We had no recourse but to commemorate it with a dinner that would keep the experience alive. Well, that's how I felt, anyway. The older I get, the more often I observe how we project what we want as something that everyone else wants. Hmm.
(I apologize in advance for the grainy state of the photos. These were taken with a camera phone, not a professional grade camera.)
We started off with this dish.
The bean curd skin was fried to perfection, and topped with that savory dark sauce and mushrooms - a very good start.
Then we had the house special for rice offerings.
Special Fried Rice, that was paired with their Special Sauce, seen below.
I know, it looks like a pot of soup. I was surprised at how filling their "rice sauce" was, that was the only thing Art and I didn't completely demolish. In the mix were peas, roast pork, fish cutlets, squid, shrimp and mushrooms - unexpectedly filling.
And this is how you "formed" your rice.
We had two viands, which were pretty standard in our repertoire when we ate at a Chinese restaurant: Squid with Garlic and Pepper, as well as Spareribs in Red Sauce.
Aaah. Burp.
What better way to relive the memory of our recent trip to the land where the inspiration of these dishes came from. It may come as a surprise that we never had any of these dishes while we were in Beijing. Not even the fried rice.
What we ate and what happened in Beijing will be for another post.
But for now, dine with us. Visually.
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