spicygirl (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} spicygirl) wrote,@ 2007-10-24 20:57:00 |
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Food search in Taipei
We have been searching for authentic Sichuan food ever since I moved to Taiwan last year and have been very disappointed about those we tried. one of the partner in our office always asks me how spicy can I eat exactly. I told him that there is no good Sichuan restaurant in Taiwan. He is so proud that Taiwan has everything that he could not accept that. So everytime he saw ads or articles in newspaper about Sichuan restaurants, he would bring them to the office and gave them to me. Unfortunately, none of the pictures he previous showed to me resembles anything similar to authentic Sichuan food.
Two days ago he bought me a China Times Weekend magazine, which introduced three Sichuan restaurants. Again, dishes from two of the restaurants don't look like Sichuan food at all. But the other one really caught my eyes. I know if they can really make the dishes like they appeared on the magazine, it got to be good. According to the article, the chef married a Taiwanese and just moved to Taiwan two years ago. So I couldn't wait until weekend, and immediately called up my gangs. Everybody was up for it. So tonight, after work, seven of us went to try it. Now I have a good news for those who like Sichuan food. This is definitely the most authentic Sichuan food I've had in Taiwan so far. The chef Mr. Chen is from Yi Bin, Sichuan 宜賓. In case you don't know where Yi Bin is, it's where the famous liquor (Wu Liang Ye) is produced. It's called 天府家常菜， 臺北縣永和市仁愛路五號 （捷運頂溪站）（02）8660-0190. It's open 11:30am-2pm for lunch and 5:30pm-8:30pm for dinner, closed on Monday.
The chef does tone down the flavor for locals but if you tell them that you want authentic Sichuan food when you order you food. They can do it. The chili and peppercorn are definitely from Sichuan, soooooo good.
We ordered seven dishes and one soup.夫妻肺片，口水雞，豆腐鰱魚，魚香茄子，辣子雞丁，水煮牛肉，蒜苗臘肉，酸
We have been searching for authentic Sichuan food ever since I moved to Taiwan last year and have been very disappointed about those we tried. one of the partner in our office always asks me how spicy can I eat exactly. I told him that there is no good Sichuan restaurant in Taiwan. He is so proud that Taiwan has everything that he could not accept that. So everytime he saw ads or articles in newspaper about Sichuan restaurants, he would bring them to the office and gave them to me. Unfortunately, none of the pictures he previous showed to me resembles anything similar to authentic Sichuan food.
Two days ago he bought me a China Times Weekend magazine, which introduced three Sichuan restaurants. Again, dishes from two of the restaurants don't look like Sichuan food at all. But the other one really caught my eyes. I know if they can really make the dishes like they appeared on the magazine, it got to be good. According to the article, the chef married a Taiwanese and just moved to Taiwan two years ago. So I couldn't wait until weekend, and immediately called up my gangs. Everybody was up for it. So tonight, after work, seven of us went to try it. Now I have a good news for those who like Sichuan food. This is definitely the most authentic Sichuan food I've had in Taiwan so far. The chef Mr. Chen is from Yi Bin, Sichuan 宜賓. In case you don't know where Yi Bin is, it's where the famous liquor (Wu Liang Ye) is produced. It's called 天府家常菜， 臺北縣永和市仁愛路五號 （捷運頂溪站）（02）8660-0190. It's open 11:30am-2pm for lunch and 5:30pm-8:30pm for dinner, closed on Monday.
The chef does tone down the flavor for locals but if you tell them that you want authentic Sichuan food when you order you food. They can do it. The chili and peppercorn are definitely from Sichuan, soooooo good.
We ordered seven dishes and one soup.夫妻肺片，口水雞，豆腐鰱魚，魚香茄子，辣子雞丁，水煮牛肉，蒜苗臘肉，酸
