Everything was so good and cooked perfectly. The Handmade Xiaolongbao 手工小笼包 is incredible. Will order again!
D
Daryl L
61 contributions
2/6/25
• DoorDash review
As expected, DELICIOUS FOOD
from CJW (Chef Jiang on Whitney).
CJW reliably provides authentic
Chinese dishes, that never fail to
delight the taste buds.
MaPoDouFu uses soft doufu with a
silky, custard-like mouth feel, but a
generous amount of chili never let's
the palate become bored.
We noticed starch used to thicken
the sauce, and we hope this is not a
routine in the future. Free flowing
sauce is a better match for rice.
The Mao Family Red Cooked Pork is
famous as a favorite of Hunan's Mao
ZhuXi (Chairman Mao). The braised
Wu Hua Rou (well-marbled pork) is
robust and deeply satisfying.
This is the season for Dou Miao (pea
shoots/leaves). Chinese gourmets
eagerly wait for this time of the year.
Hu Pian Feng Zhua (chicken feet)
and Shou Gong XiaoLongBao
(hand-made dumplings) are
terrific dian xin treats.
All in all, Chef Jiang just keeps
getting better each week.
Thanks, Kylon, for great Dashing.
D
Daryl L
61 contributions
1/5/25
• DoorDash order
You can rely on NHTC (New Haven
Taste of China) to cook TASTY and authentic food.
The Chinese believe that eating fish
during New Years is a harbinger of prosperity.
Qing Zheng GuiYu (Clear Steamed
Perch) was so extraordinarily GOOD
that it should guarantee NHTC's
prosperity far into the future.
(And yours as well, if you order it.)
The first part is the selection of the
fish. Ours was so fresh and whole-
some that you'd imagine it jumping
around the previous day.
Although Perch is a bony fish, its
bones are tightly clustered, and so
easy to eat around. The flesh FIRM
and DELICIOUS, is perfect for New
Years.
We also ordered ShuCai LaoMian
(Veg Lo Mein), which is a symbol for
long life. DELICATE and TASTY.
Finally, we had SuanChao ShangHai
Qing (Bok Choy w Garlic). ShangHai
QingCai is a variety of baby Bok Choy
that is slightly sweeter. YUMMY.
The INCREDIBLY GOOD cooking of
NHTC looks certain to carry over
from 2024 to 2025.
Xin Nian Quai le (Happy New Year) to
All.
D
Daryl L
61 contributions
11/29/24
• DoorDash order
Outstanding food from CJW
(Chef Jiang on Whitney)
Before poverty alleviation, Old
China was subject to famine due
to bad weather or bad harvests.
Cooks and Inn keepers took pity
on the masses and made off-cuts
(offal) of meat available at cheap
prices. Occasionally pig blood from
the butcher's might spill into a stew
or soup. People found coagulated
pig's blood to be delicious ... and the
rest is History (as they say).
MaoXueWang is a famous dish from
ChongQing with pig's blood & tripe.
CJW's version is HISTORICALLY
GOOD! Recommended highly, if
you have the stomach for it. (Haha)
Also recommended is GanBianSi
JiDou (Dry Sautéed Green Beans).
A simple classic, well executed.
HuPiFengZhua has been reviewed
before, DELICIOUS.
Rounding out the feast is NuRou
LaoMian, made with noodles which
are thinner and more delicate than
usual. This allows CJW to sauce
their noodles with a light touch.
Overall, a FANTASTIC repast from
CJW. Happy Thanksgiving
Everyone!
Good driving Konstantinos.
D
Daryl L
61 contributions
12/3/24
• DoorDash order
AMAZING food from CJW (Chef
Jiang on Whitney).
QingZhengLuYu (Steamed Perch):
My parents told me the test of a
great Chinese chef is whole fish.
CJW passes with Flying Colors.
Adhering to the Chinese aesthetic
of the middle way, this dish was not
under-seasoned and not overly-
spiced, but just right in the middle.
The simple preparation -- steaming
w/ a little soy sauce and a touch of
ginger, let the natural flavor of the
fish stand out. This makes freshness
of the fish paramount. CJW gave us
a magnificent new Perch -- succulent
flesh without too much fat.
And most important, the time to be
steamed was perfectly in the middle.
The extremes of Raw/undercooked
OR overcooked (even slightly) are
both crimes against culinary civili-
nation.
My Grandfather, who was observed
taking a morsel of fish in his mouth,
and extruding the bones and scales
with his tongue & teeth, would have
approved of this dish.
He was a proud native of the region
known as YuMiZhiXiang, the land
of rice & fish.
