Sichuan 🌶四川

Some will never understand the literal translation of the name of this dish, but I will infer that it’s figurative to suggest the dish is “saliva dripping good”! Xi Yan’s version is confusing because it’s combining 2 Sichuan classic appetizers 口水鸡(Sichuan chilled chicken) and 青椒皮蛋 (Century eggs with diced capsicum). It does not have the typical chilli oil but vinegary with chopped cilantro and peanuts. The interesting combo to enjoy both appetizers in one order!

Taste as good as it looks

The must have at this restaurant served with white rice as the main staple to complete any meal.

This is a chilled dish with sesame sauce and chili oil as its base - and peppercorn of course. Less oily than the type I am familiar with. The chilled noodle is of a soft texture, not the konyaku-type. Garnished with chili padi, crushed peanuts, pickles and cucumber julienne.

Literally translated, this may sound like a dish that may put many off: "Husband and Wife's Sliced Lungs". You didn't hear me wrong - lungs! Except nobody serves lungs anymore, and substitute beef stomach, tripe and tendon in this Sichuan classic. You get one of the milder Sichuan dishes on the menu, with a real good beefy taste. Texture wise, you will probably "hold your lungs" as you savour the flavours!

Needs no further introduction. But get ready with an even more fiery version. Still feels the heat in my throat with this.

Another classic must order Sichuan dish. SzeChuan Courts version is rather authentic: drier, generous grounded peanut and not overly spicy. Chilled chili chilled chicken chilli chilled chick!

Like the name I gave this dish? Literally meaning "meat that gets cooked a second time". An assuming dish that looks... kind of different from what I am used to recognize this dish by.

"Fish cooked in Water"... I can only be thankful that I am not drinking this as water. Wish me luck.