00000 - 00000 of 00000
00,000 of 00,000
Chong Qing is the type of Chinese restaurant where the menu bumps into the triple digits and contains items ranging from the tried-and-true (orange and sesame chicken, chow mein) to the rare (I've only seen the crispy rice crust dishes, toasted grains scraped from the bottom and sides of cooking pots, in the Persian style called tadig) to the esoteric (lamb stomach hot pot, pig kidney, and mao xue wang, a specialty known in English by the charming name bubbling blood that combines the best of bún bò Hue with menudo).
When doing a cover story about noodles, the first thing you need to do is get rid of all the bad headlines that quickly pop into your cliché-addled brain. "Oodles of Noodles!" "Noodling Around!" "Noodle Knowledge!" "My Life As a Noodle!"... More »
Fried tofu was never something I thought I'd associate with the words "exciting" and "addictive" and "I want this in my mouth every day." But the cubes served up at Chong Qing Mei Wei make me crazy--F... More »
The World on Your PlateIn Orange County, you can go around the world in 50 states (or cities, or regions, or styles, or whatever) Next time some xenophobe tells you Orange County is culinarily bland, doesn’t offer anything other than Taco Bell... More »
Hot, Hot, Hot!This is the type of Chinese restaurant where the menu bumps into the triple digits and contains items ranging from the tried and true (orange and sesame chicken, chow mein) to the rare (I’ve only seen the crispy-rice-crust... More »
More than Sri Lankan black curry, more than a torta ahogada, even more than habanero salsa chugged from a shot glass, the spiciest dish ever to grace Orange County is the pork spareribs offered at Chong Qing Mei Wei. So many dried, gnarled red chiles adorn the dish that it looks as if someone exploded a red party popper over your lunch. But that's just the beginning: Chile flakes top the peppers, and spicy cooking oil slicks the plate. The cut-up spareribs feature a chile-based rub and... More »