The difference between Da Tang Unique and the typical Chinese place of the 1950s variety becomes clear in a single bite of the Alaskan red sea cucumber meat hidden beneath a mountain of crunchy snow pea pods. The dish is wok-fried in a Malaysian belacan sauce built on a salted, fermented shrimp paste thinned with sweet soy. It offers the same nostril-stinging pungency as a hunk of good Roquefort, but this is something very different. Da Tang is one of a handful of Chinese restaurants spread across town swapping out honey chicken for fare that's more indicative of real Chinese cuisine. These few are able to see beyond the horizon of General Tso's empire.Read our full review.