Where Sichuan cuisine is delicious in the Bay Area, there is always a lot of talk about it. So every time there is a new store, my friends can't help but ask for a meal! The Red Ding Fang introduced today is a Sichuan food restaurant opened 3 months ago in the Bay Area. Some people informed the team on Weibo that they took Sichuan friends to eat on the weekend. ...... Let's see for yourself!

Couple lungs

Tempeh is heavy, salty, and not hydrated. The seasoning of this dish should be good if it is mixed with jelly. Jelly needs tofu flavor

Spicy duck

Last time I came to eat, the chef shook his hands and put more salt. Although it was salty, the taste was brought out, which was very delicious. But this time there was no salt, and pepper and hemp masked other flavors. The entrance felt a lot of pepper and hemp powder particles, and the salinity was not enough, so that the taste of duck gizzard itself could not come out.

Dried green beans

The green beans are fried just right, they will not be very dry inside, and some vegetable juice is still preserved. Stir-fried with crushed rice sprouts, seasoned with salty and fragrant, will not be too dry, and does not feel oily, it is delicious ~

King Fish Sour Soup

I thought that the sour soup fish stew was sauerkraut, but I didn't see a piece of sauerkraut ... It was unbearable. The soup has almost no sour taste. It is adjusted by adding vinegar, but it is not sour. The fish maw itself is wrapped in a lot of powder, it tastes like crispy meat and has a smooth texture. If you have a good mouthful of friends, you may feel delicious, but those who want to eat sour soup will be disappointed.

Cold pig brain

The most surprising dish, the spicy layer is very rich and very delicious. Pig brain is a food that many people are afraid to keep away from, because it is very disgusting because it is not handled well. The pig brain made by this house has cold dressing, iron plate and boiled water. It feels that the chefs have prepared the dishes themselves. I did not expect to run into a group of food. The red oil sauce is soaked with brain flower flavor and topped with a large piece of crushed raw double pepper, which is very powerful ~ The combination of this delicious ingredients is also rare in a Bay Area restaurant.

Griddle

The skin of the fat intestines is fried so crisply. It is not as fat as the fat in many restaurants, so the intestines are fat but not greasy. The skillet is not very heavy, but it is delicious and spicy.

Capsicum temptation frog

Bullfrog meat is very easy to cook, so this house is no exception ... the meat is very old. But when it comes to taste, the red oil in this series is very fragrant, the scent of pepper and pepper. In addition, this dish is also made with red oil, thick, and stuffed with coprinus, cucumber and coriander powder. Some people may find it greasy, but it needs to be full and fragrant enough, and this oil is really essential.

It's very rare that this dish is not entrenched. Only a few traditional masters will do it. It's exactly the same style as the fish king and sour soup, but one is enough. But I heard that boiled water is different from this one.

Crispy Chicken with Pork

Alias ​​can be called spicy crispy fried chicken crispy bone. This dish is well seasoned, the chicken is very tender, and the outside is stained with pepper and sesame. The mixed flavor of the dish is quite a bit of wine. The crispy bones are a little bit chewy, and the fried and spicy ones are slightly oily. However, the chilli meat is really thick and big, which is very pleasing.

summary

Fortunately, this Sichuan cuisine has relatively few additives (brain flour, deep-fried wrap flour), which is more old-fashioned. Spices (such as clove anise grass fruit and white cardamom) are not added too much, and the seasoning can match the master craftsmanship.

The disadvantage is that the dishes are unstable, there may be many people, and the masters are too busy; the other is that the waiter's business level needs to be improved, and he does not understand the characteristics and style of each dish. The first dish we sat down to order was the temptation of frogs, and the waiter recommended the sour soup and fish stew. Both dishes have exactly the same flavor and form. So if you want to eat, you need to ask carefully when ordering.

Dragon Garden

Address:10619 S De Anza Blvd, Cupertino, CA 95014
phone:(408) 320-1800
Business hours:Tuesday to Sunday 11am – 3pm, 5:30 pm – 9:30 pm

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