Kung Shing Tsai *
Basically, sautéed water spinach (?) in garlic and loads of oil. Pretty good, but the ones in our fave Jersey City Vietnamese place Nha Trang are much tastier.
Spicy Beef in Hot Pot with Szechuan Peppers (no idea what this was called) *
The first thing you notice about Szechuan Peppers is how much more floral they are compared to bell peppers and even the peppers from Mexico. It has this nice combo of floral flavors, subtle sweetness, then mild heat. Pretty fun stuff, but the beef with odd bits was a wee bit too tough.
Pee Dan **
Basically marinated egg (thousand year old) with some thin, but sweet soy sauce. They use the same Szechuan style bell peppers which brings out this floral, sweet, plus heat thing. Really fun with white rice.
--- What the F - in a bad way * Good ** Great *** What the F – in a good way