We ordered mostly cold dishes, soothing our pounding heads. Above is "Tofu with 400-Year Eggs" -- soft tofu and hard-boiled eggs that have been marinated through in soy sauce. The whole mixture, topped with chives and vinegar, is mashed around together, so you get this cool mushy silky salty mixture. Really excellent.

Cold bamboo was also great -- doused in vinegar and a spicy hot oil, these were tart, lithe, and cleansing. A bit of a snap, but not too crunchy.

I have to say, I never knew that Scrambled Egg and Tomato was a popular dish in China, but I've so far encountered it pretty much everywhere. This version was particularly velvety and unctuous -- the tomatoes were very fresh and the scallion sprigs were a nice touch.

Then my favorite -- JIAOZI (dumplings)! H. told me that you can find over 50 kinds of dumpling in Wuhan. We only sampled two varieties but they were both fabulously light and fresh. Oh, I am just relishing their memory. For the first time, I ate dumplings with tomato -- the red ones in the photo are a velvety soft mixture of pork, tomato and scallion. Heavenly.

Peek inside the pork and scallion version -- so wonderful. I am of the mind that steamed or boiled jiaozi are more enjoyable than fried ones -- the flavors come through more.

No rice with this meal -- we were stuffed without it. I left out a few dishes, but who really needs to see a dish of boiled peanuts? This was one of those meals that made me truly sigh with happiness that I am fortunate enough to be on this adventure.

>> Two years ago, I read on Chowhound about "100 Dumpling Garden" in Flushing. I wonder if it's still there.