The vast area of the Bay Area cuisine is extremely scattered. The spicy empire department (a spicy product, spicy and spicy, spicy empire) is a Sichuan restaurant with a high evaluation in the Bay Area. Fortunately, eating fragrant and spicy is the eater of the spicy star and her roommate's cafeteria. This time, the food lover in Los Angeles, North Bay District, must take her to visit.
Boiled fish
The taste is relatively balanced, and it is not expected to be too spicy in the Bay Area. The taste is just salty, so that the ingredients and soup base can be synchronized into one, to avoid some spicy Sichuan food restaurants. awkward. Although it is less spicy, it is also delicious. The LA partner thinks that there should be more peppercorns, so that the fragrance will be more lively.
Konjac Roasted Duck
There is a characteristic of eating fragrant and spicy. Many dishes like winter bamboo shoots and fungus are usually soft and very delicious. LA friends find it quite rare! It does not affect the taste of the main ingredients, so I love it. Although these side dishes usually do not often appear in authentic methods, there are not many places to eat konjac in the Bay Area, and even fewer home-made Sichuan dishes and konjac roast duck are on the menu. It can't be said to be authentic, but it tastes good. The Konjac Q bomb has tenacity. Although the duck is slightly smaller, it has a strong taste. The shortcoming is that Duck King is relatively small, and there is not much meat left immediately, which makes the La Xingjun who is lacking in five elements very sorry. . .
Hot pot meat
LA's little companion is a carnivorous star. I think it tastes good. The back-boiled meat is thin and not greasy. It is accompanied by the flavor of tempeh, oily aroma and dried radish. It is soft and crispy when combined, and has a good taste. But the whole dish was still a little oily.
White garlic
The cold dishes of a Sichuan cuisine can be seen from the couple's lung slices and white garlic. The slices are thin and full of garlic. A friend in Los Angeles said that compared to the high-quality Sichuan cuisine in Pheasant Village, the disadvantage here is that the taste is not rich enough. The garlic and white meat soup is always taken back to DIY for cold noodles, and a cheap cold dish has an extraordinary value.
Sichuan-style grilled steak
This dish is the first time LA friends have eaten, and the evaluation is quite high. The ribs are very crispy, crispy on the outside and tender on the inside. The seasonings are also very rich, with a hint of cumin flavor. The whole ribs are very flavorful, the meat is tough, and it tastes good when bitten.
Spicy Empire Series Sichuan Food:
Eating delicious and spicy Newark Cafe:35201 A Newark Blvd, Newark, CA 94560
Spicy Empire: 105 West 25th Ave, San Mateo, CA 94403
hempThe Pot Sticker: 150 Waverly Pl, San Francisco, CA 94108
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