SICHUAN BISTRO
Photo Gallery
(Click images to enlarge.)
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Beef Tripe Medley - This flavorful salad of paper thin slices of beef and tripe in chili soy dressing is a classic favorite from the Sichuan region. |
Dumpling in Chili Sauce - Each dumpling is a tender flour-based wrap that hugs succulent pork filling, drizzled in a suprising fiery sauce. |
Ma Po Tofu - Silky tofu is bathed in a robust beef sauce that will leave your mouth tingling with the distinct buzz of sichuan peppercorns. |
Yu Shang Pork - Sweet and tangy meets hot and spicy. Tender slivers of pork meets fresh green leeks. Sichuan's traditional yu shang style is a fusion of flavors, textures, and colors. |
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Fish Filet Delight - Crisp bell pepper and elegant white sauce highlight meltingly-tender slices of fish filet, defying the stereotype that all Sichuan food is hot. |
Red Chili Chicken - As the people of Sichuan would say, this dish has a temper! Crispy gives way to moist and tender as you bite into these morsels of fried chicken, flavored with ginger, onion, and plenty of dried chilis. |
Fish in Broad Bean Sauce - A whole fish smothered in the hot earthy charm of broad bean sauce, a rustic specialty native to Sichuan. |
Tea Smoked Duck - Fragrant duck is rubbed with salt and spices, then smoked over tea leaves to give the meat its distinct flavor and texture. |
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Tofu Scallop Soup - A delicate soup of tender scallops and silken tofu, this dish balances the subtle flavors of tofu and fresh seafood. |
A Sichuan feast! |
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