We stopped by Tasty China in Marietta last night with my pal from Knoxville who had introduced me to Hong Kong House — the Peter Chang-touched restaurant there.
We had a pretty great meal, including this platter of tender braised beef coated in gobs of hot chile, Sichuan peppercorn, onion and cilantro. We also spoke with owner Dahe Yang who claims that he has indeed signed a lease on a restaurant space for the wandering Chinese chef Peter Chang, who leaves scores of fans in every restaurant he has touched between Northern Virginia and Atlanta. Yang said that Chang was in New York shopping for dishware. Stay tuned.
In the meantime, we met the new Tasty China chef Jiguo Jiang, who prepared a fantastic meal of mostly vegetarian items for us.
Feast your eyes on:
Crispy fried mushroom strips. I was dying for a cocktail to go with this supreme crunchfest.
Braised potatoes and eggplant with peppers in a thick, mild soy-based sauce.
The best stir-fried cabbage any of us had ever tried. Chef Jiang said that he salts it first before flash-cooking it in the wok. It was crisp and not the slightest bit fibrous or leathery. Amazing.
In other food news: