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2008-11-22
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According to my humble knowledge, this place serve the best and the most authentic Sichuan food in HK. I have never been to Sichuan, but I had a few Sichuan meal in Beijing and Shanghai, so I guess my idea of authentic should be fair. Here the standard is as good as I had in the Mainland.It was October last year that I first came here to try the food. Since then, my husband and I have become hooked and we visit this place from time to time. Mostly we bought takeaway (no easy task, consider that
It was October last year that I first came here to try the food. Since then, my husband and I have become hooked and we visit this place from time to time. Mostly we bought takeaway (no easy task, consider that we live on the Island) as we are not too keen on "alfresco" dining.
Here are some of the dishes that we've tried so far:
White pork with mashed garlic ($35): Thinly sliced pork belly and lots of crushed garlic. The pork was cooked and cooled immediately in ice water. On the side is smashed cucumber. All very exciting. I've never had it so good.
Cloud Ear salad ($20): Taste of hot and sour.
Chilie Chicken ($40): I suppose for this price they won't use fresh chicken but it still taste of chicken. Superb.
Pig ear in red oil ($28): Crispy pig ear in a bed of spicy red oil. Fantastic!
Fish in a chilie broth ($33 for small portion): Very peppery, very hot and spicy.
Stir-fried long bean with mince pork ($23): One of the mildest dish that served here.
Service is efficient. The propietor's wife (also the chef) always greet us with a sweet smile!
张贴
