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| Lobster meat stir-fried with egg white at Lanxuan Restaurant |
You know the saying, one is random, two is a coincidence, and three is a trend?
Within five days I have tried two similar dishes in two different Chinese restaurants that may result in the latest trend to eat in Vancouver.
On Friday evening we went to Lanxuan Restaurant in Richmond, where we had some fantastic dishes, such as butterfly deep-fried chicken with glutinous rice underneath, a giant pot of a fish with pumpkin, and a flavourful soup with ingredients such as dates, longan and pork.
The highlight was lobster meat extracted from the shell and stir-fried with egg white. The presentation was even more bougie with tiny bits of gold leaf and shrimp roe on top.
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| Crab meat stir-fried with egg white at Dynasty |
Then last night we went to the always high quality Dynasty Seafood Restaurant, where our host managed to get some special dishes like a whole roast duck with tea-smoked quail eggs, deep-fried white bait typhoon shelter style, and freshly made sesame balls with black sesame filling for dessert.
The standout by far was crab meat stir-fried with egg white. It was presented on a massive platter that we couldn't finish. The crab meat was so dense, one can only wonder how many crabs were used in the dish. This was also served with dark vinegar seasoned with ginger.
I can surmise that Lanxuan has had this lobster dish before as it was recommended to us by a regular patron, while Dynasty staff told us the crab dish was new; they probably thought of riffing off of what the former restaurant had done.
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| A large fish in a hot pot with braised pumpkin |
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