This month, Chef Zhang wants you to try some of his current favorites and it’s quite a mix of flavors! Next time you’re in for a visit, feast upon one of his suggestions:
- Red Carrot Pot – oyster sauce, chicken broth, leeks, green pepper, lard, soy sauce, salt
- Angry Frog – duo jiao, shiso, mini red chili, garlic, scallion, cucumber, chili oyster sauce
- Grandma’s Pork with Dried White Pepper – pork, Shan Gan (firm tofu), dried white pepper, leek, garlic, soy sauce, red pepper
- Steamed Whole Tilapia – daily catch tilapia, your choice of topping: duojiao (spicy) or ginger-scallion (non spicy)
Fun Fact! Our Grandma’s Pork is a regular dish on our menu, but this month we have a fun twist with dried white pepper! You’re probably wondering how we get white peppers, and here’s how. Chili peppers start out green when they are unripe, then turn red as they ripen. But white chili peppers get their color simply from being bleached by the sun. In addition to the different white color, the flavor tends to be spicy, crisp, and refreshing.