Celery gets a bad rap. Given, its stalks don’t have much taste. It’s fibrous and pulpy, and that’s not a texture everyone enjoys. However any vegetable can be fantastic in the hands of a knowledgeable cook. My proof is a basic stir-fry at Liang’s Kitchen area– thin, tender-crisp slices of celery comprise the structure, but there are plenty of jalapeños, strips of grilled pork, little bits of sauce-absorbing tofu and somewhat chewy chunks of squid. Spicy and tasty, it’s a great complementary dish for a shared feast at Liang’s or on its own (with steamed rice) for a rewarding lunch.
Chinese food in Las Vegas likewise gets a bum rap. Many complain that we don’t have enough great Chinese food here, regardless of our range of Chinese great dining (on the Strip) and genuine regional tastes at super-low rates (mostly along Spring Mountain Road). Liang’s fits in with the latter, although it’s not situated in our Chinatown. It’s a friendly mom-and-pop with among those descriptionless menus that belie emotional food. Pop once flew in the Taiwanese Air Force, which discusses the design aircrafts and pilot’s equipment hanging on the walls and ceiling.
The level of satisfaction here skyrockets similarly. Pork-stuffed pocket bread ($10) is a must for every single see, a lovely filling of ground meat and herbs inside a crisp, sesame-laden pastry shell. The soup dumplings are strong ($10), however the pan-fried shrimp and chive turnovers are better ($11). You can change the thin noodles in the rich beef stew ($10) with hand-pulled wide noodles for an extra hearty meal, or spend lavishly on a half tea-smoked or salted duck ($19) or sweet and sour “squirrel shape fish” ($28), a standard Jiangsu dish of mandarin fish with peas, carrots and bamboo shoots in an almost cloying sauce.
Liang’s Cooking area will gladly serve orange chicken ($13) or broccoli beef ($13) to those without a sense of adventure– you know, people who don’t like celery– but the food here is so consistently great, you must take some opportunities. Try tai bai chicken ($17-$32), spicy with dried and pickled chilies and Sichuan pepper. It’s an excellent example of the effective tastes packed into every plate.
Liang’s Cooking area 5570 W. Flamingo Roadway, 702-816-5266. Wednesday-Monday, 11 a.m.-9:30 p.m.