and some of the a la carte gourmet: chefs special scallop and shrimp.
Have to keep up the energy, you know. A few items on the menu I was
not brave enough to try: homemade marinated pig maw, pork skin jelly,
& braised pig trotters with soup. Other interesting dishes with fun
names: spicy duck chin, drunken fish- and a few interesting combos:
braised bullfrog with pepper in pot, lotus root stuffed with glutinous
rice, & braised sea cucumber with deer tendons (anyone in kodiak want
to help me try and recreate this?). Had to waddle around the hutongs
all afternoon to work it off...
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