Happy Saturday, everyone! I hope those of you attending the festival are enjoying your time there, and those of you playing along at home will find some fun things to try when you do visit. Today we’re heading to China to try two of their items.
While we’ll likely be trying several more of the items at China over the span of the festival, the Mongolian Beef in a Steamed Bun was a must-try for both Matt and me.
The dish consists of savory beef, bright green onion, and sauteed onions tucked into a soft, pillowy steamed bun. The filling is then topped with crunchy fried noodles and drizzled in a sauce that packs a bit of spicy heat.
This was definitely one of the best items we tried on Thursday. We’ll have to keep an eye out on portion size during the festival, as dishes are adjusted as time goes on, and different cast members often assemble differently from one another. We were able to get several bites out of the dish, and the overall was very pleased by the offering. Matt has already put it on his list of items to order again.
We also ordered the Mango Tapioca Pudding. The cup is made up of a layer of tapioca pudding, a mango gel, and diced mangoes.
The diced mangoes added a nice change of texture with the gel.
Here you can seed both the pudding and gel can stand up pretty well.
The tapioca pearls are the larger variety, like what you would find in boba tea. The pudding itself isn’t too sweet, allowing the sweetness of the mango gel to balance out with its sweetness. Texturally, we enjoyed the pudding, but some may not care for it the large tapioca pearls, especially if they’re not a fan of the smaller ones more familiar in the States. We both enjoyed the dessert.
So far, China is hitting two for two with us! I’m definitely looking forward to the Happy Lychee with Vodka, and the Chicken Satay may be in play. Stay tuned as we continue coverage on Epcot’s Food and Wine Festival, and be sure to let us know what you thought of items you may have tried at China this year!
Also, be sure to check out yesterday’s post on the Griddled Greek Cheese with Pistachios and Honey to see how we though it compared to 2011’s version. It’s always interesting to see how things change from year to year, or even just over a couple days or weeks during the festival!