The domestic Sichuan chain restaurant Baguo Buluocheng opened a new store, and the team introduced their family's face-changing performances that appear regularly on Tuesday, Thursday, and Saturday evenings (for details, see"Coming to Pakistan Commoner-Shinagawa cuisine looks like a face change!" 》).Some time ago, during the "biggest rainstorm in Southern California in fifteen years," everyone basically hid at home, whether it was out of tension or out of a state of joy.For a table of Sichuan food, a group of foodies are willing to rush out of the house in the evening when the rain is about to come and the wind is full of the building, and this Sichuan food is eaten in Baguo Buyi.This time, I made a special trip to eat the winter seasonal dishes recently launched by Pakistan Commonwealth.Although the winter in Los Angeles is still awkwardly warm compared to the US East, drinking some hot soup is really satisfying and comfortable.

Green pepper avocado

An American improvement of the "green pepper preserved egg".The oiliness of the avocado and the sharp spiciness of the green pepper actually go very well.If you don’t eat spicy food, you don’t have to put your hopes on avocados. I don’t understand the spicy food at all, it’s still very spicy (laughs).Xu Hao, a foodie from Inner Mongolia, commented that “China-US integration, domestic practices, American raw materials, and avocados are very delicious.” Meng Sister Big Fish praised: “When the stubborn green pepper grains fell into the tenderness of avocado,Just like the hot and gentle Chuan Meizi, the tenderness and tenderness of that mouth,It's a taste that the kitchen can't make at home. "

Brine mix

Lo Wei San Pin is very soft and gentle. Although this dish is not Sichuan cuisine, it has Sichuan flavor with hot and dry dishes.

Weird broad bean

Although everyone said at first that it was not much different from the strange-flavored broad beans sold in bags, the tsundere foodies all "suddenly with integrity" and quickly wiped out a large plate of broad beans.It's sweet and spicy, but it's not surprising at all. It's not too much to call it "delicious broad beans".Big fish said: "This makes me miss the snacks I had when I was a kid. It was a bit sweet but not very salty, and it was very delicious. "

Pakistani commoner

I do n’t know if the restaurant ’s cooking method or cooking time has been adjusted. The mouth-bill frog I eat this time has a lot more flavor than before. Those who can eat spicy food are robbing. Eaters sayNot only is it delicious,It also shows the shop's careful selection of ingredients. The bullfrog's flesh is full,And the heat is just right, not shrinking, soaked in spicy soup.The side dishes of loofah are also cleaned very well, without any tendons to affect the taste. And optional fungus,Soft Q is smooth.

Shiitake mushroom shredded chicken

I saw a completely non-spicy dish in the middle of a large table of Sichuan cuisine, and the non-spicy children's shoes were very moved. It tastes good, but it's a little bit sweeter.

Rake beef

Foodies commented: "Ordinary dishes are the hardest to make. As a carnivore, I think the beef stew is on the right track, and it's very good. Potatoes taste good, but there is still room for improvement."

Silky Turtle Soup

The foodies laughed and said: “It’s going to rain soon. I feel refreshed after drinking the Dabutang. The black-bone chicken tastes very strong and completely overwhelms the turtle.” This soup uses sweet nourishing ingredients such as red dates, medlar and longan, so In addition to the umami taste of chicken, there is also a very subtle sweetness.In comparison, chicken and turtle meat are slightly inferior.

Geleshan spicy chicken

Northern diners said that the chicken nuggets were just the right size, tender on the outside, crispy and juicy on the inside.Served with rice.Spicy girl commented: "The bright red fried hot peppers echo the crispy chicken. The aroma of spicy seeds is mouth watering.I also tasted the crunchy hot pepper of No zuo No die, and turned my face to become Guan Er brother.I drank a lot of hot water. "

Commoner lamb pot

From the snack lamb to the big Inner Mongolian foodie, said: “It’s another simple dish, but it’s salty and decent, retaining the mutton's own aroma. The choice of raw materials is very good, without the smell of blood, and the mutton is not mutton.” In addition, radishes are also delicious.The Northeast girl also loves this dish,"A selection of good New Zealand lamb shanks, lean but not fired, with fresh white radish in the soup,The mutton of mutton was driven away by the spicy radish.There is also a special lamb dipping sauce made by Pakistani cloth.One portion is spicy oil made from cucumber and green pepper. I ’m really No die No high. Once I tasted this super spicy ingredient, I found the fragrance of cucumber.It's special. "

Dried Double-Tasty Beans

Dry and non-greasy, with fragrant plums.

Oxtail Soup in Tomato Sauce

It is definitely a dish that tomato lovers will praise. The food on the spot praised the seasoning of this dish. The tomato aroma is super strong and it is in harmony with the beef and vegetables.Although I have eaten a lot, I still drink several bowls of soup with children's shoes. They praised "The taste of oxtail soup is really unknown. No matter what dish you serve,Will stew gelatinous bone soup and tender meat. And with sour and sweet tomatoes,Rich and special.The double-layered stone pot maintains its proper temperature.Fragrant and sweet. "

Soft-boiled soft-shelled turtle, tomato oxtail, and lamb-radish pot are new winter dishes specially introduced by Pakistani Buyi. Although the spicy Sichuan cuisine is actually suitable for cold weather, warm and fragrant hot soup is a must-have in winter. Well. but,These soups are produced daily in limited quantities. You need to ask the waiter before ordering.

In response to the season, Pakistani commoner has recently launched Sichuan-style sausage. In addition, their family officially started selling wine, as if draft beer, Qingdao, heineken, corona, light beer, and of course, red wine, white wine and champagne. In the winter, it ’s all about drinking and eating meat!

The face-changing performance that many people cared about before continues, every Tuesday, Thursday, and Saturday at XNUMX:XNUMX in the evening.Come to a big bowl of gluttonous frogs, a small bowl of lamb and radish soup, watch your face change once, and drink a little wine with friends, it is simply the best pastime on a winter night.It is said that it is difficult to find a table during the face change, so it is recommended to locate one week in advance.Foodie’s comment on face change is very good (laughs):"Not to mention imaginary, the face-changing sister paper is very watery. "

Chuan's
5807 Rosemead Blvd, Temple City, CA 91780
Business hours: Mon – Sun 11:30 – 14:30, 17:00 – 22:00 PM
Business phone: (626)677-6667