The entree I got was pretty fine: braised duck with taro. The taro turned out to be slices of that gray-speckled type of konnyaku (I'm not remembering the Chinese term for konnyaku at the moment...). Is the tuber-like vegetable from which they make konnyaku the same thing as or related to taro? I confess I'm ignorant here. Anyway, the konnyaku turned out to be a nice contrast with the chunks of duck meat and a nice soother against the heat of the sauce. And there was a whole bunch of freshly chopped cilantro and scallion greens on top, that kept changing the dish as they fell into and got cooked in it. A really comforting and tasty dish.
But the stars of the show were the cold appetizers. I'm tempted next time to get a bunch of the appetizers for takeout and make a meal out of just them. I got a sampling of three: smoked tongue, dried beef, and tripe. What a terrific assortment of different meat textures, different levels of spiciness--different kinds of spiciness too.
(Edited to add: erm, this is a place in San Diego, I forgot to say ... Diane Street just north of Clairemont Mesa Blvd.)
Edited by mizducky, 10 December 2005 - 12:55 AM.