The main dish…beef noodle soup. The ingredients. The beef shanks. Bone marrow! Toast…best way to eat bone marrow. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-132-1660′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Though I often profess my love for pork belly and prime rib,my favorite cut of meat is actually the beef shank. I’ve grown up eating a lot of beef shank and nothing quite matches the chewy toothsome-ness or the deep flavors from the long braise. Beef shanks can be prepared pretty simply like with Lu Niu Rou,which I wrote about previously,and it tastes great on its own. When I’m feeling a bit more adventurous,I like to make a it into a Sichuan style beef noodle soup via a really good recipe in Bon Appetit. The recipe calls for boneless beef shank,but I got the bone-in beef shank for a reason. After stripping the meat,we took the bones and roasted them in the oven and had the marrow with with some toasted french bread and lemony herb garnish. Unexpected (and delicious) surprise! Read after the break for a reprint of the recipe.
jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-99-900′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});And we’re back with more back-logged China trip entries! While we were looking for restaurants in Shanghai,Amanda and I came across a lot of positive reviews for Yuxin Sichuan. I know it’s kind of weird to be looking for Sichuan food in Shanghai,but Amanda and I were craving it and going to Sichuan was little bit out of the question . We’ve mentioned Sichuan food in our past entries,so we figured it’d be a good to taste the real McCoy for a point of reference. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-70-620′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});If I’m at a Sichuan restaurant,I always have to get their hui guo rou,or double cooked pork. This is another dish that I picked up from my parents while I was home for break. The main star of this dish is pork belly,which is first boiled in water until cooked,and then cut into slices and refried with vegetables,hence the “double cooked”. The pork belly is usually accompanied with peppers and leeks. Another must have is Lao Gan Ma hot sauce. I’ve started using this in all my spicy dishes and it definitely adds more flavor and more heat than the typical chili sauce that I use. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-66-515′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});In a departure from our usual NYC venue reviews,this review is for a restaurant from our hometown in Rockville,Maryland. For those of you familiar with the area,this restaurant is located in the Rockville Town Center close to Bob’s Noodle 66,one of our favorite Chinese restaurants. Sichuan Pavilion specializes in Sichuan cuisine (obviously) which is a style of chinese cooking involving lots of garlic,peppercorns,and chili peppers. And here’s a disclaimer:my dad and I love melt-your-face-off spicyness so when I say its spicy I mean really spicy.  |  | |
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