5 Days of Feasting, Day 2 - China Max

After a satisfying visit to Izakaya Sakura, the Missus decided on China Max for Her second day of feasting. And a China Max post is somewhat appropriate, since my very first post on May 26th of last year was on a visit to  China Max with Ed from Yuma.

We arrived at China Max at about 530 pm, and the restaurant was fairly empty. Funny thing, I don't know if anyone else who has visited China Max has noticed this, but we've noticed on several visits that Asians are seated on the North side of the restaurant. Non-Asians are seated on the South side, and if your party has children in them, they will seat you in the back corner.

Could just be me, but we've noticed this seating "pattern" a few times, and always get a chuckle out of it.

The main reason we came to China Max was to order the Peking Duck (2 courses $32). The duck is served "cart style". So Mr Duck is wheeled out on a cart, by two servers.

One of the Servers gets busy carving the duck.

Making sure to slice off some of the crisp, rich skin, along with just a touch of meat.

The other server is charged with placing a dab of Hoisin Sauce, a slice of cucumber, and two slices of skin between two "buns".

There are a total of eight of these wonderful little "sandwiches" all told.

The duck skin were crisp and rich, the hoisin added sweetness, and the cucumber slice helped cleanse the palate. Not the best Peking Duck I've ever had, but good by San Diego standards. Also, the Missus had an interesting moment with one of the Servers, which I'll go into later.

We also ordered the Pan Fried Noodle with Assorted Seafood($14.95):

As with any type of mildly flavored Guangdong/Hong Kong Seafood style dish, the key is the quality and freshness of the ingredients, combined with cooking technique. So how did this fare? Well the noodles were perfectly crisp, not oily, and the texture changed with every bite. The scallops and shrimp were cooked to tender sweet perfection. The calamari was on the tough side, and the fish tasted too "muddy". I did manage to finish all of the noodles if that means anything!

The Missus ordered one Her favorites Stewed Lamb with Dry Bean Curd Stick($15):

There was quite a bit more lamb then I'm used to seeing in similar dishes. The flavoring was much to heavy-handed for me, and on the "medicinal" side. However, the Missus thought this clay-pot dish was very good, and loved it, even though the "Yang" food kept Her up and hyper all night.

Here's part 2 of the duck, minced duck in lettuce cups:

Minced duck is stir fried and placed in lettuce cups, with a bit of Hoisin sauce. We noticed that the usual water chestnut, seemed to be replaced with sweeter Jicama. The Missus usually enjoys the lettuce cups more then the buns and this was no exception.

I know I've done too many posts on China Max, with everything from the late night menu to the Dim Sum. This one will be the last for a while, but I thought it'll be nice to do a "one year after" post.

China Max
4698 Convoy Street
San Diego, CA 92111

I mentioned an "interesting moment" a bit earlier, so let me expand. As the Server was carving our duck, the Missus whispered to me, "Ask Her for the duck bone". My response, straight from the "conservative Asian Guy manual" was, "What, no way, that sounds cheap and embarrassing!" So the Missus requested the bone Herself. At which point the demeanor of our previously serious and stoic Server brightened. Her response? "Oooh, you know the best part, huh?" And suddenly there was a moment of bonding....exchanging of recipes and such. And before we left, Mr Duck, or what was left of him as brought to our table, in a plastic bag, placed in a plain paper bag. After all, we wouldn't want to share the duck bone secrets of the "Chinese Sisterhood", right?

So Mr. Duck was placed in a pot, covered by water, seasoned with star anise, ginger, the white portions of green onions, white pepper, and soy sauce. We simmered for about 2 hours, added tofu and bean thread...and this is what we got.

So easy, it's "duck soup", right?

Comments

[Kathy]

All that food for the two of you? Now that's what I call a feast - you sure know how to celebrate in style! :)

[thess]

Missus is smart! near the bone lies the best taste. My husband raised an eyebrow the first time we ate at KFC, when I asked him to leave the pieces with more bone and he can have all the meaty part.
btw, the 'sandwiches' aren't they heavy as starters? on the other hand, they look yummy!
Kirk, maybe in the future you could share with me your pan fried noodle technique? thanks in advance.

[clare eats]

oooh!
LOVE the idea of taking the carcus I bet they plan on them for their soups not yours cheeky bastards

[Joseph E]

Kirk,
I, for one, never tire of reading about return visits to your favorite places. It is always fun to find a new place, and I even enjoy the humorous parts of the negative reviews, but returning to one of the better spots in town is certainly worthy of a post.

But remind me to never show this series to my wife. Five restaurants in five nights?!

[Jenn]

Your wife is so smart!
Here in Korea, there are these flat bed trucks with rotisseries on the back with little chickens turning round and round. The spices they use are SO delicious and the whole neighbourhood starts smelling yummy if a truck's around! I stick the carcass in the freezer after I've eaten the little chicken, and when I have 2 of them, I make soup and it turns out so rich and flavourful. Your duck soup looks yummy!
I've never had Peking duck, but it looks good - and I'm drooling over the noodle dish!

[elmomonster]

It's 9:33 in the morning and your post has me seriously hungry for Peking Duck for breakfast. I guess I'll just have to settle for this Chicken breakfast burrito. SIGH.

[Kirk]

Hi Kathy - There was some leftovers...though no noodles, and no duck skin.

Hi Thess - I didn't think the Peking Duck was very heavy...of course I only ate 5 of those "sandwiches".....Personally my pan-fried noodle technique sucks - but then again, I haven't tried making them in a while.

Hi Clare - Actually the Server said that sometimes she'll take them home for her own soup!

Hi Joseph - Thanks so much. I'm always concerned that reruns....will be like, well, reruns. BTW, did I mention the shopping spree????

Hi Jenn - Good Peking Duck is sublime...... And yes, the Missus is a genius.

Hi Elmo - Hmmmm Peking Duck Burrito! Now that's what I can do with leftover duck - great idea Elmo!

[Joanne]

Kirk,
I am so happy that I came across your blog! Everything you describe is honest and funny. Obviously, you and Missus enjoy food and I gotta love that! My little brother is graduating from UCSD and my parents will want to go to a Chinese restaurant for dim sum or dinner. We're from the Bay Area so everything you've written and your pictures are so helpful! I think I'm leaning towards China Max for dinner (for that delicious looking Peking duck) and Emerald for dim sum from what you've written. I'll be flying in from the East Coast and I'm looking forward to checking out the other cuisines you've mentioned. Thank you so much!

[Rachel]

mmmm All those dishes look yummy. Peking duck is one of my favourites !! In most restaurants here and in Singapore you have a choice of fried noodles, hot and sour soup or sang choy bow, (the way you had it)for the second course. I have nevre thought to ask for the carcass though ... hmmm.

I have had it with those nice buns but very popular is also the "crepe" type of pancake. Also, a small sprig of spring onion is sandwiched in the sang choy bow, together with the hoisin and cucumber. That was very reasonable price for a peking duck :)

[Kirk]

Hi Joanne - Welcome and thanks for commenting. I'm glad you've found some useful info here. Let me know if I can be of any assisance!

Hi Rachel - Ah yes, the traditional Beijing style is with pancakes. I wish we had a choice - places in Los Angeles actually have 3 course Peking Duck...now that is a feast!

[Jenni]

Hi!

I love China Max! I found it by perusing your blog.

Do you by chance know the brand of chili sauce they use? I had dim sum there a week ago and they gave us a little dish of chili along with the shrimp and chive dumplings and it was the best chili sauce/paste I've had.

If you don't know what brand they use, can you recommend one?
Cheers!

[Kirk]

Hi Jenni - Welcome, and thanks for commenting. It just so happens that Ed from Yuma and I had lunch at China Max today. FWIW, I was told that they make their own. I either make my own, or buy a generic brand of Chili Paste(without garlic).

[ed (from Yuma)]

A huge thanks to the Missus. I ended up with a lot of duck bones, skin, etc from a roast duck from Jasmine. I never realized how good duck stock can be. Since Jasmine had cut up the duck, all the big bones were cut open, so it cooked up very savory in about two hours. I now feel like a fool for having ever tossed out duck bones.

[Kirk]

Hi Ed - Glad to know you made it back safe and sound! Duck soup is really great stuff - in many restaurants you'll get Peking Duck 3 ways which includes soup. Roast duck bones and skin make an even more flavorful broth. Also sooo easy....I guess that's why they say it's "Duck Soup".

[Jim]

Hey Kirk,

Stopped by China Max for dinner and I remember your comment: “Funny thing, I don't know if anyone else who has visited China Max has noticed this, but we've noticed on several visits that Asians are seated on the North side of the restaurant. Non-Asians are seated on the South side”

I’ve been there around 6 times and it did not occur to me we were always seated by the window (facing East), along with the other non-Asians. The same this time, we were directed to the window. However, all the Asians were on the other side (facing West). Does seem a bit odd, huh?

Anyhow, I had my favorite, Shing Do Chicken (sweet and pungent). It’s located on the small menu…not sure why they have two menus either. As I started eating, I forgot all about the North, South, East, West thing…the food is too good!

[Kirk]

Hi Jim - We did think the usual seating arrangement was "interesting", and didn't know if anyone else noticed.

[Julie]

I love Jasmine's hot sauce, if you haven't tried it. They make their own too.

Seems odd with the whole seating arrangement, btw, at China Max. I really dislike that kind of stuff when people pose people in the windows. Had that experience when visiting in other countries - putting the tourists in view of the public to draw in more customers.

[Dennis M Reed]

I went to china Max last Thurdays for the first time. I was seated at the most North-East corner and at times was surrounded by Chinese families! I asked the manager for a suggestion and she recommended the Shing Do Chicked and said I could get it with chicken, shrimp or fish. I choose the fish. It was fantastic...the sauce was tremendous and the fish was extra crispy and hot even when covered with the sauce. I am looking for a recipe for the Shing Do sauce...any suggestions?