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2009-10-07
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Television's primetime is not the prime time for dining options -- you see people lining up in each and every store (even at those you KNOW that serves crappy food, especially when you feel the urge to reach out to those people informing them they're about to spend money on crap). You also fail to make a decision. At a time when you need something to eat real fast, usually "real good" doesn't get to be factored in, and on this day, we chose this place to have a quick bowl of noodles so we can mo
We aimed for fishballs, primarily because ever since we landed back to Foodieland after the Eurotrip we have yet to get a fix at noodles with fishballs. So here we were, 3 of us sat down and swiftly ordered "魚皮餃河"and "魚蛋河". Seeing something strange such as "豆苗餃米", we ordered one as well. (Each, $20)
The blaring TV screen stole our attention, but soon enough mine got shifted to the picture laden walls -- each item on the menu has a picture, a name, and a pricetag on, as if those who don't know "tripe" will ditch their adventurous attempt if they don't witness the possibility of "stringy dark strips resembling a cross of jellyfish and rubber band, and comes from a cow". We wanted one ($28) but it was sold out when the night was still young.
"魚皮餃河" arrived in a flash -- 5 pieces of dumplings with the wrapper slightly off beige and translucent revealing pork filling the colour of light pink. It's cooked, and it has always been pink like this. The dumplings were ok, except that I would prefer the wrapper to be more on the chewy side though. Rice noodles were uniformly cut (probably ordered cut) and easy to slurp up in bunches. The broth was made mostly with fish -- milky white and each whiff of aroma brought up reminiscence of the bones of many fish being simmered down to liquid essence of fishiness.
I've always considered 魚蛋河 to be quite exclusive -- since there are always more variations on the fishball itself (using fish as a primary ingredient) but in different forms. Here there are the conventional fishball, then the "fish slice", and a few deep fried conical shapes of fish. They all tasted quite the same, afterall they're all made with fish, just into different shapes. They all tasted quite evenly fishy but slightly softer than I normally have mine as well.
豆苗餃 turned out to be a copycat of the 水餃 on the looks. The filling, however, featured a mix of pea tendrils unlike the wintry pea tendrils we normally have. This one is coarser and bearing lighter taste. The shrimps are chopped into bits, mixed with pork and perhaps a little bit of waterchestnut for textures. The overall impression wasn't bad, but they dumpling itself was too large on its own. No wonder they only put three in per order.
Now that we've had our fishballs and noodle fix, we could easily head out into the night. Yet one of us, while finishing last bits of her noodles, suggested with a twinkle in her eye, that she sees possibilities for drinks afterwards. And then, off we go, disappearing into the streets, passing through bustling traffic and hungry lines yearning for the next best dinner when the night is prime.
张贴
