**** China Chef has closed
What would our humble little blog be without you all. Well, I don't think we'd be much at all without our FOYs(Friends Of Yoso), who always take time out to keep me informed of changes. Case in point would be the reason behind our recent visit to China Chef. Back in November of 2006, we visited China Chef, and found what we basically thought was a Dede's clone. It was okay, but nothing to go out of the way for. But thanks to FOY ReneeC, who always keeps me apprised of any activity on Her culinary radar, we decided to take a drive up to Mira Mesa, and grab a bite at China Chef.
The reason?
Need a closer look?
Some "specials" written on construction paper in front of the cash register. #1 Sweet and Sour Crispy Skin Fish. #2 Tea Smoked duck. #3 Chongqing Beer Duck.
What about #4? Well that's Rock Cod and Tofu Clay Pot:
This hot pot dish was just average. The cooking of the fish was mediocre, it was on the dry side, and crumbly, instead of flaky. The overall flavor of the "gravy" could have used more ginger, and some salt. Also, the addition of a vegetable component; maybe Napa Cabbage or lettuce on the bottom of the pot would have added some nice textural contrast. A very bland dish.
#5 Spicy Tea Smoked Duck.
This was a nice dish. Much better than any duck dish I've had at Ba Ren. The tea smoked duck was done well, and had a decent amount of meat. Many versions of tea smoked duck are salty and tough, this one had a nice smoky flavor, and a good chew. No, it's not your Cantonese Roast Duck, but smoking adds a very nice smokey-cured flavor and texture. This was double bonus, the duck was briefly stir-fried with green peppers, dried chilies, celery, and Sichuan peppercorns. And the whole thing was topped with peanuts. There was some numbing heat, but it wasn't very spicy.
Of course I couldn't leave without having some Cumin Lamb($9.95), that classic Xinjiang/Uyghur dish that has been absorbed by many regional Chinese Cuisines. I was once told that the Uyghur(Muslim turks) have spread throughout much of China, and you can find street stalls selling skewers of lamb seasoned with cumin in many large cities through China.
This version was quite interesting. It was rather light on the Cumin Powder, and could have used more salt. What the dish had in spades was that flavor which a friend of mine once called, "the flavor of the wild pasture". In other words, it was nice and gamey. That in and of itself made this a satisfying dish. The meat had a decent chew, I hate mushy lamb. Also, this was the least oily version of cumin lamb I've ever had. I'm still wondering if that's a good thing or not.
The total bill, including rice, tea, and tax, came out to $41.35. I can't tell you how much the specials were, no price is posted, and only a total was circled on our check. I was rather satisfied with our meal. It was much better than our previous visit to China Chef. I've heard that people think there's a new Chef at this restaurant. I wouldn't know, but I can tell you that there are some new dishes like Sweet Corn with Pine Nuts, and such on the menu.
China Chef Restaurant
9225 Mira Mesa Blvd #110
San Diego, CA 92126
Thanks for always keeping me "in the loop" Renee!