Delicious old-vines Pais (Mission) from Lodi grapes. Currently on the by-the-glass list. Paired well with everything. Got all dishes we had not tried before.
Off-menu dish recommended by the owner: guo ta fish filet (鍋塌魚片) with noodles. Nice.
New dish: chrysanthemum leaves with fermented tofu sauce ( 腐乳茼蒿). Texture similar to ong choy but tastes more like broccoli. Nice alternative when ong choy is out of season.
Mongolian braised lamb ( 蒙古羊肉), recommended by the owner to go with the wine. Spiciest dish I’ve had there. Tasted gamier than the cumin lamb, though I don’t know if that’s thanks to the different preparation or if they just happened to get some gamier lamb. Will definitely order again when I’m with people who like spicy food.
I neglected to photograph the Mandarin chicken wings ( 乾烹雞), which were fried and caramelized. Similar to Bowl’d’s wings only not very spicy.