![]() Under the crispy crust is an oxymoronic bullfrog-the meat is tender but fibrous, creating contrasting textures. The edible frog species has an endearing nickname in the Chinese tongue: “the chicken of the fields.” Despite its name, the chicken of the fields tastes nothing like actual chicken. The “frog in savory pot,” though it may sound unconventional, rewards daring patrons who try it. Instead, it opens up the patron’s taste buds and leaves them eagerly anticipating the entree. But the richly flavored appetizer does not usurp the main dish’s role. The pungent garlic, on the other hand, tames the inherent fishiness of the ingredient, which, if improperly handled, would overpower all other flavors. The juicy and sharp base notes of the clam-flimsy when presented alone-are enriched by the luxurious oil. The steamed surf clam, combined with garlic and vermicelli, showcases a Cantonese take on these mundane yet magical ingredients. Ding’s Kitchen is among the first restaurants in the Boston area to offer the dish, he said. The dish is a new style of hot pot in Canton, Wu explained. Not stopping there, Ding’s Kitchen also sports an entire dim sum menu, 12 different soups, a shared casserole list, a selection of Sichuan delicacies, and an entire section dedicated to the chef’s recommendations.īut Wu said that the true star of the show is the fresh coconut chicken hot pot. A full set of Chinese-American classics are also available, alongside an incredible array of meat, poultry, seafood, rice, and noodle specials. Traditional Cantonese dishes-from crispy silver fish with salted egg yolks to frog legs stir-fried with yellow chives-are on the menu for authenticity-seekers. ![]() A quick glance at its extensive menu gives context to the variety of the deliveries. Wu said the restaurant maintains this standard of freshness with daily deliveries of ingredients ranging from seafood to produce. ![]() “ Cantonese food is number one in China because everything we make is so fresh, no canned food,” said Alan Wu, the restaurant’s manager. It belonged to the venue’s former occupant, which has since moved to Chinatown.īeneath the awning is Ding’s Kitchen, and its claim to the space comes from its delicious and sprawling bill of fare. Among the plentiful cafes, upscale eateries, and boutique shops decorating its streets, Newton Centre plays host to Ding’s Kitchen, a Chinese restaurant with a vast offering that stretches from traditional Cantonese delicacies to classic Chinese American dishes.Ĭustomers should not be deceived by the red awning that reads “Jumbo Seafood” located just a few steps off of Centre Street. ![]()
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