Saturday, February 12, 2011

Mini Wok at Canteen 14

The day was cool after rain, so i suggested we check back on the China Cze Char in NTU Canteen 14 (non-air con).

干扁苦瓜, Deep Fried Bitter Gourd with Black Bean ($4)

The Bitter Gourd was a recipe that also includes saltish preserved radish, 菜脯. The fusion of bitterness and savoriness are titillative.

干妈牛柳, Fried Beef with Lao-Gan-Ma Sauce ($6), Rice ($0.20 x2)

The Braised Beef with Carrot was sold out and we yielded to a new try of fried beef with Lao-Gan-Ma sauce. What's Lao-Gan-Ma sauce?

Don't know, but we see just the same spices used in their common Sichuan spicy mix... ... still yearning for their Braised Beef!

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