PETALING JAYA, October 1 – I have always had a soft spot for authentic Chinese cuisine, especially Dong Bei and Sichuan cuisine. Therefore, when I saw Chef Jiang’s food offerings on MY Food Directory and Delivery C19, I decided to order their dishes.
Chef Jiang’s home business from Dong Bei or northern China was launched in December last year. Initially they only sold handmade dumplings or jiao zi.
They then slowly branched out to offer fried kebabs and barbecue items which are popular snacks paired with beer. This year they presented cold dishes, chef’s specialties, stir-fries and stews.
Every month they have special offers for selected dishes. Last month it was for Dong Bei’s classic dish of grated sweet and sour potatoes and sautéed grated pork.
Traditionally, food can be incredibly spicy and salty. As their business caters more to local taste buds, you can request that the food be modified to adjust the heat levels. Even the salinity can be reduced.
My food order arrived on a rainy day which was the perfect weather for the tangy and spicy flavors. Rather than ordering my usual favorite Sichuan aka fish dish sui zu yu or boiled fish, I decided to try suan cai yu. It’s quite similar to the other dish with boiled fish except this one included crispy pickled cabbage or suan chai which is commonly used in Dong Bei cuisine. The crunchy vegetable softened the broth and gave it an appetizing taste that you can’t stop drinking.
I also enjoyed every piece of fish as the texture was silky and perfectly cooked. They use tilapia fish which is sliced while the belly is cut into larger pieces. They also threw in the bones and the fish head which was a treat as the area around the eye was cooked to a nice jelly texture.
Similar to the Sichuan dish, the top layer of the soup contains oil, so use a ladle to scoop up the broth under the oil. You will be rewarded with a nice appetizing broth, thanks to the candied cabbage. The portion for RM58 is huge and can easily feed a family of six or more.
I also decided to try one of their stews and selected the Braised Pork Ribs with Potatoes and Long Beans (RM42). You get tender braised pork ribs with an incredibly tasty soybean paste sauce.
The best part is the soft, chewy potatoes which soak up the sauce. On its own, the dish can be quite salty. If your salt tolerance is low, pair it with a bowl of rice or you can ask them to reduce salt levels. Likewise, this portion is huge and can be shared with six people.
Since cold dishes are an integral part of Chinese cuisine, I ordered their new dish, the ma la liang pi which was available for the promotional price of RM15. These mung bean noodles have a slippery texture that you can swallow. Each strand is coated with the sauce which has the aroma of smoked peppers and vinegar to give it a nice punch.
As I ordered quite a few items they added the cold garlic cucumbers (RM12). These were crunchy and so refreshing with that spicy kick and the spiciness of the chopped garlic.
Finally, there was the chicken with saliva or the poached chicken thigh with Sichuan sauce (RM26). I love the creamy texture of the chicken paired with the smoked chili, vinegar and chopped garlic sauce. It sits on a bed of crunchy cucumbers.
As I had leftovers in the fridge, they were the perfect accompaniment to my salad. The tangy flavors gave the greens a huge boost.
You can order the food at least a day in advance. Food can be picked up from Bandar Utama or they can arrange delivery with a third party supplier as long as you pay the delivery cost.
Chief Jiang, Bandar Utama, Petaling Jaya. You can WhatsApp + 6011-10013939 to place an order. Facebook: @chefjiangx