![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3UhJo80FwK63F2HIdkcBJo49Az9zkpYVPmJTYvWoOeqso4XdehSX8k4Iyq-YNDbtolmmu6cum0FbtXQm3hkk7cBoKj2yw9aow6coKznU3VyfT5by7AASxWqK1cOJYtx5d1QM/s400/aus-per-chins-card.JPG)
To my dismay, Emperor's Kitchen is being closed for a month due to management issues, so I headed to Chin's next-door to satisfy my snowcrab cravings.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSHSox7hl1PjcJiGzJJOt19Tl5CvugoTwyWIiaMhI_mpxbZ39yp0ahdKalIDAg5qTvI9Ro4_cjBTgtDFc6FxjeBErsd_PNxCGZT9zRD2gJhubGW7xTeXNqt-YqspA3dnv2Ax4/s400/aus-per-chins-saltpepsquid.JPG)
Of course, one can't just eat crab alone. The salt and pepper squid here is pretty good. A tad bit salty but that's ook with me. Love the garlic bits in this.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTSRBxm1W_rBoYzVbPIc4aei4xAmHEENKQ-9cD1zxmx6gMzPJdjUCv75mgXLRpo-HgqggLDwg5_dEVp-cO6oPKwGqsFjYj2ZixJD6xJn1NBhY1dvn6M9O_fBU30lkhMUsLYSt/s400/aus-per-chins-shanghaibeef.JPG)
I'm pretty sure Shanghai beef is some pseudo-Chinese dish because I've never seen this before in Shanghai. It's pretty much like sweet and sour pork but with beef instead and a slighty more tangy edge. Not too bad really. Great to whet the appetite.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRH2cOG-_LTpoxHLSTfE8e3ODQ8tWET6s_MhdrGUlrT6EkB_GwXdz8iinvn-_pmEUPS9heZuKotTvU2DE5Z2TS4QBUDdbpkHIcJcnQlM2kr9O2xyNu-pD6PLd4SLx7OuIXUJH1/s400/aus-per-chins-spinach.JPG)
The obligatory rabbit food for the meal was Chinese spinach cooked with three types of egg. They do it pretty good here, reminded me of the one I had at
Canton Wok.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpfXkiktcThcDUqGdnFZTH18uYMQf6zqFLjwhVEc-P2Vb0BunpdjtbQ93HZMoM8KLFAWBW-K7uxNK_4tsWmqNlvWZ2kNU21l_huwO8KYcfP_2avP1OCxRrgSsj1OzHP-TKqEt/s400/aus-per-chins-livecrab.JPG)
Now for the star of show, where this 2.5kg baby changed from this into...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghSsK7xecNh-uUjQWhVHNe6Cmrl5Gh_L8e1VQ-rFrytUpStgytyYgtbHtaBJm8HX4BGyOlHfKrJFlvJ7TUZDi_oylCXlOUublTQSEUwql7MLm0Go0j1gc1hmuR8VN27CCU3Wn/s400/aus-per-chins-crabserved.JPG)
this. We had it cooked with superior stock and had some noodles thrown in to soak up all that flavorsome goodness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1k6R6bGI8QvLhnOH92FpChBe-Cl7X40UZiPo9E6MH0omcPH8fXh0R5d5l9po4eSh1vh4KgjOQTy9d6-tkbEbGb5Mxr3tYwtyjqAiQDp2LGSBX-5vHQRqrdYf9AswffwFjzufM/s400/aus-per-chins-closeup.JPG)
I'm not a big crab person but I like snowcrabs. The shell is soft and relatively easy to take apart and the flesh is sweet, soft, flakey and almost scallop-like in texture.
D
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