四川 川陝妹子 Sichuan Cuisine Resterant

Typical Stereotype for Sichuan Cusine is hot-iron-on-tongue's chillie, and it indeed is. On our way driving to downtown for dinner, we stop at this new Sichuan Resterant as our new taste adventure.

Soft yellow light spread out in the room, the room looks harmanious. Retro Chinese decoration service team with classic qi pao and cheongsam suit, the usher lead us to a table of four. Me and candy look at each other, and start laughing. Its a resterant suitable for freinds gathering (minum four) but no problem, with us 2 our dining style , we can eat like 4.

We have three dish + couple of excellent tea as below. Fist one is the famous Sichuan Dish Water-Bowling-Fish (四川水煮魚) in a pot which is big enough to wash 2 faces.

(Pictures attached : )

Actually the thing has nothing to do with water. the dish is cooked mainly by butter, lots many of chillies and stew with Fagara(chinese red papaer) to bring out the taste. Its a delicious but heavy dish the dish looks red. Under the surface are fish, Spraws ,Baichiai(白菜) and Pho noodles. It was a big hard-core task. Candy is tearing down, and i have to keep wiping out my running nose.

The other two dish, please note the vegies are in hot style as well.

I was amazsed by the way they serve drinks, holding the pot like swore. I like the eat a lot. They say this is called '8 treasure tea' in china. Ingridence as below:

1 tea spoon of sugar and hot bowling water with

1. Daisy
2. Rose
3. 羅漢果Zhou
4 GenTsiao (甘草)
5.Red Tsou (紅棗)
6. Green Tea Leaves
7.Jasmine
8. GouQi (枸杞)

Ingredians veries from different distrcts . I'd like to learn and try make this hearbal tea.