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Canto-Style Yusheng From Home, Retiring After CNY
Uncle Tan, a former restaurant chef, makes the yusheng by order with his son through all 15 days of Chinese New Year.
Instead, you get a no-frills, homely pile of delicately julienned carrots, radishes, limes, coarsely ground peanuts, toasted sesame seeds, pok chui crackers and — uncommonly for yusheng — ribbons of kaffir lime leaves and fresh coriander sprigs. The dressing is a simple pairing of plum sauce and peanut oil.
Uncle Tan offers three types of wallet-friendly Cantonese yusheng: Vegetarian ($24/$28/$32), Jellyfish ($27/$32/$38) and Abalone ($38/$55), which also comes with an additional side of jellyfish.
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betting records at
http://forums.asianbookie.com/viewmessages.cfm?Forum=45&Topic=2112557
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12-Feb 2024 Monday
2:43 PM (76 days ago)
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