Archive for the Sichuan Category

Spicing it up in Chengdu

Posted in Chengdu, Sichuan with tags , , , , , , , , , , on December 24, 2012 by gannet39

Panda loveChengdu is the capital city of Sichuan (aka Szechuan), famed for its spicy and very delicious food. The province is also known as the home of the giant panda and for the big earthquake they had in 2008, some 80km north west of Chengdu. The city is also home to the Chinese sister club of Sheffield United (my team), who go by the name of Chengdu Blades. Sadly, due to time and weather constraints I didn’t get time to check out the pandas or the football, so I contented myself with the food instead.

Urban neonThe neon lights of the city’s tall buildings are not quite as awe inspiring as its hilly neighbour Chongqing, but it’s still fun to buzz around the broad streets in a taxi taking in the urban landscape.

Light showCabs are very cheap here, starting at 8 RMB, so you can get to all the restaurants below for little more than two or three pounds.

Huang Cheng Lao Ma (High Intermediate A), Er Huan Lu Nan Duan 3,20, Tel. 028 8513 9999

Conveyor hot potThis is a multi-storey restaurant and teahouse in a very modern and impressive building. I went on the recommendation that it was one of the best places to try hot pot (aka steam boat), another very famous Sichuan method of cooking. Unlike the north, where hotpot probably originated over a thousand years ago, the Sichuanese add Hua Jiao (Sichuan peppers) and chillies to make a red soup base.

HotpotThis style is called ‘numb and spicy’ to reflect these flavours, but you can opt for two soup bases and have a mild white stock as well. I prefer the hot one though.

Bok choiYou can have hot pot in many restaurants which I’m sure are very good but the great thing about how they do it here is that all the ingredients pass in front of you in small dishes on a conveyor belt so you can choose exactly what you want, and how much,  from a very wide range of options.

The spreadIn my case I chose bowls of mushrooms (straw, oyster and boletus), meat (pork, two kinds of beef, liver, tripe) and vegetables (pak choi, water spinach, bean sprouts) as well as tofu and transparent noodles. There are lots of fishy dishes on offer too as well as many other things you would need a Chinese friend to help you identify. Once cooked, ladled out and drained the food is then dipped in a bowl of garlic flavoured sesame oil and scoffed, a very enjoyable process.

There are other snacks, desserts and lots of fruit on separate buffet tables too. You pay a set fee of 140 RMB (drinks extra) and eat as much as you like, which is like a red rag to a bull to me! On both occasions I went I’d missed lunch and ate way more than a normal person, so they couldn’t wait to get rid of me by the end of the night! I really enjoyed this place and would definitely recommend it.

Ma La Tu Ji Spicy ChickenGinko Restaurant (Yinxing Chuancai Jiulou) (High Intermediate A), 12 Lin Jiang Zhong Lu, Chengdu, Tel. 028 8555 5588

Nice traditional style place with a second floor view of the river. I had shredded Spicy Chicken (Ma La Tu Ji) with peanuts, celery and some other unidentifiable things swimming in a pool of chilli oil and sesame seeds, as is the Sichuan way (B+).

Mapo TofuAlso the classic Mapo Tofu (A) in a sauce of ground Sichuan peppercorns, black beans and minced beef, doused in chilli oil again. In addition, Water Spinach stir fried with fresh red chilli (A) and a large Tsingtao which came in an unusual bottle and tasted stronger than usual.

Lovely smiley staff some of whom spoke some English. The Eyewitness guide says the Sichaun roast duck (Zhang Cha Ya) and steamed fish (Qing Zhen Gui yu) are also good here. They accept international credit cards.

PicklesSichuan Mangtingfang Langting Guibin Huiso (Advanced B+), Erhan Lu 15, Nan San Duan, Tel. 028 8519 3111

This is a famous old-school restaurant with an impressive facade but a relaxed atmospheric interior. When I arrived I was given some complimentary strange white pickles (anyone know what they are?) (B) and a plate of fruit which I saved for dessert.

Roast duckThe menu has some quite scary items but I bottled it as usual and went for the safer options. For a change on the duck theme I had crispy goose which came with a sweet sauce, plum I think (B+). The house fried rice is great (A) with lots of tasty morsels mixed in.

Stewed mushromsAlso a huge plate of mushrooms and pak choi In a white soupy sauce (B).

Dandan noodlesThe blandness of the pak choi and mushroom dish contrasted nicely with the mild heat of a bowl of Dan Dan Noodles (B+), another classic local dish. Points lost for the lack of cold beer.

Water Hotel (Intermediate C), 53-57 Taisheng South Road, Chengdu, Tel. 028 8298 8888

This is a big so called four star hotel trying to be posh but is actually quite basic with dingy rooms and aircon that you don’t have any control over. There are free Wi-Fi and internet cable connections in the rooms. The staff are friendly but have weak English skills which made booking restaurants a bit of a chore. The gym is pitiful with tiny unusable machines. Breakfast is good if you’re Chinese, sparse if you’re not. There are lots of noodle bars down the side street opposite and to the left of the front entrance.

Other than the hotel, I really enjoyed Chengdu and ate very well while I was here. The city also featured in the 2012 BBC series about Chinese food; Exploring China: A Culinary Adventure, (here’s the You Tube link) which was aired in the UK while I was here. Although I seemed to have had a lot of the same dishes I wish I’d seen it before I came for restaurant tips. Yu’s Family Kitchen looks to be the place to eat according to the programme. Can’t wait to try it next time…

Chongqing Home of the Hotpot

Posted in Chongqing with tags , , , , on December 3, 2010 by gannet39

With 31 million people Chongqing is the biggest municipality in China, bigger than Shanghai and Beijing and possibly the largest in the world.

Chongqing at night

The city is known for its fog and heavy air pollution due to massive industrial development, earning it the nickname ‘Fog Capital’. It’s particularly bad in winter and the November day I arrived on was no exception with visibility down to a few hundred meters, which is a shame because its hilly terrain and huge buildings make it an awe inspiring place to drive around, especially at night when it’s lit up. Apparently things are improving though and a drive to reduce air pollution by the municipal council has led to an increase in ‘blue sky days’, though I have yet to see one.

It’s also very near Yao’an which suffered the devastating earthquake in May 2009.

Chongqing is the capital of Sichuan province, which has one of the most famous cuisines in China. They like it spicy here and many dishes will include dried red chilli, Sichuan peppercorns, ginger, garlic and black beans. Chonqing Expat is a useful website that lists specialities and restaurants.

Chongqing is where hot pot (huo guo) originates from and the Cygnet Hot Pot Palace is accepted by most as the best place for it in town. There are several branches all over town but their flagship on Minzu Lu in Yuzhong is the place to go if you would like some live entertainment (folk dance, music, theatre) with your meal.

Entertainment

The location at 22 Minzu Lu is a little hard to find if you are illiterate in kanji like me, (make sure you have the name written down by hotel reception) but the entrance is in an elevated square next to the Chongqing bank, the lift to the sixth floor is on the right as you go in. They have a swan symbol before the name so you know you’re in the right place when you see it.

The Cygnet shows the way

Sadly it was just finishing when I arrived at 8 (inept taxi driver) and many people were already leaving in a state of loud inebriation. It’s quite a party place.

Lao Sichaun Dajilou doorway

The friendly lady on the door looked after me really well and found an ancient menu in English for me to look at. Ducks blood, chicken gizzards and pig snouts were all in evidence but sticking with the maxim ‘what tastes good is what tastes familiar’ I went with the safe bets: sliced fatty beef, ‘silver’ mutton, sheets of bean curd, ‘drumstick’ mushrooms, Chinese leaves and Cos lettuce. I also got an unasked for plate of local ‘jack fish’ but my chopstick skills weren’t up to deboning it so I abandoned it as a mangled mess.

My choices

For the stock I opted for the classic ‘red and white composite hot pot’ which consists of two sauces in concentric bowls, The central red stock was a searing combination of red chillies and Sichuan peppercorns (you should shake these off the food or spit them out to avoid a numb tongue), oil, ginger and lemongrass with other unknowns floating around while the outer white stock is without any spice but with scallions and cucumber bobbing on the surface.

Stocks

About halfway through the meal a chef came and replenished both rings with the same kettle of white stock so I guess they have the same base. Needless to say I went for the red every time and soon had a small mountain of tissues next to me as the heat from the gas ring and the chillies started to take their toll.

Taking a few pinches of uncooked ingredients at a time, you simmer them briefly before fishing them out and dipping them in a watery brown sauce thickened with a big dollop of raw minced garlic and a pinch of a salty powder (not MSG because that was in another dish) or in soya sauce before making the final journey to the eagerly awaiting gob. Utterly delicious if a bit messy. They even had Snow beer, my favourite Chinese ale, on hand to cool things down.

Snow beer

To finish some complimentary cooling watermelon and err… cherry tomatoes (a dessert fruit here). Total bill a mere 78 RMB. A must do I would say.

The oldest and most famous restaurant in town is Lao Sichaun Dajilou (Old Sichaun Hotel) which the locals abbreviate to ‘Lao Su’. The address I was given was 186 Minzu Lu but the taxi driver seemed to disagree so perhaps it’s moved or there are two locations.

I meant to get some recommended dishes written in kanji (such as wool beef, smoked duck rice, cold pork garlic and chrysanthemum aubergine) but it was hard enough just getting the name and address of the place so I didn’t go there. Unfortunately there were no English translations in the menu but it did have pictures so I played it safe and just pointed at safe and familiar looking dishes (as opposed to the beautifully presented but daunting sea cucumbers/slugs and what looked like a deck chair made of tripe!).

Tripe deckchair

First to arrive was a dish of steamed pak choi with chopped red and green chillies doused in soya sauce.

Pak choi with chillies

This came with another dish of chopped greens with shredded pork and dry red chillies. Both dishes were great for me as they played straight to my soya sauce and chilli addictions.

Greens with pork

To go with this I thought I’d ordered crispy duck pancakes but this turned out just to be just duck skin covering a mound of prawn crackers. No problem, the skin was delicious wrapped in the delicate pancakes with cucumber and spring onion and smothered with hoisin sauce.

Duck skin pancakes

Alongside was a huge bowl of rice, enough to feed eight people, as well as a couple of local Shandong beers.

Shangdong beer

Don’t quite know how but I managed it but I ate about two thirds of the food, excluding the rice, despite massively over ordering. The bill came to 112 RMB, under £12, so I didn’t feel too bad.

They were starting to switch the lights off at 9 on a Thursday evening so I’d get there early if you can.

Last time I was here in 2008  I stayed at the five star Harbour View Hotel and found it very pleasant, though the pool is a bit small. The hotel is very central and within walking distance of Minzu Lu and Wuyi Lu which have lots of good restaurants.

On this occasion I stayed in the 5 star Park Hotel which is on the other side of the river from the downtown. It’s absolutely huge, 32 floors that look out onto a Blade Runner cityscape and high speed lifts on the outside of the building that give you a bird’s eye view. From inside I could only look down the central atrium for a split-second before my vertigo drove me back from the edge.

The rooms and bathrooms are large and comfortable and have free internet via a cable connection but only CNN and HBO on the telly. There is a well equipped gym in the basement but the whiff of car fumes from the underground car park opposite make it rather unpleasant to be in there on some days.

I tried the Japanese restaurant in the basement for lunch once but the ingredients of my raw fish set, although nicely presented, weren’t as fresh as I would have liked. The waitresses didn’t want to let me in at first even though they were still officially open at ten to two. I also had a lunch of Youngchow fried rice, steamed Pak Choi with black beans and a beer for RMB 100 from the second floor Chinese restaurant which was very tasty but a bit pricey. I also thought the prices in the bar were rather extortionate at 45 RMB for a Tanqueray and tonic (30 RMB in Wenzhou) but when they added on another 7 RMB service charge I nearly choked on my peanuts.

If you go down to the basement floor and past the breakfast room, there is an escalator that will take you down to the entertainment city which is under the urban park in front of the hotel. Besides a supermarket, there are more restaurants here, as well as pubs, karaoke and hostess bars, betting shops, amusement arcades and internet cafes. There is a swimming pool down here somewhere too but I couldn’t find it.

Although it’s easy not to go anywhere when everything you need is on your doorstep in the hotel, one good reason to go to these restaurants is the taxi ride there.

Crossing the river

You get some amazing views of this futuristic city when it’s all light up at night.

Imagine the electricity bill!

 

Taxis are cheap as chips too, just a couple of quid, though you may have to wait a while on the street to get one for the return journey.

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