We ordered the 粥之家桑拿蝦 (Congee Village Sauna Shrimp). They brought out the aluminum pot with heated stones and drunken live shrimp. After putting the shrimp in the pot for several minutes, they were ready to eat!
It was cool watching the shrimp cook at the table!
The slight wine flavor gave the shrimp an extra sweetness, and the soy sauce they provided was great as well.
腐乳炒水蕹/白管通菜 (Water Spinach stir-fried with preserved tofu) Rather than regular water spinach, these had the white stems. The slight preserved tofu gave the veggies just enough flavor.
勝瓜肉碎浸魚肚 (Fish maw soaked in Loofah and ground meat). English description/name doesn't sound appetizing at all, but the flavor was very refreshing. There were also small pieces of 酸菜/picked veggies in the soup, to balance out the slight fishy taste of the fish maw.
Soup ladled out into a small bowl.
豉油王生煎豆腐 (Tofu pan-fried in soy sauce). This is a staple-dish we always order every time we go to Congee Village. The tofu is extremely soft, the crust is slightly crispy from being pan-fried, and the slightly sweet soy sauce made this dish very eat to eat!
海珊骨 (Pork ribs with shrimp sauce) For some reason, these ribs are smaller than I last remembered! Nonetheless, the taste was still just as good.
鐵板沙爹牛肉 (Sizzling satay beef). This dish came out after we finished all the other dishes...most likely because they forgot about it until we asked them where it is. This looked very very similar to the Pepper Steak with Onions we serve at the shop...the satay flavor was very light, couldn't taste it unless we scoop the sauce from the plate. There were also small chunchs of pineapple in the dish, which didn't really add to the flavor either.
No comments:
Post a Comment