A while back we did some intensive excursions to Chia Shiang in Ann Arbor and posted this photo essay. Here's an update with some of our more recent explorations at Chia Shiang...
Spicy Cucumber Salad with Garlic from the cold dish menu
Tasty vinegar-chile dressing. Lots of garlic. Very refreshing. For those with seafood allergies: contains a small amount of dried shrimp.
Lamb with Cumin
One if the best dishes we've had there! Spicy, but can be made mild. If you like lamb, order it. You won't regret it. Thinly shaved lamb flash fried and tossed with spices and thin slices of ginger. If you don't like lamb, the chef says beef with cumin is also great.
Shanghai-style combination hot pot
Egg dumplings with ginger-pork filling (not egg noodle dumplings; actual egg), duck, chicken, pork, fish cake, mussels, tofu-skin dumplings, glass noodles, mushrooms... Think of it as chicken soup deluxe! Feed four for $19.95. The poultry is on the bone.
Close-up of some of the noodles
Stewed pork belly with sweet potato noodles
One of several Hunan dishes that has been described to us as "Mao Zedong's favorite dish". If so, he had taste. Lovely chile flavor. The pork cuts will seem fatty to most Americans, so if you like pork fat, then this might be the dish for you. If you don't, pass on it.