Description
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).
