February 26, 2013
大学城 – Beijing, Philadelphia PA
甜酸菜 (Chinese Pickle Salad w. Sesame Seed)
鱼香干贝 (Scallop in Garlic Sauce)
上海炒粗面 (Shanghai Noodle)
I just really needed some scallops and some sweet, Americanized Chinese sauce so fear not, I went to Beijing on this drizzly and cold night. Their takeout prices are about $1 lower than their dine-in price, which seems odd as they would be making tips on top of that. However, being a student on budget, I just got takeout.
To start, I got the 甜酸菜 (Chinese Pickle Salad w. Sesame Seed) since I needed some refreshing vegetables without oil. The sweet and tangy pickle flavour was delightful. THe julienned daikon radish, cabbage, cucumber, and carrots were very crunchy indeed – certainly a good starter.
The 鱼香干贝 (Scallop in Garlic Sauce) was quite expensive, at $9.95 for a small takeout order. However, they were jumbo scallops and were very tender and juicy. I loved the mix of vegetables (straw mushrooms, snow peas, broccoli, black wood ear fungus, water chestnuts, and baby corn) and they were crunchy and tasty. However, the sauce, while coating everything, was not very spicy or sweet and tangy. It was more like a gravy sauce and not a garlic sauce.
The 上海炒粗面 (Shanghai Noodle) were decent. The udon noodles were just a tad overcooked, but I was expecting that since it is very typical of casual Chinese restaurants to overcook udon noodles in a fried noodle dish. The pork was okay and I liked the shiitake mushrooms. I appreciated them heeding my request to hold back on the oil as it was not incredibly greasy.
Beijing is great in that it is close, but it is more expensive than Sang Kee Noodle House and certainly more so than the food trucks. Thus, it is only worth it to get the dishes not available elsewhere on campus. Otherwise, the flavors are not enough to justify the higher prices.