In early September, we brought a group of food from Jiangsu, Zhejiang, Hubei, Qinghai, and Taiwan to revisit the hot Chongqing Sichuan cuisine, and taste the dishes recently promoted by his family. Wuhan native Josie said that there are many unique dishes in the hot and spicy home, such as crispy and crispy skin, Liuhe fish, and barbecued potatoes. For dishes that may be repeated with other Sichuan restaurants, they also have their own characteristics, such as adding jelly to the drool chicken. Many of the dishes on the menu sound interesting, and the lunch deal looks tempting. Ray from Wenzhou concluded that the spicy Sichuan cuisine is still very thoughtful and the ingredients are very particular.

Vegetarian platter

Vegetarian dishes include cucumber, kelp, fungus, and dried tofu. Kelp is loved by everyone! Ray, Josie and Tim of Taiwan stated that the kelp was really delicious and drunk, and the fungus was also very flavorful, and the salinity and acidity were moderate. The dried tofu tastes good, but the taste is relatively dry. The cucumber is very homey, suitable for those who do not like spicy food or as a seasoning.

Amaranth platter

The amaranth platter has chicken wings, chicken feet, pig ears, and tanned beef. Everyone said that they are very delicious, but the spicy dishes are not very spicy. In addition, as a cold dish may be longer, so the meat is generally dry. Chenpi chicken is the tenderest in this dish. It tastes slightly sweeter and tastes like Jiangsu and Zhejiang. Compared with other Sichuan restaurants, Phoenix Claws have a taste of Phoenix Claws in their claws. The taste is good, but the taste of pickled pepper and sour is not much.

BBQ potatoes

Barbecue potatoes seem ordinary, but it is the most admired dish of the day!

W: It ’s delicious.

Josie: The barbecue taste is very strong. Everyone has the taste of childhood. It is very kind and highly recommended. And the taste of pepper cumin is attached to the surface of the potato, but the inside of the potato block is also tasteful.

Xiao Z from Jiangsu: The skin is crispy and heavy. If two people eat it, baked potatoes with cabbage should be a good choice.

Tim: I haven't had such a taste in other Chinese foods, so it stands out in the whole table.

G: There were a lot of dishes that day. It was a bit cold when I ate the potatoes, but the skin was still crispy! Praise ~

Beer duck

Beer duck, Ray: The duck is not fishy, ​​the spicy soup is very good! Josie: Push! Very spicy. The duck is not only stewed very deliciously, but also tender and tender. The side dishes include konjac flakes and mushrooms, which are very delicious when eaten alone, and are very rich with duck meat. There is a faint smell of beer. It is not a show but it complements the salty and spicy aroma of the soup. Definitely another highlight that night ~

Spicy beef

Spicy flower beef is cauliflower and beef.

Z: It ’s delicious. The beef tendons are burned, which can be regarded as instant food.

Ray: I also voted for this dish. The beef is tender and delicious, and the cauliflower is delicious. And this approach is considered innovative, similar to the kind of spicy pot.

Josie: A moderately spicy meat dish, the flavor of the diced meat is very strong. With a little bit of gluten, the taste is very rich.

G: The beef is very tender, it is more like the taste of boiled beef, it is delicious!

Fish Crispy Duck

The fish-flavored crispy duck is a special dish of his family. The duck meat is wrapped in egg liquid flour and served with sweet and sour fish-flavored sauce.

Ray said: I have to say that it took a lot of effort to make innovation. This is also an innovative dish. I don't really like the sweet and spicy fish sauce, but the combination of duck and fish sauce is still wonderful.

Z: It's delicious! Especially the sauce is sour, sweet and refreshing, and the duck smell is well handled, which is her most impressive dish of the day.

Josie recommends his fish-flavored series will also be delicious (we did not eat it that day ~)

Liuhe

Looks like other hot and sour fish, but the subtle changes of Liuhe fish can only be eaten in his house.

Ray: Liuhe fish's approach is also quite unique. It's not the same as all the sauerkraut fishes you have eaten, so be a bit more sour. This is sour, not to mention, the home-made pickles are delicious. I know it's sour soup, but I can't help but drink it bit by bit. Fish fillets can be cut into thin slices and may be more flavorful.

Josie: The fish cooked with pickled peppers and kimchi, the soup has enough acidity and spicyness, and the taste is richer than that of pure pickled fish.

Z: It's a strange hot and sour taste. It's sweet and sour at the entrance. I don't know why I always feel the taste of RIO.

Spicy Shrimp

Ray: Spicy shrimp is very delicious. The method may not be different from other restaurants, but the shrimp in this restaurant is very good and the shrimp is very big and fresh.

Josie: I like shrimp very much, and I like their approach. Because the shrimp is first oiled and then fried, the salty and spicy flavors have a slight sweetness. It tastes good and is a very safe dish. The shrimp is large and tastes very fresh. The whole dish is also full.

Spicy Crispy Buckle

The spicy and crispy buckle is also their specialty, which has not been seen in other Sichuan restaurants.

Ray: My favorite dish of the day is probably because I prefer to eat pork belly. This dish is not greasy, and the crispy skin is also a unique bonus. The place that can be improved is that the spicy flavor can be made heavier.

Josie: Wrap the bacon in egg liquid and fry it; it's special. The proportion of fat and lean meat is very good, the meat is relatively large, but the sweetness of the egg skin is a bit overwhelmed by the hot and spicy taste of the fried meat.

Cold skin drool chicken

Liangpi drool chicken, under the thick seasoning powder is drool chicken and Liangpi.

Josie: Safe food, not wrong, but it doesn't differ much from the saliva chicken in other homes. The salty, spicy and spicy flavors are all enough. Generally speaking, the taste is still good, the chicken is also tender, and the idea of ​​adding jelly is very novel. For me who want to eat saliva chicken and want to eat sad jelly, this combination is simply awesome.

W: Yes, it's quite satisfactory. There is nothing outstanding but nothing is wrong.

Ray: This dish is actually delicious, but it is submerged in a good table.

Shredded cabbage

Z: The best supporting role should be awarded to it. It feels good after eating heavy flavors, and the cabbage is sweet, except for the slightly heavy weight of the hook.

Ray: As a stir-fried vegetable, it's delicious. You just need to change the name. The name of the hand-wrapped bag is too strong.

Josie: The dish itself is very tender and fresh, and it is very dry and fried, but the taste is very refreshing. It is a good seasoning.

Me: Haha, how about fried cabbage?

Jellied Lamb

Josie: The overall feel is light, classic lamb stew, with coriander and jelly. The diced mutton is pure meat with a bit of wood texture.

G: The soup base is very delicious, but the lamb is a bit firewood because it does not contain fat.

Ray: This dish does not have strong Sichuan characteristics, and a good table is not outstanding, so the memory point is not strong.

Hot and sour powder

Ray: The hot and sour soup is a little less, and the crushed pepper is a bit more, and it is not very sour. The hot and sour powder I like to eat may be a little bit more sour, and a little less crushed pepper (affecting the taste).

Josie: The fine sweet potato flour is overcooked and not flexible enough. The spiciness is a little less, and the sour taste is almost no. If you can use a slightly thicker sweet potato powder, you can put more sour and spicy taste.

Tina: It is recommended that the peanuts can be scented and then added, it will add aroma ~

Address:

Spicy Chongqing Sichuan cuisine

206 S Garfield Ave, Monterey Park, CA 91754