the brown bits in the egg are that "tianjian preserved vegetable" in the background. it's been a while since i've eaten any sort of 冬菜 or 菜脯 with scrambled eggs as a meal at home or in a restaurant. chinese comfort food? i'm a sucker for anything preserved, salty, and spicy. one of my favorite dishes in the whole wide world is 梅菜扣肉。i wonder where i can find Hakka and ChiuChow style food down here in SD? i always have a craving for preserved lemon duck soup. it's a rarity nowadays of sorts. not many restaurants seem to want to go through the trouble of making it, and places that do make it only make a limited amount of it per day and you have to order it in advance.
you can't find good preserved lemons in the supermarket. that is the kind of thing little old ladies who smell like mothballs (ah, memories) make at home. hmm.. who can guess what my next project is going to be?
1 comment:
Hey, you might try the Hakka dishes at Gen Lai Sen down by City college. I wasn't crazy about them, but it's been a long time since I went.
The Noble Chef on Balboa used to do some Chiuchow dishes, but their chef changed last year and I don't know if they've bounced back. Golden City on Kearny Villa also does a few Chiuchow dishes, but is a little inconsistent.
Also, you might try some Middle Eastern markets for good preserved lemons. Not necessarily the style you're used to, but I've found good ones that might substitute well.
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