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Posts Tagged ‘潮州菜’

Just a couple weeks ago it was Moon Festival aka Mid Autumn Festival. To us, it’s an occasion for family gathering, so Mr. and I, along with our parents, went out for a big dinner at Parklane Chinese Restaurant.

Food

Parklane serves Chiu Chow cuisine 潮州, which is quite different from most Chinese restaurants in Richmond as most of them serve Shanghainese or Cantonese style cuisine. Chiu Chow cuisine is seafood based and the preparation and flavours are quite unique. To make ordering easier, we decided to go for one of its special set menu. First of all, Chilled Crab. As suggested by the name, the crab was served cold — a chilled, previously steamed crab. Why chilled, you ask? Chiu Chow area residents used to be fishermen, so when they were out fishing, they could be at sea for days or even weeks and months. So to preserve the seafood that they caught, they would steam everything then chill them, thus maintaining the fresh seafood taste while prolonging their shelf life.

Chilled Crab

The Chilled Crab 凍蟹 was nice, firm and meaty. It came with a ginger dark vinegar dipping sauce, which brought out the fresh seafood taste. I like that they pre-cracked the claws so it’s easier to peel.

Next, a tummy warming Pepper Pig Stomach Soup 咸菜胡椒豬肚湯. The white pepper flavour was very prominent, giving the soup the depth of flavours and the heat that made it a perfect fall/winter soup. The pig stomach was treated properly so there wasn’t any unpleasant taste to it. And the use of preserved vegetables added some salt and a hint of sourness to the soup. Everyone around the table really enjoyed this.

Pepper Pig Stomach Soup

Marinated Duck 滷水鴨 is also a signature Chiu Chow dish. (more…)

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