Claypot Goose Palms With Mung Bean Vermicelli (砂鍋鹅掌冬粉)
Dinner @ '大蓉和' (www.daronghe.cn/), a modern Sichuanese restaurant chain with colleagues.
A non spicy dish. In Sichuan. Wow!
Claypot Mung Bean Vermicelli is very Southern Chinese. The vermicelli acts like a sponge, soaking up all the soysauce based gravy. But to pair it with goose palms (or goose legs) is a new thing for myself. Chicken feet and duck feet are common fare, even in Singapore, but goose feet is much rarer. In this case, they were braised perfectly. Skin/web, cartilage and that smidgen of fat melted away from the bone like butter. Very additive. I find myself returning to this dish repeatedly without realising it.
Claypot Goose Palms With Mung Bean Vermicelli (砂鍋鹅掌冬粉)
Dinner @ '大蓉和' (www.daronghe.cn/), a modern Sichuanese restaurant chain with colleagues.
A non spicy dish. In Sichuan. Wow!
Claypot Mung Bean Vermicelli is very Southern Chinese. The vermicelli acts like a sponge, soaking up all the soysauce based gravy. But to pair it with goose palms (or goose legs) is a new thing for myself. Chicken feet and duck feet are common fare, even in Singapore, but goose feet is much rarer. In this case, they were braised perfectly. Skin/web, cartilage and that smidgen of fat melted away from the bone like butter. Very additive. I find myself returning to this dish repeatedly without realising it.