They do their mapo tofu Korean-Chinese style, so there aren’t any peppercorns. But I agree, their version is top notch!
Went to a banquet at Great China over the holiday. This was my first visit to the new space, which is just lovely. Food was every bit as good as I remember it. In particular, their Double Skin (aka yang jiang pi) may be the best version of this dish I’ve ever had.
Had the cumin lamb again last night. Either they’ve improved it or they’re executing it better, that goes on my favorites list.
Also tried the ginger scallion fish filet, very nice dish. Might be good with the noodles option they offer for the ginger scallion crab and lobster dishes.
At the owner’s suggestion I got the noodles ($5 surcharge). Thick, chewy, rustic wheat noodles, reminded me of strozzapreti or pici. Really good with the gingery sauce and the old Burgundy (from their cellar, still no bottle list). They use these noodles in the zazang as well.
Tried the chao ma mian (usually spelled mien) for the first time last night. Rich and complex soup with shrimp, mussels, calamari, sea cucumber, pork, and vegetables, slightly spicy, great cold-weather dish. Next time I’ll ask if I can pay extra for handmade noodles.
Reportedly that’s another name for jjamppong, the spicy seafood soup that’s standard at jajangmyeon places. I can see a family resemblance, but the other versions I’ve had were a lot spicier (few if any dishes at Great China are much spicier than you’d get at a Hong Kong-style place) and the seafood was always overcooked.
Updated list of the dishes I order regularly:
fish & vegetable dumplings
“double skin”
fried oysters
kimchee
Chung King chicken
tea-smoked duck
beef with golden chives
cumin braised lamb
mei cai kou rou (thrice cooked pork belly and pickled mustard greens)
ginger scallion fish filet or calamari
Ant Climbed the Tree
steamed surf clams
sautéed crab meat
ginger scallion crab or lobster with noodles
sautéed snow pea leaves
king oyster mushrooms with golden chives and cabbage
nappa cabbage with dried shrimp
eggplant with hot garlic sauce
ma po tofu with pork
seafood fried rice
chao ma mien
Best selection of Burgundies in the East Bay, no longer an open secret.
1 Like
New dish, Mandarin chicken wings. Nice crunch. Sauce was slightly sweet.
I think Great China’s in better shape than most places to weather the Covid-19 recession as they own the property.
Reopens for indoor dining March 30, reservations accepted for parties of six or more.
1 Like
1 Like
New-to-us dish, filet of sea bass (A.Q., this was $70). Really good. That must have been one big fish before they broke it down.
Double magnum of Bordeaux blanc, fun for a party.
2 Likes
Have you tried their mei cai ko ro and sauteed crab meat with steamed buns? Really enjoyed them back in the days…
Mei cai ko ro is still good. Second only to Hakka in SF for me.
I haven’t had that crab in ages. Princess clams are still great.
1 Like