Tuesday, October 21, 2014
"Beef and Napa Cabbage," he said in heavily accented English. "It's what we eat in China." He further explained.
Of course I didn't manage to ask until after I ate so I've been waiting for a chance to go back and try the recommended dish. With just one day left in town I ventured in.
Not at all what I expected, the spicy dish was a delicious aromatic almost stew with chili flecked sauce to sop up with rice. A perfect winter dish. I kind of wish we had a Little Sichuan near us.