Unexpectedly Perfect Snow Days in April at Heavenly

I never imagined that the best snow days of this season would be in April at Heavenly. The snow was thick, and one day even brought a light snowfall that created stunning rime ice, making the skyline trail towards Nevada breathtakingly beautiful. While Tahoe was buried under snow in January and February, causing roadblocks and house collapses, we were skating at Ikon Pass resorts in Europe. It was a classic case of feast or famine. Despite Heavenly relying on its past glory, there were still three days of excellent snow conditions that made me feel like a pro, despite my average skills. The slopes were smooth, and I could finally carve each turn seamlessly without the usual beginner's mistakes. Unfortunately, the temperature rose in the last two days, making the snow slushy and sticky, causing my board to catch. Many signs on the mountain were barely visible, and some cable car stations were half-buried, making me worry about potential flooding when the snow melts. Once again, I was in awe of Heavenly's beauty. On windless sunny days, you could see the reflection of snow-capped mountains in the lake from the California Trail. The secluded snowy trails around Sky Express were so serene that I couldn't help but slow down and savor the moment. This time, I brought a lot of stuff for our six-day ski trip, including braised pork, stewed lamb chops, hot pot twice, spicy boiled beef, and sour radish black chicken rice noodles. Only food could comfort my sorrow at the end of the ski season. I also retrieved a large ladle I left at the Airbnb at the start of the season; after months, things have changed, and so have I. On the way back, we stopped in Sacramento and visited Xiang La Xuan and T Kee Restaurant. The taste, service, and prices were much better than in the Bay Area, with generous portions that we couldn't finish. I forgot to take photos at Xiang La Xuan, but I loved the pounded pepper and preserved egg dish, which was flavorful and appetizing. However, they didn't skimp on MSG, making me thirsty at night. At T Kee Restaurant, we pre-ordered the eel clay pot rice half an hour before arrival and also ordered half a roast duck, two imperial clams (with garlic vermicelli), and fermented bean curd water spinach (not on the menu, but the chef made it for us). They also gave us two complimentary mango juices. The clay pot rice was delicious, with each grain of long rice glistening with oil, and the preserved meats were flavorful. There was plenty of eel, and although it couldn't compare to freshly sliced eel in China, it was a pleasant surprise compared to the mediocre Chinese food in the Bay Area. Since Zhiwei Guan changed hands, I haven't had satisfying Cantonese food in the Bay Area (excluding San Francisco). This place was a delightful surprise on our ski trip, with fresh ingredients and authentic flavors. The water spinach was crispy and flavorful, and the imperial clams were good, though the vermicelli was slightly over-soaked. Since we arrived at 3 PM, the roast duck wasn't at its best, with crispy skin but lean meat and little juice, making it the most average dish. The mango juice was overly sweet, but since it was complimentary, I can't complain. Overall, the minor flaws didn't overshadow the experience, and I look forward to the next ski season. #HeavenlySkiing #LakeTahoeSkiing #Tahoe #SacramentoFood