Yang Sheng Chinese Restaurant — Restaurant in Ottawa

D.10 tofu skin with savory pork filling (with chili sauce?) 3 portions cut into 2 pieces

The size is similar to a fried spring roll. The skin is soft. The minced pork filling is delcious. They are hot, fresh and tasty.

D.20 Steamed custard buns 3 portions

It is has a bright yellow thin filling. It is too sweet for my taste. The buns would be better baked than steamed.

D.22 Rice paper roll/Vietnamese Fresh Spring rolls with bbq pork and peanut sauce (includes 2)

The size is a similar to a fat frozen burrito. The filling includes fresh bean sprouts, carrots, iceburg lettuce and vermicelli noodles. Fresh and tasty. I believe the peanut sauce is mixed with the chili sauce. It is mild.

D.25 Golden creamy buns 3 portions Bright yellow lightly sweet steamy hot filling. Great dessert. The buns would better baked than steamed.

D.26 deep fried glutinous rice savory mince pork filling footballs 3 portions

The batter is similar to the deep fried sesame sweet red bean paste balls. Fresh, hot, tasty and crunchy.

D. 27 deep fried taro ball with savory pork filling 3 portions

It has a savory mince pork filling. It could be the same as item D.26. This is wrapped in mashed taro. Taro is a root vegtable similar to a potato. It is slightly sweeter and light purple. This is coated in a light and crunchy batter. Fresh, hot, tasty, and filling.

A Snow pea leaves with garlic sauce

Blanched greens, minced garlic and hot oil.

Perfect for amount of appetizers and desserts...

Ottawa Chinatown is not a really a (Chinatown), it's more like a residential area compared to others CT that you had visited elsewhere before. Chinese shops and restaurants are very low in density and they are mostly situated along a short main road which is barely around 1km or even less maybe? Some of them had already moved out and the empty shop seems to be left vacant for quite some time.. Anyway just went on to dine at this Yang Sheng Chinese restaurant by chance since there weren't many other choices. No doubt the portion of the food was generous which was expected but the taste is way below standards. The braised beef with carrot Claypot is too salty.. White carrot was used instead of the red ones and with the white carrot having a weird (raw like chlorine) taste doesn't help at all... The beef color is very pale which explains how badly the meat are prepared which should not be like this for a braised beef hotpot. The omelete with Char siu(芙蓉蛋叉烧)was not nice also, it does not have the (Wok Hei) that how this dish supposed to had. Furthermore the dish was served with a funny and sticky brown salty sauce poured over it. It was the weirdest 芙蓉蛋 I had ever tasted. Overall experience: Economic and stomach filling restaurant to visit if you are easy on the taste...

Last Friday, I rediscovered this restaurant, a real institution in Chinatown. This place welcomed us more than 25 years ago during our university nights out. The difference is that back then, restaurants in Chinatown were still open in the early hours of the morning. We arrived 30 minutes before closing time, which is now 11 p.m. In addition to the traditional egg rolls, we ordered a house specialty: calamari with satay sauce, as well as a specialty from the Szechuan region: shrimp with Szechuan sauce. Accompanied by a childhood friend who is a aficionado of Chinese cuisine, we really enjoyed our shrimp dish, which reminded us of a similar and rare dish: the famous Hong Kong shrimp (in caramelized tomato sauce). Coated in tomato sauce and flavored with Szechuan peppercorns, we were really impressed. This dish is definitely a must-try. We finished the meal with some excellent almond cookies. This restaurant offers a wide selection, but with only half an hour left before closing time, we had to limit our choices. I would also like to mention the excellent service, which was...