Tasty China II

I spend a lot of time harassing Josh to go to a selection of Asian restaurants so it's always nice when I've finished my coffee and he says, "Do you want to go to Peter Chang's for lunch?" I think the answer is always yes.

Peter Chang is no longer affiliated with Tasty China II (which is probably why it has changed the name), but the food is still great.

It was pretty empty when we arrived though a few couples would come and go while we were there. I noticed that they put all-Chinese tables farther away and those with westerners over where we were. Yeah, we got tagged with the rest of the Americans.

We started off with the Shanghai tofu skin rolls which I really enjoy. This dish is different every time we get it. This time, there was a lot of sauce, fewer tofu skin rolls, and a whole lot of minced scallions, garlic, and whatever else is in there.

It was still good, though I think I have liked it better with less stuff on top and more on the garlicky side.

For a side, we opted for the dry fried green beans which come sauteed with onions (or shallots) and ya cai, fermented Sichuan mustard greens. Very good.

And then the star: braised fish in chili oil. This dish normally is served with either Chinese cabbage (Josh likes) or tofu (I like) but since we are usually torn, I asked for some of both. Hooray!

It was so delicious. Either my spice tolerance has gone up or it was a tad less spicy than usual but Josh's nose was still running. It was delicious. I know I said that already, but it was. Oh, so good. Perhaps it's because I saw less of the pepper sprinkled over it. Don't know. Well-seasoned, so flavorful.

Happily, we have leftovers of the fish and the green beans. Yum!