Ah Ping Snack Bar is tiny, like 3 tables tiny. I kind of felt like I was in Asia - the random storefront with 3 tables, the bright halogen light, the disposable bowls and plates, the folded table and chairs. Brought back warm fuzzy memories.
Ah Ping is all about Fuzhou food, which I haven't had in ages so I was pretty excited. Good thing my fellow eaters were very adventurous and allowed me, the sole commander of the Chinese language in our group, to do the ordering. muahahaha. That meant that we had more food than 4 people can comfortably eat.
We started with the lamb with wine dregs soup. Despite it's weird name and unaturaly red color, this was one of our favorite dish of the night. The wine dregs gave it a pleasantly fermented flavor - complex and herby. The soup had small lamb chunks, kind of like stewed lamb spare ribs. Delicious.
My personal favorite dish was the razor clam pancake. If you've read my Asia trip entries, you must know about my obsession with Chinese pancakes, preferably stuffed with some type of seafood. Ah Ping's was awesome. The fluffy eggs blanked chopped up razor clams (my fav clams!) and bamboo shoots. The pancake was moist and flavorful. Too bad I had to share.
We also got a mei fun (rice stick noodles) as our main carb dish. The mei fun was tasty, similar to Taiwanese style - simply stir-fried with veggies and eggs. Reminds me of my childhood.
The fail of the night was a wonton soup. I misordered and thought I was getting fish ball soup. Damn it. Note to self to consult my mom on Chinese menu words before my next outing. The soup was fine, just boring. The wontons tasted like they were the kind you get at Chinese supermarkets. Nothing special. Although oddly addicting since I did end up eating 6-7 wontons.
Because it sounded so damn cute, we had to get the litchi pork. It was basically a saucy version of sweet and sour pork where the pork looks like little litchis. The pieces of pork were cut up, fried, and coated in a sweet and sour sauce. I have to admit, I thoroughly enjoyed it.
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Our veggie dish was water spinach in preserve bean curd sauce. Yes, I love my water spinach (see Asia trip). I also love preserve bean curd (preserved tofu), which is tofu fermented in salt. The two together was a win. Too bad I neglected to capture that win with my camera.
I am kind of in love with Ah Ping. Even the name is cool. Return, I shall.
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