Lung Sing - Wullen

Conclusions before Lung-Sing: for decades in the southern suburb of Dortmund-Barop directly on Stockumerstraße. unpretentious all-eaters are well solved here. the well-pared meat should ignore the load. the cook processes everything, including tendons, skin, cartilage and then hides everything under thick, stomach sauce. the spatiality should be entered with a flashlight, since the weak illumination in conjunction with the dark device gives a dark impression. time has not remained in the positive sense. The surroundings on the left and right next to the flattering entrance scares me round wooden columns from which two greedy graceful dragons lure out. if these creepy guards let me in? I would like to go straight into the restaurant and run in front of a wooden wall. Nanu, closed? No, the entrance door is inconspicuous on the left. No, at the dark wooden ceiling, which is suspended above, some weakly illuminated Asian lamps. And through the windows to the street comes at least one daylight into the room. the dark atmosphere continues in the dark blue patterned carpet. the walls are lined with Asian wooden motifs. dark brown lacquered partitions fit optically into this cave. dark red are the dark wooden benches and wooden chairs padded. Asian figures and ornaments everywhere. a light view: white fabric tablecloths on the tables. simple red paper napkins. Fork and spoons. and, of course, on tables the obligatory menages with Sambal Olek, soy sauce, salt, pepper, vinegar. the room affects me as a whole antiquated conservative. The menu of classic Chinese usually has at least 200 positions on the map. Here, of course. I confine myself to the study of lunch card with 15, supplemented by a Beijing soup or an early role, either in advance, classic. I want chickens. this is offered in six variants. I choose “baked chicken with peanut sauce” to € 8.80 and dream of the delicious, highly aromatic peanut cream as I met them to other Chinese locals. a younger Chinese who speaks good German greets me and offers me a place to choose. I decide for the brightest table on the window. it immediately brings me the thick red card and shortly afterwards the ordered mineral water well cooled 0.25 l to 2.10 €. I'll ask him if the baked would be ugly. he negates and says that this would be fried for a short time and would be dressed with soyaspins and peanut sauce. All right. for the young man makes a reasonable impression on me, I will tell him what I didn't like. He takes this with misunderstanding to knowledge, but remains polite and brings general sayings such as “the tastes are different if you only leave the breast, almost nothing remains, etc.” then the dishes from rest should be offered at half price, I mean, eat, as I have the only gas, comes quickly the ordered spring roll lying on a blue-white table. the roll is crispy golden yellow bead and not fat-triefing. I cut them with the spoon in the middle and discover almost only fresh, crisp soy sprouts and hardly meat. it has to be seasoned. the Sambal looks neat, not dry and soy sauce. Oh, in this antique burden is the trend towards two soybeans? Which one do I take? one of both minimally brighter. to one half of the one and the other half of the minimally brighter. in brighter Sturborn. I eat. where I am such a vinegar sensual and can only carry vinegar in poemopathic doses. Soy sauce with noble tastes me disgusting and lets me avoid the role. I'll talk to the waiter and talk to a wall. he cannot explain the edgy taste. I don't know what happened later. Someone gave up a rest of vinegar instead of new vinegar soy sauce in the bottle. also the seemingly two soybeans on my table. then the baked chicken and a bowl of rice are placed on the rechaud. the lid of the rice bowl is so hot that it falls out of my hand next to the rechaud. the dish swells with rice. it doesn't matter that some rice grains fall on the table cloth when they are discharged. I don't care if the servier containers are so marginally loaded in a restaurant, they will be guilty if the guests are forced to clap. now for a baked chicken. I first see only a few brown lumps drown in a sea of thicker pampe. I carefully fish out some pieces of meat and transport them to my plate without sticking out of the opulent sauce mass. I'm not a pathologist, but with this cutlery I can do well with what is edible. it remains, purely visually, beside fragments of the chicken breast, not much with enjoyable edible remains. can be that it is traditionally fed in “old China”. I don't like that. I cut the next portions directly on the serving plate according to the motto filling separation, otherwise my plate would flood the unedible tranquility and then the peanut sauce: muffy, fade, allegedly only prepared from the ground. You can only eat this if you have never tasted a better peanut sauce. I have to mention that under this brown mass still fresh soy sprouts and fresh tube strips are hiding, which I have laboriously fished out. I forgive only one star for eating, because there is a lot to improve here. this food is absolutely no pleasure for me. it reminds me that decades ago, Sparing housewives completely boiled the fat suppenhuhn to win a good chicken soup. Subsequently, the leached chicken parts, which had no juice and aroma, because the whole starch and aroma of the soup were added, were fried the next day in a pan-cross and thus even more dry and pale. a parade example for the application of extreme sparkles, here par excellence practiced in a porcelain kitchen. for me, no. May 2014

For years and will always stay with my family. delicious food, beautiful environment (consider it once kovid leaves it once) and love people.

- I draw the suppe 1a! dee and what is perfect! wee and all other drinks are excellent; yes excellent. thanks many and we always like to come back!

Were a family celebration in the small room in the back restaurant area. the gastwirte were very striving - but unfortunately they were unable to compensate for the considerable deficiencies. the food (we had preordered various plates) was nothing at all - none of the four dishes was tastefully outstanding. And to the facility - well, as family business the restaurant may still be ok, but about the toilets I want to cover the coat of silence here. I cannot understand the many positive assessments. but maybe we just got a bad day.

For many years pure family business: mother in the kitchen, son in service. typical Chinese interior, everything very clean! eating is always very tasty. the feeds come after just a short waiting time if not much ordering by phone for " out-house "- eating comes. unfortunately these are always preferably done. quiet background music from the band, probably typical Chinese and for years the same.