25 November 2010

q-tastier noodle!

...cause sometimes you'll buy a package of noodles* that will also double as an ironically funny asian version of a bazooka joe comic (cause the original bazooka joes were, by no means, funny).
[click to enlarge]

[know to cooking a q-tasty noodles!]

these noodle soup is delicious, polystyrene packaging and sometimes is it, it still!

*(how the farts do they know how to use photoshop and not know how to use a dictionary?**)

**(taiwan's estimated population is at about 23 million, and china's is at over 1.3 billion. i find it hard-pressed to believe that there is not one person at the noodle factory who does not know that "Q-tastier" is not a real word.)

10 November 2010

squirrel gardening

i'm hiring squirrels next growing season cause look what they grew in my garden this season!


[peanuts! big and small!] 

[peanut plant!]

unfortunately the growing season isn't long enough in this region but thanks to my bushy-tailed rodent friends, i got about 6 peanuts off one plant i pulled out (there were a number of plants scattered throughout the garden).

(there must be a lot of squirrels in china -- it's the world's largest peanut producer, producing an estimated 14 million metric tonnes in 2008 of these fart-facilitating seeds, almost half of the world's supply. that's a heckuva lot of peanut sauce).

01 November 2010

mr. ng's downhome chinese duck

verdun is, for chinese people, apparently fast becoming what parc-ex was for greeks in the 1970s. and it can't be a bad thing for this traditionally blue-collar-y hood. for one, it means close(r)-knit community. for two, it means good home-style food, as is the case for le lotus bleu.

i have a strong suspicion this is one of the only authentic central/northern chinese restaurants in montreal (and pretty tasty, to boot). in fact, it felt like being transported into a restaurant in china, complete with buzzy fluorescent lighting, self-serve water coolers and mismatched decor!*

our goal was to savour this fat noodle lamb soup, of which henk's brother had raved about:

[magic fat noodle lamb soup, the divineness of which we could only imagine until we tasted it!] 

henk and i arrived late and a little hungry, so he started digging into the condiments.

[yes, he did regret it the following day.]

mr. ng** (武先生), the proprietor and chef, however helped settle our hunger quickly with his fantastic boiled leek and pork dumplings to rival those from qing hua.

[leek and pork soup dumplings]

[special szechuan pepper marinated duck necks]

mr. ng beams from ear-to-ear when he tells us that his family's famous daoko chicken is a signature of henan cooking.

[daoko chicken wowko!]

we beam from ear-to-ear when we ate it!

the chicken is basted in honey water, deep fried, and then braised with magic spices and served at room temperature or cooler (something, i think, most westerners are not used to, like cantonese white cut chicken (白切雞)). most meat dishes from the henan region are served slightly chilled, including the fragrant duck necks that henk and i polish off (and which kind of freaked g. out cause she's scared of ducks, especially anatomized ones).

until next time, zài jiàn!

restaurant lotus bleu
4847 rue de verdun

*...among other restaurant staples in china which will not be mentioned here. you can message me if you want to know.

**wu in mandarin. so if you're a traitor, you would call him mr. wu.