| Dim sum and Hunan: Sea Harbor in Rosemead, Shiang Garden (below) |
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| Left, Billy, Amy, Matt and Patty and the chicken. Above, Kathy with spinach flavored bao. Right, Patty with wolf berry jello. |
| Delectable dim sum: Left, pea shoot dumplings with shrimp and mushrooms; above, ethereal tofu with scallops and roe; right, fried taro with whole shrimp in the middle |
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| Hunan: Shiang Garden, Monterey Park |
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| Shiang Garden, Monterey Park We had a 10 course banquet of Hunan cuisine as well as several other courses. Some of the standouts were Steamed Ham in Honey Sauce, Preserved duck with shredded tofu, noodles in herb sauce, and tiny little anchovies with sliced jalapenos. Also of note: minced squab soup in bamboo cups, salt and pepper frogs legs (!), special rice and spare rib, and baked beef stew and tendon in brown sauce. |
| Above, Jeff digs into Two Kinds Shrimp. |
| Left, minced green and bamboo marrow soup. |
| Above, Matt and Litty ponder special rice and spare rib (wrapped in leaves). Below, Patty and Matt honor the knowledge of Carl Chu. |
| To next page, Thai temple |
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