好友們與我慶祝生日，因為大家都喜歡吃四川菜,於是便想試一下這家，可惜非常失望，首先，用料不夠新鮮，水煮魚的水準非常一般，不及滿江紅及駿景軒的好吃。而且，食物的份量很少，我們三個人的套餐是兩個涼菜，四個熱菜，加了一個干扁肥腸可惜真的很少，我們另外再叫了四川涼麵及蒜泥白肉才夠吃。唯一好的地方是他們送果盤給我們，但一點都不便宜，結賬$850。最後我想說第二天一早，我們三人都拉肚子啦。以後也不會再去啦，同類型私房菜四姐好吃多了。

For 2 persons, you can order 2 cold dishes and 3 main dishes.

We had 酸辣茄子 (eggplants) and 四川涼麵 (cold noodles). The eggplants were steamed which was healthy, with a not too sour nor spicy sauce on top, but it was a good start for the meal. They had sold out of cold noodles by the time we ordered it, but the owner was so nice she agreed to make a dish for us from scratch, and it was soooo worth the wait! The noodles were thin, cooked to perfection in texture, and the flavour had a good punch of spice but not salty or oily. The few slivers of cucumber added an extra bite to the dish.

For mains we had 水煮魚 (fish in chilli broth), 重慶辣子雞 (chilli chicken Chongqing style), and 乾煸四季豆 (long beans). Everything was good, especially the hot sizzling pot of chilli sauce with succulent fish and chewy/slippery noodles. One comment though is that the chicken slices were quite small, and hidden amongst the pile of chilli too. The beans were tastefully seasoned, and retained a bit of texture even when it was cooked thoroughly. Goes to show that the wok had a lot of "wok air".

As we had to plead for the cold noodles, the owner surprised us with an extra dish of stir-fried bak choi. It's very thoughtful, and for a very small cost, she kept her customers happy and definitely coming back for more.

The place is clean, with smaller tables by the window for couples and larger tables accomodating from 10 people up. The toilet was modified for disabled persons too, which meant that it was spacious, clean, and didn't smell at all (which was a good thing considering it's right next to the fridge and the dining area).

Service was family style, polite and friendly. Tea was of a good quality too, very refreshing and fragrant. Cold Tsingtao just rounded the whole meal perfectly. And for $168 a person, it's cheaper than Sijie with the same quality of food.

:本身上次已經想去食,但book唔到,所以趁有朋友生日,就再嘗試去book吓有無位~~~ 今次ok左,我地3個人去食!!

麻辣肚絲 - 掂呀
口水雞 - 都ok
酸辣茄子- 可以一試
水煮魚- yummy
四川涼麵- 超水準
辣子蝦- 幾好
牛柳絲- 好味

總括來說 : 一定要去食,食完都會再幫襯,因為實在好美味,服務又好,環境都唔錯,價錢好合理囉!

There were four of us, which means we get to choose three starters and four main dishes as part of our set. We asked them to tone down the spice, since a couple of us didn't think we could handle it otherwise...

Spicy Sichuan cold noodle (四川涼麵) - we actually ordered this first and it gave us a good start. It's the usual type of tossed noodle with spices, and it was pretty solid. The kitchen did a good job toning down the spices and my tongue was still with me after a small bowl of this.

Marinated cucumber (涼拌青瓜) - we picked the mild version in sesame seed oil, instead of the hot and sour version.

Sliced beef shank (白水牛肉) - thinly sliced with spices sprinkled on top.

Fish in fiery broth (水煮魚) - this is one of the classic Sichuan preparations, and it wasn't bad. The fish fillets are soaked in a red, spicy soup filled with dried chilli peppers, Sichuan peppercorns, bean sprouts, fermented beans and glass noodles. The fish was tender, and the noodles did a good job of soaking up the flavors of the broth, which was pretty salty.

Sautéed string beans with minced pork and chilli (干煸四季豆) - this was one of the best I've had in Hong Kong. Finally someone has decided to take the time to make this dish the way it's meant to be done, making sure it's dry and a little charred. Plenty of chilli peppers, Sichuan peppercorns and deep-fried minced pork. Still not quite mom's homemade version of the dish, but I'm pretty happy.

Twice-cooked pork with rice crispies (鍋巴回鍋肉) - this was also pretty good. Dried, crispy fatty pork with red and green chilli peppers, spring onions, and plenty of rice crispies that have absorbed the wonderful flavors. Unfortunately, as I got involved in a discussion with my friend, my fellow diners decided to gobble up most of those yummy rice crispies, leaving me with one or two measly small pieces...

Stir-fried pork with tomato (番茄炒肉片) - I thought it said beef on the menu, but maybe I was mistaken... Anyway, what we had were slices of tender, fatty pork - that bouncy consistency tells me it's pork neck. Pretty nice.

Finally, the restaurant gave us a complimentary plate of stir-fried greens, which I think was a type of lettuce the Taiwanese called 大陸妹．

The place was obviously doing very brisk business, and I can see why. Whether or not the dishes are really authentic Sichuan or as good as what one can find in China does not matter. What matters is that they tasted pretty good to me, and the price is reasonable. I'll be sure to return and order some of the signature dishes in advance the next time around.

original blogpost: http://chi-he-wan-le.blogspot.com/2009/08/spice-spice-baby.html

好失望....一班朋友好耐冇一齊出來食飯.
大家想了幾間不同的..最後選了這間.
心想私房菜總有一點實力吧.....可惜.....
首先每碟野都細細碟.而且份量又小.還有我地六個人去,只可以叫4涼菜,5個熱菜....
另外, d野食一d都唔好食,冇特別.
本來菜單已經小菜色,之後又話這個冇,那個冇......
另外我們其中一個人係大陸人, 一食就知佢d川菜唔得..

不過,其就其在有好多外國人食, 可能係廣告關係吧......

Have a very nice Sichuan dinner with a big group of friends. This is the fourth time I have been to this place. It is still my top pick for sichuan restaurant. The best thing about this restaurant is that the spiciness are always just right and well-balanced the ingredients.

Best dishes out of our 12 ppl meals are:
川椒皮蛋 - the garlic and chilies matched perfectly with the preserved eggs

水煮魚 - the fish is very soft and the best are the glass noodles at the bottom. Soaked up all the good flavor in the soup.

辣子蝦 - spicy enough to emphasize the flavor of the shrimps. Also, love the addible crunch shell.

Almost missed the Spicy Crab. It was really nice too. But you can only order with a big group. Got to try it if you have a chance.

The other dishes are nice too. But the listed four are just outstanding.

約了一班波友聚聚舊，波友問我吃什麼，其唯一的條件是要吃中菜，也隨便的給他幾個選擇，有川菜、滬菜及京菜，最後選了川菜，是挺驚訝的一個結果，因為發覺越來越多人不能吃辣，所以要約到一班人吃川菜極難，今次有五個人已很好的了，可以試五至六樣東西，而地點選了鮮為人知的渝川。

在訂座時，接電話的男聲是說國語的，感覺已很地道，所以在當天之前，也對此餐廳有一定的期待。

此處點菜的形式很特別，不是每樣菜一個價錢的，而是每人定了收費的，每人一百六十八元，按人數的多寡決定涼菜及熱菜的數量，是晚五個人，可以點三個涼菜及五個熱菜，涼菜分別是紅油豬耳、夫妻肺片及川椒皮蛋；熱菜分別是泡椒肥腸、水煮牛肉、回鍋肉、重慶辣子雞及西芹炒鱔絲，然後每人一個白飯及一罐啤酒，不夠的話後加別的。

先來涼菜紅油豬耳，豬耳切得幼幼的，每條也沾滿紅油，配上蔥花及芝麻同吃，味道很香而微辛，豬耳冷卻得夠涼，吃下每一口也很爽口，是很不錯的一道涼菜。

再來的是夫妻肺片，此處的夫妻肺片其實是金錢肚及肺片混合的，兩者也切成剛好的厚度，肺片嫩而鮮，很難得，口感一流，沾上多多的紅油、芫茜、芹菜等放進口中，感覺妙極，咬下一口後，吃起來先是一口麻，中間隱隱的滲出麻子的味道，然後再來辣味，很對版，也是涼菜中最辣的一味，朋友們吃得七竅生煙的時候，但對我來說辣度也不是太強。

最後的涼菜是川椒皮蛋，也是做得相當出色的，雖然這道菜是一點也不辣的，但皮蛋做得軟身而黃是糖心的，在川椒的包圍下，仍然能隱隱發出皮蛋的香味，很好的！川椒是被刴得很幼細，辣味是很容易地鑽進我的鼻子內，很香，味覺上雖然不太辣，但酸味也是恰如其分的沒有過強，是很高水平的一道涼菜。

接着來的會更辣一點的了，因為辣的感覺在燙口的菜式上更加是表露無遺，先介紹泡椒肥腸，材料有西芹、蘑菇、辣椒及大腸等，西芹爽口，大腸口感也煙韌，但好像是清潔的工夫做得太足了，所以沒有了大腸獨有的氣味，而且紅油不是很辣，也完全沒有燙口的感覺，何解呢？

然後是我熱切期待的水煮牛肉，如果是自己一個吃的話，是一定會選是水煮魚片的，因為覺得水煮的菜式一定是跟魚最夾的，今天的水煮牛肉，也是正常的配以黃豆芽、蒜苗、芹菜、芫茜、乾辣椒、花椒粒，麻子等同煮，大量的辣椒浸在紅色的辣椒油之中，加上有花椒、八角，吃下去也是挺麻的，雖說今天吃的是牛肉，是不比魚好的了，但吃下去此牛也沒有化學的味道，肉質纖細嫩滑，很不錯，但說也奇怪的是就連水煮牛肉也完全沒有燙口的感覺，正常的水煮菜式理應在以煮完辣汁及肉類後，再在面快快的以滾燙的乾辣椒紅油封面，使溫度保存，今天的好像就是做漏了這一步，稍為失色了，而配套方面，也希望在底部可放一點苕粉，吸收了辣汁辣油後，是很好吃的呢。

回鍋肉是看其賣相已知是對版的，但辣的程度也是不夠的，個人覺得只是比罐頭的辣一點，但用上的肉全都是腩肉，一瘦一肥半肥瘦的，很是好吃，油的甘香散到口中每個角落，加上大量的蔥段、芝麻等同吃，每口也很美味，但如果可以熱一點會是更好。

然後又來到較辣的重慶辣子雞，也是賣相非常對版的，因為是乾辣椒比雞丁還多，不要誤會店家騙人呢，因為這才是正宗，加上芝麻粒，每口吃下也是美味，而且雞丁每粒也弄得乾身，鹹度也足，而此味菜的乾辣椒未被油浸，所以也膽大包天的吃了一粒辣椒，但奇怪的是不辣的，妙哉妙哉。

最後來一個不辣的西芹炒鱔絲，鱔絲有咬口，但切得太幼了，而西芹是爽嫩無比，也很好吃，但這沒有麻香及辣味的菜式，吃起來似粵菜多一點。

吃畢熱菜後的感覺是不太辣的，朋友們已辣到無氣，我和他們好像是分別到了天堂與地獄那樣，終歸辣是沒有客觀的標準的，但最大的問題是為何每道熱盤也沒有燙口的感覺呢，尤其是水煮的菜式，也可以沒有這種感覺就是不對勁，熱菜總括來說相對失色。

五個大男人，又點會屈服於三個涼菜及五個熱菜之下呢，也再加碼，點了澱粉質以充飢，而且他們已經好像是受不了，所以決定點令人有涼快感覺的涼麵，就來一客四川涼麵，為他們着想，也點了小辣的，不消一會，涼麵也來了，吃下一口，有點酸酸的感覺，於我而言，此麵是酸的感覺比辣的還強，麵身也真的做得涼涼的，有咬口，配上蔥花、碎花生粒及麻子等，也好吃，但也是同一句話，可以辣一點會好一點。

整晚的辣菜真是對版及好吃的，只不過也是那一句話，可以辣一點會更過癮，但大家已吃到頭茸茸的，最好的解決辨法是一起去啤一啤，清醒一下，我雖然不需要清醒，但三五知己啤一啤也是很棒的，出發！

多謝我 d 友好為我慶祝生日, 渝川是佢哋話要試咗好耐, 但我一見到 OpenRice d 相, 我兩邊腮的口水就湧出嚟,有 d 驚好辣, 但既然朋友請到, 仲係私房菜格局, 唯有心口一個 "勇"字衝上去!

裝修冇乜, 但不多枱, 大家好有空間感, 但要同其他客人說聲唔好意思, 因小妹當晚實在太開心, 成晚未停過把口, Sorry Ar!

講返 d 嘢食, 當然主打麻辣, 不過碟碟麻同辣的程度各有不同, 亦有高下, 最刺激的是"鳳來魚", 夠晒麻,係脷都痺理, 最正! 跟住飲啖私家綠茶, 連味道都唔同晒, 不過佢話用咗鯇魚, 比較多骨!

前菜的青瓜同麻辣肚絲都好味, 至於粉蒸肉我好耐冇食過, 好味呀! 其他就不過不失啦! 不過最尾先出碟炒土豆絲, 嘩好清甜爽口, 可能之前咁多碟餸都好濃味, 呢碟土豆絲在最後出場, 可以一洗之前的感覺, 簡直是一個完美的句號!

不錯的川菜館，整體好味，但不算勁正。

涼菜最好是拍黃瓜，微辣帶酸瓜多汁。

豬耳太硬。

口水雞Ｄ雞同汁都唔得。

熱菜有水煮魚，味好，但用銀雪魚，不夠桂花魚爽滑。

鳳來魚，用鯇魚，好惹味，亦是最麻的一味，因用磨了的花椒粉造，焗住直接食花椒。

椒鹽蝦非常惹味，好食。

粉蒸肉用南瓜蒸豬肉，小麻，肉和南瓜互相溶和很正，略嫌豬肉不夠肥，麻一點亦更好。

毛血旺辣得最直接，內有豬紅、午餐肉、牛柏葉、粉腸等，幾好味。

整體不錯，但可更好。

老實講一直對香港的私房菜無咩信心, 又貴又唔太好食..但我本著一試無妨, 唔好食無下次的心理就去試試呢間渝川菜館, 價錢以私房菜來說一D 都唔貴 $16x/person, 無加一。

係香港真係好難找到一間正宗又好食價錢又合理的四川菜, 呢間可以話入左三甲以內。我地十二內可以叫六邊涼菜, 十二道熱菜, 講真真係太多啦...食唔哂, 有少少浪費。

推薦各位去食下。

請起四川菜又想番起 中環的大平伙......佢老闆娘竟然係park'n 廣告到唱歌...想起以前去食聽佢唱歌真係好驚佢唱爆杯......如果真係要比 渝川 好食過大平伙...

推薦菜: 辣蟹, 水煮魚, 煱巴, 四川Noodle.

不推薦: 鳯尾魚 (本來對佢好大寄望, 點知係最差)

4 times in 6 months, that's gotta be something, right?

The Pictures shown here may be overwhelming. But I can assure you, it's not as good as it looks. It's better. I specifically waited until now to write about this place, simply because I forgot about it, put the pictures aside, knowing that eventually I'll go again, then I'll have more pictures, and so on. In the past 6 months since its opening, I have been to 渝川菜館 for 4 times. And just as you think I was crazy, I intended to go back like a crazy addict on highs of Sichuan Peppercorns and Red Chilies. Ever since I took the first step to this raging inferno of chilies and peppers, I knew I wouldn't be able to return without getting the hyped craving every now and then. Walking up the steps to 渝川菜館 was easy. The decor was rather simple. Beige walls against linens the shades of peach and coral. There's a television on the wall. I counted, there were only 5 tables altogether, as it couldn't hold many per night. No wonder nowadays you have to reserve ahead.

For $168 per head, the menu (doubled as placemat), there is a system for dinners here. For 2-3 people, you can choose 2 cold dishes and 3 hot ones. For 4 -5 people you can choose 3 cold dishes and 4 or 5 hot ones, and so on. There are dishes in the menu that required extra costs (upon requests) and advanced reservation, since the ingredients are not always available on hand. It's reasonable this way.

The chilies started their onslaught of charm with the first appearance of the Cold Noodles, Sichuan Style (四川涼麵), a generous portion of beige wheat noodle cooked to the bite. A brief wash in icy water allowed the noodles to contract and develop a bite. The noodles were topped with a mixture of fried chilies, spring onions, fried leeks and garlic, dressed with a drizzle of chili and peppercorn oil and the slightest touch of Chinese Black Vinegar. The mild tang of the vinegar cut through the otherwise greasiness of the chili topping, and the chilies did its work -- bringing a rush of heat from inside out. Pork with Mashed Garlic (蒜泥白肉) chose pork shoulder instead of the belly. Thin shavings of pork tossed lightly with chili oil, finely mashed garlic and a handful of dried peppercorns. The garlic offered a tickling to the throat while the chili oil rounded up the rest offering the otherwise bland slices of pork a flavour boost. Tripe with Red Oil (紅油牛肚) was a disappointment. The tripe was simply boiled through and some pieces were rather tough. The chili oil was good enough, but overall the taste of tripe wasn't quite going well with the chili alone. The ingredients were simple but didn't have the chemistry unless some other spices were used. I would prefer the triped cooked in a spiced mixture like five-spice marinade before dressing with chilies. Then the Mouth-Watering Chicken (口水雞) was surprisingly moist and tender. Served in small plates and chunky bone-in pieces, chicken pieces were soft and tasty throughout. The marinade it's served in has chockful of peanuts and chopped chilies blended within, accompanied by garlic, black vinegar and a fair bit of Sichuan Peppercorns to yield the numbing effect.

Then the real stars of the show arrived.

Beef stir-fry with Pickled Green Peppers (泡椒牛肉) was a decent dish with baking-soda laden beef slices (not a good choice, but inevitable) quick fried with pickled green peppers. The tangy green peppers offered less heat than its dried red kins, but offered an alternative source of heat that inspired other possibilities in the entire section of "pickled green peppers" on the menu. Beef Slices in Fiery Broth (水煮牛肉) used the same kind of beef, but instead of quick fried, they're served atop a heaped pile of mung bean sprouts. The bean sprouts absorbed the chili broth and oil from the sichuan peppercorns and take the numbing level to the maximum. Sipping the broth and feeling the tongue gradually numbed first by the heat, then by the peppercorns...there was a sudden surge of equal vulnerability and awareness to the body itself. You felt the numbing, and you felt the sweat beads rolling down your back. Diced Chicken with Pickled Green Peppers (泡椒生炒雞) was the best in the pickled-pepper dish. The chicken was so juicy and the green bell peppers were sweet as ever.

Dry-frying dishes were something new for me. Standard in Sichuan style cooking, ingredients were first quick fried in high heat and slowly tossed over medium heat to yield a cooked, but dry texture. Dry-fried Pork-intestines (干煸肥腸) and Dry-Fried Eel Slices (干煸鱔魚片) were prime examples here, Angular cut pork intestines were first fried, then adding the mixture of fresh green peppers, red peppers and leeks. Don't miss out the fried leeks. Even though they're not frizzled in hot oil, their freshness and sweetness were clearly as dominating as the intestines themselves. The Eel dish was slightly different, with similar techniques on the eel, but supporting ingredients also included bean sprouts, which were juicy with a crisp. It's similar in texture but definitely a contrast with "dryness". The heat was slightly milder than the previous beef dishes, but this one lingered for a longer period of time, with that faint vinegar taste to it.

"Fish slices in Fiery Broth" (水煮魚) was the true show-stopper. Butterflied slices of fish cut and blanched quickly and cooked in a fragrant blend of oil which included chilies, Sichuan peppercorns and part of a star anise. It arrived with a whiff of potent heat, possibly an aura of heat surrounding it. I gazed, captivated, as we fished out slices of fish so white against the fiery redness... The fish had an amazing texture, and the heat level skyrocketed within seconds. It looked wasteful to see the sea of chilies spread out across the soup tureen, burying the hot contents underneath. Picking here and there, we managed to pick up thin strands of bean vermicelli -- light and thin with some bean sprouts to absorb the hot broth. The thin vermicelli (you can also choose the thicker noodle, which I think were more filling and tasted better) was clearly filling enough, but the broth was so flavorful I couldn't stop myself from taking a sip -- It really tasted great, as the fish may not be able to take on so many depths of flavours, even the chili's heat could be detected in the broth. You first got the sharpness, then the numbness from the peppercorns, and eventually swallowing it yielded the final welcome of smoky heat erupting from the throat upwards back to the palate. Now this will quench the craving!

Seafood lovers can try their Sichuan Chili Shrimps (辣子蝦) and Pepper-Salt Shrimps (川式椒鹽蝦). They were both shrimps deep fried briefly, and the chili shrimps were finally tossed in a massive pile of red chilies. The Pepper-salt ones were simpler -- tossed in the hot wok with a special Sichuan Peppersalt, with reminiscent to the five-spice salt we normally use for chicken. The shrimps had such a crunch you could eat the shell as well...the entire shrimp being. Both dishes were executed with such precision not to overcook the shrimps at all, without compromising whether the supporting ingredients of chilies and pepper would overpower the main star.

Our visits were rounded out by a complimentary desserts of little dumplings with Osmanthus and Sweet Rice Wine. (桂花酒釀丸子) Tiny glutinous rice dumplings were simmered in a rice wine syrup flavoured with Osmanthus. The golden blossom offered a whiff or floral aroma as the evening came to a satisfying finish. 4 visits weren't all that much, we afterall, had the cravings every now and then. To say that I'm officially a fan of Sichuan cuisine is not wrong, but I'd rather claim myself a junkie who occasionally have the cravings for red hot chilies and the numbeness of Sichuan Peppercorns. 渝川菜館 is a venue to quench these cravings, and certainly under the hospitable services and the wide array of dishes to choose from, it's undoubtedly true to be one of my favorites to frequent every now and then. I certainly hope it'll be for those who's adventurous enough to take the ride to the raging inferno of chilies and spices!

在香港，以往要吃到味道正宗的四川小菜是一件有難度的事情，不過現在自從中國開放後，從大陸下來的四川廚師也逐漸增多，因此在市面的川菜小店也隨之而增加，實在是一眾食友之福。

而今天受到友人的邀請，來到這家在灣仔的上樓川菜，這店面積不大，只能同時間容納不到三十位客人，坐在其中有點像去了朋友家用膳的感覺。 我們一行十數人佔用了店內最大的檯，櫈子也因為人數太多而被迫變用小圓櫈。

聽說今天的川菜辣度會比平常來得強一點，在餐前也特地飲了一點點鮮奶來保護胃部，不然食後真的會有機會變成腸胃炎，那就得不嘗失呢。 各出席的食友們也都準時到達，大家問好一下再拿其中一位女食友的"手信"來作餐前小食，是晚的飯局也正式開始了。

先來是一口氣七個涼菜及一"盤"冷麵，放得檯面滿滿的，令人有點眼花撩亂。
首先試吃<<夫妻肺片>>，是眼所有前菜最美味亦同時是最辣的一道。濃而帶辣椒香味的醬汁，跟有咬勁適中的肺片配合甚佳，既香又辣的前菜，值得一試﹗
接下來試<<蒜味黃瓜>>，既有辣油香的味，亦能帶出黃瓜清甜之味，看似油膩但實際上卻是清新的前菜，自己甚為喜愛。
下一道<<豬耳>>，切成幼絲的豬耳，咬口自然下降，而豬耳有點煮得過腍的情況，假如可以更爽脆，口感和味道自然會更加好。
<<風乾牛肉>>這個前菜有點特別，因為它是沒醬汁的"乾食"。如淨吃牛肉已能嚐到本身的調味，其帶少鹹及香料的香味，再加上在旁的五香辣粉，起了提味的作用，令人總是想多吃一片。這個也是值得一試的前菜
吃過了其道前菜，先試一下這個特辣的<<四川涼麵>>。麵條吸收了醬汁的濃味，外層掛滿了辣油，非常的辣卻又美味的它，是好辣者必試之選﹗
令人吃後會流口水而起名的<<口水雞>>，雖未達至這個程度，但醃得入味的雞肉尚算嫩滑，只能說是不過不失而已。
繼續嚐下一道前菜，<<豬手>>。本身帶鹹的豬手切成一片片，加了醬汁後味道變為帶甜而香，略嫌豬手片乾了一點點，以至有點嚡口。
最後的前菜<<牛柏葉>>的味道只屬一般，並不算突出。

吃過了各樣味道和口感不同的前菜，就是各個主菜的出場時間~

為了不太食辣的食友而要的<<甜酸魚>>，因為從未嚐過這類型的醬汁，所以食下去時感覺不太習慣。茄味充裕而魚肉鮮嫩，魚皮脆且香口，既醒胃又不失鮮味的小菜，不錯﹗
再來<<鹹蛋黃炒蟹>>，蟹身炒得非常香口，乾身又沒多餘油份，蟹肉尚算鮮甜，味道比想像中好得多。
用上一樣的醬汁的<<甜酸骨>>，味道配合上令這個炸排骨變得很普通和平淡.....
另一道與蟹有關的小菜，<<川椒炒蟹>>。可能因為辣味難以滲入蟹肉之內，所以炒至有少少過火。而辣油某程上蓋過o左蟹肉o既鮮味，是個味道不太協調的小菜。
下一道<<粉蒸排骨>>，豬肉不夠肥美而影響到整個食物的味道﹔不過，南瓜和蕃薯吸收了一點點豬油變得更香甜，拿來送飯是個不錯的選擇。
<<川式炒蝦仁>>蝦肉爽口，辣度普通但是頗香口的。
<<川式炒扁豆>>，每逢以辣的材料來炒蔬菜，都會將蔬菜的甜味突顯出來，這個炒菜頗合我的口味，不錯呢。
重頭戲之一的<<水煮魚>>，魚肉起骨口感滑溜，食落還有魚的甜味。而底部的紅茨粉吸收了辣汁之後，又辣又香又濃，惹味得很。絕對美味必試之選﹗
<<干扁肥腸>>炒得極乾身，肥腸甚有咬勁且爽口彈牙，外層少少脆口，好治味，送啤酒一流﹗
接著的<<毛血旺>>用上非常多的材料，特別是厚切午餐肉，好想怎樣也吃不完似的。
跟水煮魚相比，毛血旺的材料都較入味及濃味，亦較為香口。
有涼麵又怎會沒<<擔擔麵>>呢﹖我們分別要了(大、中、小辣)三種辣度，個人認為中辣的味道最好，因為辣度對自己來說是剛好，沒有過辣過頭而又能嚐到醬汁的味道。
今天敬送的甜品是<<涼粉>>，想不到涼粉的甜味可以"洗走"大部份辣的感覺，吃完成後整個喉嚨也得以舒緩一下。

能夠一次嚐到十多種不同的川菜，也只有出席飯局才有這樣的機會。更難得的是在香港也可以吃到味道正宗的川菜，這才是各食友之福，也更能貼近美食之都的名字。

八月廿三‧秋分

這是KC在2009年的第一篇食評，順道祝各位事事順利，身體健康。舊年現在，誰也想不到一切可以變到這個樣子的，只希望之後再望轉頭，也會覺得，2008年已經是最差的了。

市面上的川辣菜，正宗出色的更是少之又少，所以一發現有「疑似」不錯的，已值得一試。食友推介的一間店子，午市來吃過，其麻辣也正宗，下一步自然是找多幾位食友來「掃餐牌」。就在颱風黑格比逐漸迫近，日間氣溫高達36度的一天，一眾「辣友」就來個「熱上加辣」，一行十四人，霸佔了這裡最大的圓桌，來一頓麻辣晚宴。 我還會出手搞的局，美味的食物是唯一的因素

這裡的晚餐安排跟四姐川菜是非常的相似，菜色主要分冷盤前菜及熱盤兩大類，而按人數而定去叫幾多款前菜及熱盤，如我們是晚14人，就可以叫八個冷盤，十二個熱盤，多人多吃，就是這樣簡單。

是日點的八味前菜是夫妻肺片、麻辣豬手、紅油豬耳、乾粘牛肉、豆瓣牛毛肚、口水雞、酸辣青瓜及四川涼麵，八碟一起上檯，在辣友的提點下，已碟碟都不是「加麻」，就是「加辣」，又或是「加麻辣」，不用吃，單是看賣相，又或是聞到麻辣香味，已經知道其威力。吃起來，也真的頗辣，而有幾味也辣得美味的，如夫妻肺片，吃起來先是一口麻，再來是強勁的辣味，牛肚及牛展很柔軟，是出色的一味。另一味大家也讚好的是四川涼麵，要了「加辣」及「正常辣」的版本，加了辣的真的是非常的夠辣，也還是頭一趟聽到幾位吃得很辣的食友同時說「這是辣的」，其辣度之勁，可想而知。當然以的來說，試幾口就夠了，而正常辣度的那裡也十分的香辣可口，加上韌度適中的麵條，這個涼麵，很好吃。另外姐酒豬耳疾口，乾粘牛肉夠香辣，酸辣青瓜也清新，這幾碟冷盤前菜，各有特色，亦有水準；

將幾個冷盤的碟子拿走，我還在暗暗叫辣之際，主菜又一個一個的上檯了。先來縛味不辣的，就是糖醋脆皮魚、川式椒鹽蝦、糖醋排骨、蛋黃蟹、幹煸肥腸及粉蒸肉。糖醋脆皮魚的糖醋醬汁做得甜了一點，而桂花魚可是炸得脆口，若然醬汁方面可以做得酸甜平衡點就更好。椒鹽蝦味道夠，但如炸得乾透一點就會更香脆。不過也可以是連殼一起吃的，是下酒良品。糖醋骨是敗筆，肉太硬，味道又不甜不酸，怪怪的，不要叫這味；蛋黃蟹賣相一般，可能是用上了不太大的蟹隻的關係。但味道卻是不錯，鹹香的蛋黃推得平均，油走得透，很乾身，一點不油膩，吃起來美味，有水準。不過食友kkk兄說吃到不太新鮮的蟹肉，而我跟T兄的又沒有問題，看來下之再來，要先跟進。幹煸肥腸不錯，炸豬腸脆口好吃，帶一點點的炮椒籽，香口美味。當然，最好的吃的幹煸大腸，在雲陽閣，叫辣子腸頭，屬必試之物。粉蒸肉是我很喜歡吃的川菜，用蕃薯及南瓜，跟肥豬肉一起蒸，豬油滲入了蒸得軟腍的南瓜內，非常好吃。可惜這裡的豬肉不夠肥，什麼也不用說了；

吃了不辣的，隨之而來又是幾味辣菜，分別是重慶香辣蟹、毛血旺、水煮魚及泡椒肚條。香辣蟹跟蛋黃蟹是一起上檯的，一辣一不辣，相映成趣。香辣蟹是用油泡上幾款麻料及辣椒，再放蟹件去泡。蟹泡得乾身，保持了蟹肉的鮮嫩，而味道也香辣，雖然同檯食友覺得沒有什麼辣勁，但個人而言，覺得是幾美味的；毛血旺是一大窩血紅的辣油，內裡是牛柏葉、大豆芽、雞紅及午餐肉等材料，很豐富。其實毛血旺內的材料也都是用來索那麻辣湯的，當中自然以牛柏葉辣得最甘，豬紅及午餐肉都很美味，而湯底也夠麻夠辣，只屬正常辣度的人如我，已不住的冒汗。難得一眾辣友，是若無其事的在吃，還說：「只有柏葉是幾夠味」；水煮魚看樣子也辣得嚇人，但比起最正宗的來說，見「麻辣」卻不見「燙」的，總有點美中不足。魚肉是桂花魚，肉厚而味道不太辣，反而墊底的茨粉辣度很足，吃得人雙唇發麻的；也不知是否已給幾個辣菜辣得金星直冒，竟然也記不起麻辣肚條有否上檯，及味道如何了。

最後來幾碗擔擔麵，大、中、小辣也要了來試。一吃之下，辣友連連投訴大辣的「完全不辣」。我來一試，小辣是真的不太辣，大辣又是辣得冒汗的，對於我來說，中辣就剛好，帶辣勁亦不失美味。最後來碗涼粉，吃了一晚的辣，來一碗凍涼粉，身心舒泰。

這裡的招呼很好，有什麼要求可以提出，要加辣或減辣的也會儘量配合，值得一讚。

埋單每人百七蚊，汽水及擔擔麵也送的，很實惠。雖然辣友仍然覺得除幾味前菜外，這裡的食物是「無咩料到」。但在我的尺度計，這裡的菜色辣度夠，也美味，喜歡辣的朋友，值得來一試。

应该说在大陆的任何一家挂川菜招牌的餐馆大概都应该做到这个水平。不过，因为是在香港，能做到能与大陆的普通川菜馆有一比的水平，也应该算是难能可贵了。今天点了凉面、口水鸡、水煮鱼、回锅肉、肉末土豆丝。以真正的川菜标准来衡量，没有一样出彩，但也可以马马虎虎及格。把地方因素考虑进来，应该常来光顾使其不至于昙花一现。

已經不是第一次來，這裡給我既印象頗深刻的，尤其是涼菜方面，真有一手。

大老闆來了，收工佢話一齊去食晚飯，於是一行九人便來到我心目中認為不錯的一間四川私房菜館開餐。

價錢同上次一樣，$168/位，免收加一。九個人可以點5款涼菜和8款熱菜，實在夠有餘。大把熟悉川菜的人士在場，點菜方面當然不用我操心。由於餸菜太多，我也不逐一在此詳談，只說一些吃過而印象又較為深刻的。

第一款送到的涼菜是夫妻肺片，賣相精緻，看得出材料是很新鮮的。確實，肺片切得夠薄，也弄得爽口，且辣度適中，再配上適量的芹菜，即使不愛吃內臟的人也吃了不少，可見水準不俗。

再次點了最受歡迎的四川涼麵。把麵撈勻，便開始品嚐。涼麵仍然是十分爽，口感細緻，又幾醒胃，麻辣度偏強，但對我們來說肯定不是問題。一人夾少少，很快便又把涼麵掃光。

為照顧小數不吃辣人士的口味，涼菜之中也選了一份不辣的，就是清炒苦瓜。苦瓜色水對辦，一樣是爽口，味道不會太過苦，也不是無厘味道，幾大眾化的口味，多吃幾件亦沒有問題。另一味是辣皮蛋，第一次見呢種做法，之但係辣度不足，皮蛋味又欠奉，內涵一般。

其實仲有涼菜，但不甚出色，不在此長氣，涼菜還是暫告一段落。論到熱菜出場，大家吃過不錯的涼菜後，不多不少也對其熱菜有一點期望。

第一味端上來的熱菜是水煮魚，做法正宗，卻不夠霸氣。撥開一堆一堆的辣椒，從湯裡找到魚片，魚片非常嫩滑，且麻辣度要比之前的所有涼菜刺激，正合我心水。浸在湯裡的粉絲和芽菜，吸收了辣湯的精華，味道自然更加濃烈。

相對於水煮魚，乾煸四季豆變得清淡。還好，四季豆弄得夠乾身，也入味，入口爽脆，感覺良佳，適合在場不吃辣的人士。而另一味岩怕辣人士既菜是糖醋骨，理應酸酸甜甜，幾開胃的一味菜，做得不倫不類，不論外觀與內在都不合格。

再來有回鍋肉，不太辣的一味，肉肥瘦分佈均勻，選料正確。可惜炒既時間唔夠，未能發揮最好效果；宮保雞丁，雞肉幾嫩滑，缺點是不夠鑊氣，像吃粵菜滋味，做不出四川家鄉回鍋肉的特色。

最敗筆的一味竟然是毛血旺。單看賣相其實也可以，但一吃就知問題所在。裡面的所有材料，包括栢葉、毛肚、甚至午餐肉都是不麻又不辣。材料放進辣湯入面浸著都會淡而無味，真係搞不懂。老闆最終忍唔住要佢攞番入廚房加麻加辣，經再處理後，其實也沒太大改善，不過算了。

總的說都是不錯，而涼菜水準則較熱菜高。很多人會把渝川和四姐比較，大部份四川人會覺得四姐味道較好。而我，則持相反的意見，是我仍不夠四川嗎?