Author Topic: Tasty China  (Read 30137 times)

Offline The_Scientist

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Tasty China
« on: November 22, 2009, 03:39:47 PM »
FG and I needed a break from a week's worth of nonstop cheese, so we ventured into a cheese-free zone, Sichuan from Tasty China Saturday night.  The place was about half full at 8:00, so we were seated right away.  Still no liquor license, so we brought our own, mutual fave Crios Malbec Rose to help cool the burn.

There is always one requirement when we come here: dry fried eggplant.  Some other places in town have it, but this one stands out for me.  Crispy outside, tender inside, nicely salty, a little edge from green onion, and plenty of heat from red pepper, it's not just the best version of the dish I know, it's the best eggplant dish, period.

We also ventured out into some unexplored areas of the menu.  The fish soup with sour cabbage was something FG had long ago, and I had not sampled.  We both liked its tangy broth, and I especially liked the inclusion of cilantro.  Pork soup dumplings took extra time in the kitchen, we were warned, but we were okay with that.  They were good, but not outstanding, and the wonton skin was a bit too thick for my liking, yet somehow we finished them off.  The real find was a daily special (written in Chinese and English on the front board) of crispy fried pork belly.  Lightly breaded and flash fried with red peppers, it was served in a woven cane cone and it was pure porky goodness.

We had enough leftovers for another meal the following day, and they gave us a 10% discount for paying cash.  A meal this good for $31?  You have to ask why this is one of our favorites in the restaurant rotation?
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Offline steve_drucker

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Re: Tasty China
« Reply #1 on: December 30, 2009, 03:29:58 AM »
This past Sunday night at Tasty China, lots of 106 proof Moutai, and these dishes...

Dried Tofu with Leeks


Sliced Kidney Salad


Garlic Stuffed Fresh Shrimp with Shredded Chinese Celery


Sichuan Winter Salad


Cucumber Salad


Honey Dipped Sweet and Sour Pork


Red Oil Big Fish


Camera Shy: Honey dipped squirrel fish

The pork was like dessert, the shrimp addictive., the kidney salad oddly seductive. The Red Oil Big Fish embodied the taste of Tasty China--intense with red oil and salt.

A preview perhaps, of Chinese New Year's menu items next month?


Offline Barnum

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Re: Tasty China
« Reply #2 on: December 30, 2009, 05:59:20 AM »
Mr. D, did you upgrade your camera?  Some nice shots... flavors almost jump out!

Offline totm

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Re: Tasty China
« Reply #3 on: December 30, 2009, 08:13:24 AM »
Damn good looking meal for 2.  Garlic stuffed fresh shrimp, wonder why the specifics on "fresh".
"It's your last day on earth, what is your final bite to eat?" Eric Ripert

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Offline GabrielsDad

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Re: Tasty China
« Reply #4 on: December 30, 2009, 10:07:24 AM »
Man, does that look fantastic.  I need to get up there - last visit was an AC function MANY moons ago. 

Does His Druckerness want to organize an outing for those of us with no TC cred?
There are things you do because they feel right & they make no sense & they make no money & it may be the real reason we are here: to love each other & to eat each other's cooking & say it was good.
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Offline morebread

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Re: Tasty China
« Reply #5 on: January 04, 2010, 11:38:55 AM »
WRT dry fried eggplant, the only other place that serves it that I know of is Man Chun Hong. What are the others?

Also, has anyone seen a good recipe?

Offline Hrothgar

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Re: Tasty China
« Reply #6 on: January 06, 2010, 11:35:47 AM »
Somewhat off-topic, but I know the Iberian Pig in Decatur offers "eggplant fries." I haven't dined there, but I wonder if they're anything like TC's ubiquitous dry-fried eggplant (in terms of how they're cooked, obviously not in seasoning).

Though I've been here probably two dozen times, I see some items at the top of this thread that I've never had that look fantastic. Must remedy!

Offline Beerbitch

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Re: Tasty China
« Reply #7 on: January 06, 2010, 12:23:30 PM »
Somewhat off-topic, but I know the Iberian Pig in Decatur offers "eggplant fries." I haven't dined there, but I wonder if they're anything like TC's ubiquitous dry-fried eggplant (in terms of how they're cooked, obviously not in seasoning).

Though I've been here probably two dozen times, I see some items at the top of this thread that I've never had that look fantastic. Must remedy!

The eggplant fries at Iberian Pig are fluffy on the inside, crispy on the outside and not greasy.  But, really, can't be compared to Tasty China's dry-fried.  Both are excellent...just different.

Offline Mike GadgetGeek Stock

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Re: Tasty China
« Reply #8 on: January 27, 2010, 05:11:23 PM »

I could be at TC for lunch tomorrow?   I have to go up there to Wylie road to take my camera for repairs.

CP said she could meet me, I'm aiming for a 11:45 - 12:00 start up timeframe. 

You don't have to sign on or sign up.  Let's have lunch there tomorrow?



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« Last Edit: January 27, 2010, 05:14:59 PM by Mike GadgetGeek Stock »
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Offline Minerva

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Re: Tasty China
« Reply #9 on: January 28, 2010, 05:57:28 AM »
I really, really wish I could join you, as I'm sorry to say I live In Cobb and have never been to this paragon of hot and spicy cuisine. You would be the perfect lunch companions to guide me through.

Unfortunately, I work in Roswell and about the only weekday I can get away for lunches is Tuesdays. But I'll be looking forward to your post on the experience.
Fish sauce...for when you want that flavor of cat food and athletic sock...in a good way. - Alton Brown

Offline Mike GadgetGeek Stock

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Re: Tasty China
« Reply #10 on: January 28, 2010, 03:33:13 PM »

Our lunch today was Very good, we had the Eggplant with Spicy Garlic Sauce, and a new dish (not on the menu) but similar to Shrimp with Scallion and Chili, except it had deep fried red onions, scallions, and delicious shrimp.

I have to go back up there Monday (or tomorrow) and pick up my camera so I'll try a couple other of the lunch time offerings.  It is so hard to order for just a couple people and get a variety of food.  As is was we didn't eat all of the Eggplant and they were delicious, but we did manage to eat all of the shrimp and only left a couple onion shards on the other dish.  

Though I thank you Minerva for the compliment, I always wish I had either Steve Drucker with me or Kit, they can and would wade through the hype and get good stuff to our table much better than I can.  There are a couple others on this board that know their way around the menu too.

Our food was really good today. we will be back.

.

« Last Edit: January 28, 2010, 03:35:17 PM by Mike GadgetGeek Stock »
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Chocoholic

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Re: Tasty China
« Reply #11 on: January 29, 2010, 09:29:56 AM »
You were there yesterday?  Where were you sitting?  I was at the round table with 4 of my colleagues from work.  We ordered safe, off of the lunch specials list.

Offline Mike GadgetGeek Stock

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Re: Tasty China
« Reply #12 on: January 29, 2010, 10:22:38 AM »
You were there yesterday?  Where were you sitting?  I was at the round table with 4 of my colleagues from work.  We ordered safe, off of the lunch specials list.

We were in a booth... next to the windows.. about the 4th booth from the door..

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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Foodgeek

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Re: Tasty China
« Reply #13 on: January 29, 2010, 12:10:45 PM »
We went last night. Dry fried eggplant, pork belly special and fish and cilantro soup. Very good. We were the last table in there after 9:00, but they were still very nice to us. With cash discount it was only $26, and we have leftovers again, so I know what I'm eating tonight.  :)

Edited to add that Tasty China is offering a special Chinese New Year menu on Feb. 9 of 9 courses for $50. They are offering a discount of $20 if you buy a ticket in advance. This should be a good one if you are looking for even more ways to celebrate the holiday.
« Last Edit: January 29, 2010, 12:15:48 PM by Foodgeek »
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Re: Tasty China
« Reply #14 on: January 29, 2010, 12:28:20 PM »
Is "dry fried" functionally equivalent to "sauteed in a wok"?  I made some "dry fried" green beans, and the procedure was to saute them in a wok with a small amount of oil.  I'm wonder if "dry fried" might have other meanings as well.

 

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