05.25.13

Sichuan Food!!

Posted in Food and Drink, Travel Log (N. America & Europe) at 4:23 am by Benjamin Ross

The legendary streetfood of Chengdu may be a thing of the past, but that doesn’t mean there still isn’t a lot of good stuff to eat in the Sichuan Basin.  Here are some of the highlights from restaurants and 大排档s in Chengdu and Chongqing.

I’m never really sure how to translate 大排档 into English.  It’s sort of like an outdoor restaurant, which isn’t actually a real restaurant.  There’s a nearly full kitchen, but one that can easily be taken down and set back up again in the time it takes the 城管 (or police) to meander through the street.  This one was in Chongqing.
水煮鱼, or as I translate it “chopped up fish boiled in a ridiculously spicy brothy soup along with bits of cabbage.”
回锅肉, spicy pork belly.  It’s basically Sichuan style stir-fried bacon.
Here are some street snacks from Chengdu.  Of course they can now only be found inside of bona fide restaurants.
宫保豆腐  Kung Pao Tofu
水煮牛肉, same as the spicy fish above, except this time with beef
This is a Sichuan-ish version of 松子鱼, or as I call it “the inside-out fish.“  It isn’t really Sichuan food per se, but it looked too delicious in the picture on the menu, so we had to order it.
Here’s a Sichuan classic which is hard to find outside of the region:  stir-fried sticky rice.  I forget what this is called in Chinese.  Anybody know?
And finally, this is a bowl of 牛肉面 (beef noodles).  It’s a dish found virtually anywhere in China, but in Sichuan it has a regionalized spicy kick to it.  I had previously assumed that Sichuan, like most of the South, was solidly rice country.  However, I was pleasantly surprised by the variety and quality of the noodles available.  The diversity of food in this country never ceases to amaze me, and this was only the tip of the iceberg.

3 Comments »

  1. Jeremy Yeh Hong Kong said,

    May 28, 2013 at 9:26 pm

    倒数第二张图那道菜应该是“锅巴肉片”。

  2. WoAi United States said,

    June 2, 2013 at 12:32 pm

    The crunchy rice dish is called “guo ba”. We served it at our restaurant in the UK using the hard bits of rice that stick to the bottom of the rice cooker when making boiled rice.

  3. WoAi United Kingdom said,

    June 2, 2013 at 11:49 pm

    What happened to my comment? Anyway, the crispy rice is called “guo ba” and it’s made using the bits of rice that are stuck to the bottom of the rice cooker when you make steamed rice.

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