TGIF: January 29 & 30 special

 

TGIF: Thank goodness it's fry-day.

This weekend we are featuring our favorite fried foods that you might not find on other Chinese menus: Chiu Chow Rice Cakes, 5-Spice Calamari and Honey Walnut Shrimp.

⭐CHIU CHAO RICE CAKE (Choose from list.) 🔰 $13.00

Chiu Chao Rice Cakes might be misunderstood, these aren't puffed rice disks. If you have dined in the restaurant, you might have had chef Tammy drop off a plate of this for you to try- she knows that once you try it, you're hooked. Rice cakes start off as a slurry of rice and taro or turnip that is poured into hub-cap sized bowls and chilled to set-up much like a jello or terrine. This is then sliced to order, pan fried to a crisp, then topped with a fried egg. The texture is similar to fried polenta. It's made for dunking into sweet & tangy sauce.

⭐5-SPICE CALAMARI 🌶️ GF $11.00

Our gluten-free 5-Spice Calamari is not spicy hot- but sharp and savory. The spices used to make this dish are Star Anise. Fennel Seeds, Szechuan Peppercorns, Cloves, and Cinnamon. Combined with the thick slices of ginger and minced garlic, this dish is a warming, anti-oxidant and anti-inflammatory powerhouse. The squid used is scored and cut in a way that makes crevices for all the spices to settle in. Perfectly spiced on its own, it's not meant to be eaten with sauce, take in the flavors as is. Photo courtesy of one of our fave foodies Shawn S. Rodgers

⭐HONEY WALNUT SHRIMP 🍤 $17.50

Honey Walnut Shimp: AKA: Treat Yo Self. Is this an amuse bouche, a main dish or a dessert? We've butterflied and fried the shrimp in a light, tempura-like batter, then coated with a sweet and velvety dressing. It's topped with candied walnuts that we've roasted and sugared, in a giant wok. This dish is rich, eat in moderation, share with others!

10 % This weekend get 10% off Rice Cake, Calamari & Honey Walnut Shrimp Use the code below when you pay. 012 345 The reward expires on January 31, 2021. No cash value. Not transferable. Valid in-store or via Square Online, if applicable. May be canceled at any time.

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A pre-Covid-era photo of the Wong sisters (Fong & Tammy) making Szechauan Wontons in the Rainbow Kitchen.

We take pride in that our food is made from scratch. We peel and slice the vegetables, the meat, and seafood. We make the batter, seasoning and sauces. We aren't opening up boxes or bags of frozen food like chicken nuggets, calamari rings and dumplings that were sourced from a restaurant food wholesale distributor, and calling it ours. Our way of cooking is disappearing in favor of pre-packaged convenience foods that are of the heat & eat variety. We will leave that to others. While it costs more in time and effort to produce all of our food in-house (only sourcing the noodles from outside vendors), we aim to please those that can discern the difference.

—Save the Date— Chinese New Year is Friday, February 12, Celebrating the year of the Ox.  Menu planning is in the works, stay tuned!

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