(no subject)
Jan. 31st, 2004 04:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rivkaI just set the menu for an upcoming Chinese banquet. Now I desperately, desperately want to have the banquet right now. I'm sooo bad at delayed gratification.
Update: Upon RJ's advice, I am posting the entire banquet menu. Baltimore is conveniently accessible by air via BWI, or by rail via Amtrak's Baltimore Penn Station. We will happily arrange banquets for visitors.
Appetizer: Jellyfish with pork roll sausage.
Soup: Dried scallop chicken soup.
X.O. sauce with fah ji and conch. (Fah ji was explained to us as "like squid, only better.")
Shrimp with salad sauce.
Baby abalone with mustard greens and chinese mushrooms.
Double baked ginger scallion lobsters.
Hakka bean curd (fried bean curd stuffed with shrimp paste, in brown sauce).
Shredded steak with pear and mango.
Steamed ginger scallion fish.
Crystal fried rice.
Vegetable braised noodle.
Dessert: Sweet seed dessert soup & seasonal fruit.
Update: Upon RJ's advice, I am posting the entire banquet menu. Baltimore is conveniently accessible by air via BWI, or by rail via Amtrak's Baltimore Penn Station. We will happily arrange banquets for visitors.
Appetizer: Jellyfish with pork roll sausage.
Soup: Dried scallop chicken soup.
X.O. sauce with fah ji and conch. (Fah ji was explained to us as "like squid, only better.")
Shrimp with salad sauce.
Baby abalone with mustard greens and chinese mushrooms.
Double baked ginger scallion lobsters.
Hakka bean curd (fried bean curd stuffed with shrimp paste, in brown sauce).
Shredded steak with pear and mango.
Steamed ginger scallion fish.
Crystal fried rice.
Vegetable braised noodle.
Dessert: Sweet seed dessert soup & seasonal fruit.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2004-01-31 11:05 pm (UTC)Got it!
The food sounds divine.
no subject
Date: 2004-01-31 11:07 pm (UTC)Should I post the menu, or would that be unkind to people who aren't going to be able to make it?
*willfully ignoring the other comment*
Re:
Date: 2004-01-31 11:13 pm (UTC)I say post it; it may serve to inspire others who are going out for Chinese to try something different.
I admire your willfulness. In this particular regard.
no subject
Date: 2004-01-31 11:37 pm (UTC)no subject
Date: 2004-02-01 12:31 am (UTC)no subject
Date: 2004-02-01 01:33 am (UTC)The restaurant specializes in Hong Kong-style Chinese cooking, which relies heavily on seafood. It is a seafood-heavy menu, but for me that's a feature rather than a bug.
no subject
Date: 2004-02-01 02:06 am (UTC)Re:
Date: 2004-02-01 02:37 am (UTC)Re:
Date: 2004-02-01 04:02 am (UTC)-J
no subject
Date: 2004-02-01 02:43 am (UTC)*looks at leftover lasagne*
*sob*
no subject
Date: 2004-02-01 08:11 am (UTC)Re:
Date: 2004-02-01 02:49 pm (UTC)Re:
Date: 2004-02-01 05:31 pm (UTC)