over cold somen noodles. So-so. Probably better over hot rice.
Posted by: lance | Thursday, 17 November 2005 at 04:33 PM
Hi Kirk.. Cool food blog.. and good job! Anyway, I'm the guy you met last week eating Sushi in San diego. I'll put one up soon and then you can link to it too!
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[email protected]
Posted by: Matthew Wong | Thursday, 17 November 2005 at 05:55 PM
Hi Candice - OK, will do!
Hi Kristy - And unlucky me! LOL!
Hi Lance - When making the chicken you've got to ride that fine line between overcooking (too tough) and not cooking it long enough. The Ginger/Green onion oil is awesome on rice - probably a bit too oily on noodles though.
Hi Matt - Funny thing, I first commented on your site back on Nov 8th, and then to run into you a few days later....what a coincidence! Let me know when you're all ready to go!
Posted by: Kirk | Thursday, 17 November 2005 at 07:32 PM
Ahh...Cold Ginger Chicken. That's my friend's favorite dish. She's from Guanzhou and I guess it's one of the hometown dishes there.
She calls it Hai Nan Chicken. I'm pretty sure it's the same dish. It definitely has the same ginger/scallion oil. I'll have to tell her where you can get it in San Diego too. She hadn't seen it down here.
She tried making the sauce for me once, but unfortunately I didn't take careful notes when she did. I think it was just four ingredients -- oil, ginger, scallion, and salt. I believe she just chopped up the ginger and scallions and, this I remember, she said that you should pulverizie it with the back of your knife to release the juices.
Posted by: howie | Thursday, 17 November 2005 at 10:00 PM
Hi Howie - Just don't get it mixed up with Hainan Chicken! It's just four ingredients - but it's the ratio's that matter; I also heat my oil up a bit; but just to blanch, not cook(you want to keep that appetizing green color), and bring out the sugars - currently I use my food processor, but make sure to scrape out as much as I can of the oils - I'm just too darn lazy in my old age! Any reason it's not everywhere here in San Diego?
Posted by: Kirk | Thursday, 17 November 2005 at 10:07 PM
I've always wondered why this dish is not very commmon in San Diego. Maybe there aren't enough people from Guanzhou that have moved here?
When I went to visit San Francisco, she made me go to ABC Bakery & Cafe, order 4 chickens, and drive them down to her. But I think my favorite one I had was at Koi Palace in Daly City near SF.
Posted by: howie | Thursday, 17 November 2005 at 10:31 PM
Hi Howie - I'm of the same opinion as you. But based on the reactions I get when I eat Kwai Fei chicken with the uninitiated; it's based on the "look" of the chicken - they tell me it looks "raw". But once they try it, they love it!
Posted by: Kirk | Friday, 18 November 2005 at 09:29 AM
Kirk,
Ok, now that you've scratched the surface on how you prepare your ginger sauce, could you share your recipe. I tried making it, but just can't get it right. I always order extra ginger sauce, as after eating the ginger chicken, I just sit there and savor the ginger sauce. Yep, with somen, it was too oily. Got to try in over hot rice.
Posted by: lance | Friday, 18 November 2005 at 12:22 PM
Hi Lance - I'll do a whole post on it, OK?
Posted by: Kirk | Friday, 18 November 2005 at 01:24 PM
Great!!!! Looking forward to your future post. Thanks.... Since your "A Nimono Kind of Night", I was hope we'd be seeing more of your repertoire of culinary and homestyle dishes.
Posted by: lance | Friday, 18 November 2005 at 06:10 PM
Hi Lance - Ok, ok, I'll get it done soon! :o)
Posted by: Kirk | Saturday, 19 November 2005 at 12:41 PM
Omg...I so want this recipe! My mom loves the cold ginger chicken and especially the ginger and scallion sauce. I’ve been trying to make it for her, but it just doesn’t come out right. Please post it! Thx! =)
Posted by: May | Tuesday, 27 June 2006 at 09:00 AM