It seems every sandwich shop featured a pulled pork sandwich this summer. We were on a bit of a sandwich kick the last few weeks and one of our stops was to Togo’s to try their BBQ Pulled Pork sandwich.
I have a soft spot for Togo’s even though we don’t go often because there are no locations on our usual route. It was the first big sandwich chain when I was growing up and very popular. Eating their soft white bread brings back memories of my high school years.
Once inside, there were many signs advertising the BBQ Pulled Pork sandwich.
BBQ Pulled Pork Sandwich
Fu An Garden is the newest Chinese restaurant to open up in the Convoy area.
I had read about the upcoming restaurant, but was pretty surprised at how quickly it opened up, occupying the space of the former BBQ Chicken. We went in for an early dinner to find the place absolutely packed, with almost all the tables occupied. I guess there can’t be too many Sichuan restaurants in San Diego.
I never actually visited BBQ Chicken, so I couldn’t tell how much of the interior had been changed, but given the cramped space and the fixed four person tables, I don’t think they did much remodeling. There was only room for one round table in the main dining area and there is a small private room in the back which had a few more big round tables (the private room was actually already booked). At the entrance was the small station with cold appetizers that you can get with your meal.
I was surprised at how similar the decor and style was to Szechuan Chef, which opened just last month. Same black and red color scheme, similar artwork, and even the same supersized glossy menus. However, when we talked to the owner, he said this was his first restaurant. So I guess they aren’t related, which is a good thing because we haven’t wanted to go back to Szechuan Chef.
The menu had a lot of the typical dishes you’ll find at Sichuan places. They did have several duck chin dishes which I haven’t seen before. I did think the prices were a little on the high side, about $1-3 more than what the dishes are usually priced. There were three of us in my group, so we decided to each choose a dish, as well as get an appetizer platter.
Cold Appetizer Plate: spicy beef tendon slices, marinated pig ears, seaweed salad
The selection of appetizers was quite small, with less variety than the other Sichuan places in San Diego. The ones we selected tasted pretty standard though.
Crispy Rice Dish with Mushrooms
I was at Ranch 99 the other day and I saw the display of mooncake boxes. I couldn’t believe it. Was it already that time of year? It feels like only a few months ago, I was attempting to make mooncakes for the first time.
But yes, Mid-Autumn Festival is coming up in a couple of weeks. Since I made mooncakes last year, I decided I’m not going to buy any this year, I’ll just make my own. The snow skin mooncakes are actually really easy to make and don’t require any baking.
Snow skin mooncakes use a cooked glutinous rice flour crust, resulting in a very soft mochi-like texture. I really enjoy making snow skin mooncakes because they are so colorful. They are also easier to make because they are no-bake and healthier because the crust is not as oily as the traditional ones.