![]() Not bad.Ī spicy dish recommended by online reviewers was Chicken in Spicy Garlic Sauce. Despite the above flaws, I appreciated the dish after picking through the pieces, and I was yearning for more spice heat as well as the numbing effect of the Szechuan peppercorn. I was hoping for some textural contrast like green peas that I had savored in versions from other establishments. The minced beef was lost in the mix partially due its small pieces and the lack of its amount. The silken tofu provided some relief from the salt and spice, as well as the white rice that should be mixed with the main course, hence its over seasoning. It was quite salty from the heavy use of bean sauce, and spicy from the chili oil and Szechuan peppercorn powder, evidenced by their presence on the white tofu. One mouthful was a bit overwhelming at first. The fiery red dish arrived with nuggets of tofu studded in between with bits of minced beef hidden among the whole mix. Ma Po Tofu with Beef was an order used as a litmus test of this cuisine. The establishment is known for Szechuan and Xian dishes of which I focused my eyes on from the menu. The seasoning of crushed chili peppers and whole cumin seeds elevated these bites to something that was both savory and enticing, delicious enough for the dinner party to do a reprise of this dish close to the end of the meal. One bite revealed fairly tender meat that was not overcooked and they lacked the gaminess usually associated with that meat. ![]() The 4 skewers landed with rather generous chunks of meat attached to them. The other was Lamb Skewers that came with many online recommendations. If weren’t for tasting it after my meal, I would have begged for more of this wonderful small bite. The meat mixture was extremely savory with the right amount of saltiness and a hint of cumin rubbed on the exterior. The bun was an interesting combination of a semi-hard crust with a rather spongy dough under it, coupling the shredded pork stuffing that reminded me of a long-smoked chopped barbecue. I quickly fell in love with this meat package. When I got home, he was graceful enough to allow me to take a few bites of it. The first appetizer was Xian Sandwich with Pork, which was destined for my roomie who couldn’t make it to dinner. Looking at its rather confounding menu, typical of many Chinese restaurants, I managed to pick a few dishes that were based on some reviewers’ recommendations. Parking was not an issue there since it is located within a hotel which was a huge relief for this reviewer who is weary from parking battles that DC has lately become known for. So, after getting over my reluctance and convincing my usual Friday-dinner group, we stepped into Panda Gourmet‘s doors to savor its offerings.Ĭoming from the Maryland suburbs was not as tough getting there unlike the convoluted U-turn one has to maneuver from the direction of downtown DC (by the Moonie’s Washington Times). But my Thai-Chinese doctor assured me, as well some online reviews, that it was the real deal serving authentic Mainland Chinese dishes that I shouldn’t overlook. I had passed by it a number of times on my way to town, but I was quick to dismiss it due to its name (akin to a Chinese fast-food chain) and its suspect location. For some time, I had been reading and hearing about a Chinese restaurant in a most improbable place, inside a Days Inn motel on the busy gateway of the New York Ave.
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