The food was pretty ouchie.Curds in the Mapo Tofu was moderately obliterated. Still very grassy aftertaste indicating a lack of blanching in saline water prior to it's addition into the sauce.The sauce lacked ginger, garlic, scallion whites. Which resulted in a monotone flavor profile akin to very watered down hot oil. No hot oil was detected either.Nor was any doubanjiang, or spirits to aid in emulsion of the fats. Notable lack of wok hei in the aromatics and proteins.Chicken while not tradional can work in this dish, however it needs additional fat if not using a fattier cut like thigh or drum for mince.Lacking amount of prickly ash or its oil in the sauce, gives the indicative numbing to compliment the heat of the dish. Some was present but only knew that cause I saw some whole in the sauce.The chilis were not knifed through, nor were they toasted. Lack of spicy smokiness hinted at this.Jalapeños were unnecessary as the type used aid in the dishes color. Gives a better esting experience too.Not enough prickly ash was used a garnish. I get it prickly ash has gone up in price a little but that's a reason to skimp. 1 TB of the stuff toasted then smashed or grinded makes a difference.Sauce lacked sufficient thickening for the riceless style. Could see the oil and broth splitting from each other. This lends needed creaminess to the sauce as well, plus giving it body.No shame in adding a dash of sugar to balance things out. Just no white sugar, that'll harm the dish more than it could help.Tofu didn't sit in the sauce long enough prior thickening step. No real flavor detected inside beside overwhelming grassy notes.Lastly there was no wok hei in the dish, despite asking for it.Meaning the wok was not seasoned prior to making the dish and nowhere near enough heat used to cook it. Contributes heavily to sticking in a pan or wok.Things done right:Fermented beans were present, need more though since this seasons the dish.The type of tofu is correct, just blanche it first to firm it up so it survives getting sauced.Prickly ash was present but hardly noticeable when eating.Now we get to the xialongbao/soup dumplingsThe broth wasn't very gelatinous. Lacked the thickness needed to partially coat the filling.Both the broth and filling need more love to them. Flavors are there but need more to be present for enjoyment.The skin was pretty good, a little more wheat protein or colder water would've made them stronger so they can't leak the insides easily.Serving them with pointy metal tongs was not a great idea since they pierced 3 of mine.The dipping sauce hurt the dumplings more than anything. Didn't add anything to their flavors I'm afraid.Finally, the tea. It itself was too hot to appreciate properly. By the time it cooled down enough to drink, the leaves scorched.The cups hold the heat very well but that's a hazard when the tea is that hot.These things sound small at first, till you realize they translate to how other dishes are prepared in the kitchen.I'd love to come back try them again in the future, IF they can correct their mistakes but more importantly. Show that you're willing to make food you can be genuinely proud of.I was not charged for the mapo tofu, so don't be too hard on the place everyone.
It is rare when I give a place a full five star review, but this place deserves it in my opinion. The food came out fast, it was very quiet and peaceful in there, the waitress was very attentive, olace was very clean and overall the scenery and decor plus the classical music was just a fantastic experience I will be more than happy to come again! Thank you for serving me, I will be back! 10/10
We had a great experience. The hot and sour soup was fantastic. The location is fantastic. The server was fantastic. The lunch combos were great. I highly recommend the restaurant.
I’m not from Portland but I’ve been there on my last 2 trips. Food was amazing (very hot and fresh) and service was flawless.
Though I tried a few items, everything was amazingly tasty. If the starters are anything by which to go, I'm so very looking forward to sampling the rest of the menu.
Came specifically for the soup dumplings and was blown away. Delicious and beautiful inside. Come try the soup dumplings!
Good food. Helpful friendly staff.
Very good Chinese food. I have a good experience every time I go in
Great food. Fairly quiet when I went. The waitress was very nice and also very attentive to the table. The soup dumplings were amazing and the bbq pork was delicious. Highly recommend giving this place a shot.
Great service. Only one lady serving all the tables and still didnt have to wait long whenever we needed something. Dishes were cooked well. Sesame chicken, mongolian beef, and string beans with black bean sauce were some of my favorites. Sesame balls for dessert also tasted fantastic.