After reading glowing reviews of Rui Ji, I made it a point to try it. On my first trip, I tried a spicy numbing soup that had such complex, spicy and numbing flavors that I couldn't wait to go back. This spotless, calm, and very hospitable restaurant is a good choice for anyone who wants a nice ambiance with their authentic food. I may not be an authentic Asian, since I never drink tea with my meal....
I enjoyed the beef tendon dry pot very much. It had the perfect amount of heat and a melody of flavors that infused the dried tofu, peppers, onions, mushrooms, and bamboo shoots with a savory satisfying melange of textures and spices that intoxicated me.
The roasted duck was a perfect crispy delight of sweet and moist duck on one occasion, and a mediocre barely warmed flaccid plate of poultry, on another. I think the chef de cuisine on Sundays needs a refresher course, or perhaps they lost their great chef from Saturday :(
The baby bok choy and mushroom dish was superb.
The spicy shrimp hot pot was both delicious and uneven. The shrimp were slightly overcooked, and the seasoning was uneven, with very salty wood ear mushrooms, and perfectly seasoned vegetables.
The heavy handed salt addition wasn't a distraction in the spicy beef noodles, which had excellent hand cut rice noodles and bok choy. The very salted beef eaten with the noodles and vegetables was a balanced dish.
The hot and sour noodles were so overly salted that we sent it back. The bits we ate, we had to eat sparingly as if it was a salty condiment instead of a dish.
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