"Eat our way around the world in London", added another of the "Eight Great Traditions" of Chinese cuisine to our bag this week when Sichaun joined Hunan and Canton.
The menu at Snazz Sichaun is certainly a wonder to behold (strange-flavour rabbit" or "fire-exploded kidney flowers" anyone?), and intimidating enough to send us to the set meals.
Sichaun food is very hot and it watching the profit burglar squirm and dab his eyes and nose as he got outside his steamed chicken in Chongqing special sauce (cold) starter was worth the price of admission on its own. This is a style of cooking and eating that demands further investigation; I noticed on some other tables that guests seemed to be cooking their own food by simmering it in a broth rather like the sukiyaki that we had on the Japanese leg of our journey.
The proprietor came over for a chat towards the end of our meal and I was genuinely flattered when he seemed sincerely interested in our little project.
Follow the links for our real and imaginary destinations since 2005. Alternatively, if you've got Google Earth (http://earth.google.com/), click here and fly to the restaurant.
Saturday, November 03, 2007
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