I went to a Si Chuanese restaurant called Four Rivers this evening with a good friend. (The closest thing to a website is here.) It was utterly fantastic. Boiled dumplings to start with a fantastic sauce. It reminded me of the sauce I made for my spinach dumplings but this one had sesame and shallots going on which was just awesome. Then followed: A beef hot pot, Double cooked pork, and an egg plant dish (literally translated as fish smelling eggplant, but really nothing of the sort). The Tsingtao accompanied along with some tea.
All the food was great. The eggplant was really made by the sauce that was strangely reminiscent of the BBQ flavouring you might get in a pack of crisps. The double cooked pork was probably so good because of the crispish finish from the cooking and the finely sliced strips still had all the fat attached. For me the best dish was certainly the beef hot pot. A very spicy broth with beef and greens. The somehow still crisp greens were an excellent textural contrast to the soft velvety beef.
To finish the traditional deep fried ice-cream. My friend has a weakness for that dish so I joined in, but I have yet to really enjoy that particular, regretfully ubiquitous, culinary abortion.
This restaurant is highly recommended.
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