Maybe you’re like me, and dream sometimes of opening a restaurant. I actually realize that it would be the worst thing I could do with my life – I’ve worked in restaurants and know that running one is not unalloyed fun – but it’s nice to fantasize.
And what type of restaurant would it be, you might ask. Well, sometimes it’s a Chinese restaurant. I live in Chicago, which is not a good Chinese restaurant town. There was a brief flare-up of Chinese-dining excitement back in the early ’70’s, when “Mandarin” cuisine was first introduced – but since then, things have not gone well. There are now only a handful of good Chinese restaurants in town (and a few more that are pretty far outside of town) – none of them anything like the old original, The Dragon Inn, which combined new and exciting food with a white-tablecloth ambience.
These days, if we want an outstanding Chinese meal, we have to cook it ourselves. Here’s a favorite dish that I’ve never seen in a restaurant – my adaptation of a recipe from “The Chinese People’s Cookbook, by Mai Leung:
Sliced Beef in Black Bean Sauce on “Two Sides Brown”
And another favorite:
Mapo Tofu (Pork and Tofu with Hot Bean Sauce)
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