Modern Dai Pai Dong

Visiting places like this, you naturally go for hearty, masculine dishes. Everyone grabs a bamboo skewer to enjoy the spicy wine-braised sea snails, which are endlessly flavorful. But the real highlight is the radish soaked in the spicy sauce—tender and full of flavor, it's the essence of the dish. The sweet and sour pork with caramelized coating has a fluffy texture and a good balance of sweet and sour flavors. The supporting ingredients include bell peppers and peaches, but the essential pineapple is not forgotten, making it a decent dish. The only downside is that the caramelized coating effect isn't quite achieved. The pan-fried black truffle lotus root and cuttlefish cake was my choice. The name is long but accurately describes the dish. The hot and fragrant cuttlefish cake is mixed with diced lotus root, adding a richer texture. The black truffle sauce is used sparingly, enhancing the aroma without overpowering the dish. No wonder it's one of the signature items. The salt and pepper Bombay duck is also crispy and well-prepared, served at just the right temperature. The stir-fried clams with black bean sauce are relatively less impressive. The clam meat lacks flavor and relies on the black bean sauce to compensate for its shortcomings. Vegetables are a must, but in a hearty place like this, you should opt for hearty preparations. The sizzling kale is crisp and flavorful. Nowadays, people are health-conscious and shy away from lard rice, but this authentic grassroots delicacy shouldn't be forgotten. Personally, I will continue to support it. The sweet potato soup is aromatic, though not as spicy as expected. However, as a complimentary dish, it's more than satisfactory.