Description
Like other Muslim restaurants, China Islamic has a minor specialty in lamb, sliced thin and quickly fried with green onions, garlic and crunchy bits of fresh ginger; fried with the thick, resilient homemade noodles called “dough slice chow mein”; served in a cloying “sa cha” sauce. Lamb stew warm pot is served seething in a clay vessel, with thick, murky broth, cellophane noodles, cabbage, and the most extraordinary lamb, red-cooked on the bone, chopstick-tender and pungent with soy and star anise.
