Dandan noodles or 担担面 in Chinese is a traditional Szechuan noodle dish with a sauce made from sesame paste, chili oil and some ground meat. I love this dish for its spices-served cold to balance out that kick. Tiger Fork’s rendition adds lamb and cumin as well.
The management group which Tiger Fork is a part of has started a staff relief gofundme for there restaurant staff and workers. You can access the link here to help them out.
Chinese egg tarts or 蛋挞 are a classic dim sum dish. Similar to the Portuguese pasteis de nata. Dim sum is a cantonese style meal eaten typically as a brunch or lunch featuring lots of tapa-sized dishes shared family-style.
Bubble tea is originally from Taiwan and uses chewy tapioca (a root) balls as a form of texture in the drink.
Soup Dumplings or “xiao long bao” are cooked in a steamer as shown in the photo above. They are different from other dumplings because as the meat is cooked soup is formed within each dumpling.
Rou Jia Mo is a Xi’An dish similar to an American burger. The “bread” is made of “mantou” and the filling varies but typically features stir-fried meat and vegetables.