Description
If you are looking to kill time until the duck comes, there is a really good dish of cold, sliced beef in a chile oil sluiced with Sichuan peppercorns, a take on Sichuan fuqi feipan, or for perversity's sake a version of Shanghai-style vegetarian duck constructed from tofu skin. The Shanghai-style preserved vegetables with chewy knots of tofu skin are nice. A stir-fry of asparagus with red dates and crunchy lily bulbs is something you might associate with Hong Kong. The tofu is made in-house, and cool, trembling disks of the bean curd are superb in a sauce made with pureed spinach and herbs. Cumin lamb? Why not. The green onion pie is very thin and very crisp.
