Food Photos

Go for the hot pot specials, the incredible dumplings, the legendary sauted Chinese eggplant - even the seafood dishes are delicious - and everything is a fraction of the price it deserves to be. Vegetarians will find more to eat here than at any of our big-league restaurants that cater to that crowd.
Andrew Zimmern - Mpls St Paul Magazine

You've driven past it a thousand times; you'd be forgiven if you thought it was a flower shop. This unadorned restaurant, in a basement on Nicollet below the flower shop, is simply the best Chinese in the Twin Cities. The owners are a Taiwanese Buddhist couple (she cooks, he serves) who dish up Taiwanese specialties alongside Chinese standards. The 3-cup tofu is a heap of silken, garlicky bites in tangy, toasty jackets, and the Vietnamese lemongrass mock beef is a platter of chewy strips suffused with bright lemony flavors - the best mock anything we've ever tasted. Also excellent: potstickers (vegetarian and non), the fresh, sprightly soybean paste noodles with bok choy, and the spicy, pork-laden Mapo tofu. For an authentic Taiwanese experience, ask for "hollow vegetable" - it's a leafy green vegetable served on the streets of Taipei whose Chinese name translates literally as "open heart." (They don't always have it, but it's worth a try - a more delicious green is not to be found). The restaurant is usually filled with Chinese expats, families, and grad students, and as most entrees are under $10, you could eat here every night. (Some do.) The restaurant has developed an especially loyal following in the vegetarian and vegan communities (vegetarian items are cooked in a separate wok), and on busy nights, customers have been known to leap from their seats to help take orders. Delicious. Affordable. May Evergreen prosper!
Jessica Nordell - City Pages (Best of Issue)

They have a great selection of vegan items, including vegan egg rolls (indeed!), vegan wonton soup, lots of mock meat dishes, and a number of vegetable, tofu, noodle and wheat gluten selections.

The owners are incredibly nice, they go out of their way to make sure you get what you want, and are more than happy to accommodate special requests. On one past visit, one of our party ordered a dish that came out too spicy for her. The chef noticed that she wasn't really eating it, and insisted on making her another dish.

The visit before that, they made everyone in our group a special vegan "pearl (soy)milk bubble tea", which is tea mixed with soy milk and then shaken so it has bubbles, and then tapioca pearls are added.

Among the many delicious things on the menu which I would recommend, some of the best are the vegetarian egg rolls, the vegetarian chicken nuggets, tofu with mushrooms and soy sauce, tofu with vegetables in spicy sauce, wheat gluten with pickles, sesame paste noodles (no peanut better, just sesame), wonton soup, noodles with vegetables and satay sauce and Taiwanese style stir-fried noodles.
Dave Rolsky -

There are dozens of good ethnic restaurants on Eat Street, a 17-block stretch of Nicollet; so how does Evergreen Taiwanese, a little mom-and-pop joint in the basement of an office building across town survive? Because owners Connie and Frank Hwang (she cooks; he handles the front) do everything right. Meals begin with cold plates like seaweed with ginger and garlic or spicy peanut and tofu-skin salad, progress to irresistibly juicy pork dumplings, and go on to spicy lamb soup, rich with meat and noodles to soak up the stock. Eggplant with basil, drunken chicken simmered in wine and ginseng, Mandarin scallops, Beijing-style soy bean paste noodles...Frank will try to stop you from ordering too much, but there's really no getting around it. (N.B.: Don't forget to look at the blackboard menu - that's where some of the best dishes are.)

Having lived in Taipei for four years, I can attest to the authenticity of both the food and the ambience. Taiwanese food is known for it's freshness, not spice and Evergreen delivers on this. As for the ambience, I spent many a meal in a fluorescent-lit basement restaurant in Taipei where I enjoyed all sorts of Chinese cuisine from Cantonese to Northern-style cooking, Sichuan and Hunan to Shanghai and Taiwanese styles. Evergreen's strength is its variety of traditional Taiwanese specialties interlaced with dishes from the Mainland. If you want authenticity, try Evergreen.
cymrotom -