What we wolfed at Sichuan?<\/h2>\n<\/div>\n

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Dragon soup<\/strong> – a lovely thick tangy broth with chicken and vegetables. I usually add my own set of condiments to the soup everytime. This was just perfect as it came.<\/div>\n<\/div>\n

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Spicy pork black bean<\/strong> – an exquisite preparation that did complete justice to the meat and brought out the best flavors. The meat was melt in the mouth and so was the fat and skin. Absolutely brilliant.<\/div>\n<\/div>\n

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Prawn black pepper<\/strong> – they killed the prawns with the spices and overcooked the meat too. Avoidable.<\/div>\n<\/div>\n

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Qinchai chicken<\/strong> – one of the few non spicy ones with excellent flavor of sake and crisp stir fried vegetables along with the chicken.<\/div>\n<\/div>\n

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Chicken bamboo rice<\/strong> – though traditionally made in bamboo, this was made the regular way but had bamboo shoots, veggies and made with sake in it so the flavors were excellent.<\/div>\n<\/div>\n

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Chicken Ma La Zi<\/strong> – lovely gravy that paired well with the rice.<\/div>\n<\/div>\n

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Chicken hakka noodles<\/strong> for the kid – well made and flavored. Probably the only thing along with the chicken starter we ordered for the kid that wasn’t spicy.<\/div>\n<\/div>\n

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