Thurs., May 6, 2010
The fish is mild as tofu but softer, jumbled up with red and green bells and enough semicrisp onion squares to make the case for it as a vegetable. It's the fermented black beans that give the dish its glimmer of personality. Well-rinsed of salt, they taste the way potting soil smells (earthy, almost gravelly). The heap of rice underneath is paddled out according to Asian-diner standards, meaning there's plenty: good news if you've spent the morning working up a keen appetite concocting PowerPoints.
77 Chinese Cuisine & Hawaiian BBQ 77 Battery (at Pine), 433-1938
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