Sweet and Sour | The Dreamweaver

I got off of work early due to the new Covid-19 restrictions so I decided to take the long way home and drive down Devon Avenue and stop for Chinese takeout.

I parked my car and walked over to my favorite Chinese restaurant only to find they didn’t open until 4:30, which was in thirty minutes.

Not wanting to wait, I walked into the takeout place next door and was greeted by the owner who instructed me to wait in line behind two customers who were in front of me.

While the other customers were being served, I observed one of the cooks preparing this large white, doughy pancake-like dish that I had never seen before.

I turned to the man who had just walked up in the line behind me and asked if he knew what that was.

The man explained it was the house specialty and he came all the way from the suburbs every Friday just for that dish and encouraged me to try it.

Thanking the man, I told him to take my place in line insisting that I wasn’t in a hurry and waiting would give me better chance to watch the cook finish preparing the dish.

When it was my turn, I ordered the special along with an order of egg fu yong. The cook asked if I also wanted to try their vegan sweet and sour pork.

I told the cook that was my favorite dish when I was a kid and still ate meat.

He told me he remembered that which is why he recommended the dish.

Surprised, I asked what he meant and he told me he remembered me from when he used to work at Kow-Kow many years ago and remembered my family, especially my grandparents who he spoke highly of.

He the knelt down and opened a fridge removing a plastic container with the vegan shrimp and emptied the contents into a sizzling hot wok.

Then I woke up.

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