The Duotou clams are back at Putien. They even have a cute mascot this time. Along with an update to the menu that included, IIRC, around 20 new dishes. From what we learnt from the restaurant, the clams are referred to as 哆头蛏 or just 蛏 (chēng).
This braised home made tofu was one of the new dishes. Liked the spongy texture with the bean flavour which has soaked even more flavour from the braising sauce.
Stir fried kailan and beancurd skin was from the old menu. Had this previously.
Another new dish on menu was claypot chicken in Chinese red wine lees (红糟). I'm a little surprised that a dish with these red wine lees haven't been available here earlier when places like Xing Hua have already done so. Anyways, this was pretty good. Chicken was tender in a delicious gravy that was superb pairing with rice. Those black stuff are wood ear fungus.
One of the dishes from the current 蛏 season were said clams stir fried in dried chilli and garlic. Savoury and a bit spicy. I realized for the first time that these dried chillis can be eaten. Nice.
More 蛏 in omelette and mushrooms which allowed the flavour of the clams to be showcased.
Can't be doing all these flavourful dishes without rice.
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