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Friday, February 18, 2011

Chillies galore!

Cold noodles with spicy peanut sauce and cucumber
Cold mung bean vermicelli noodles in spicy sauce with peanuts
Cold spicy pickled fungus (wood-ear mushroom)
with pickled chillies and coriander
Cold dish of dry tofu with coriander and chilli oil
Fried pork ribs with sichuan peppers and dried chilli flakes
Fried chicken with peanuts, peppers, chillies
******Fish in chilli soup******
(= an endless amount of big, juicy chunks of fish floating around
below the surface layer of dried chillies and sichuan pepper)
Dry-fried string beans with olives, garlic and chilli
Eggplant in spicy fish sauce
Fried mini beef skewers with sichuan peppers, cumin seeds,
scallion and lots of dry chillies
Fried prawns with peppers, dried chillies and sichuan peppers
Deep-fried eel hot pot
'Ants climbing a tree' - bean thread noodles with minced pork
Hot and sour fried potato slices
Interior
Corrs Lane in all its glory
LOCATION: Sichuan House, 22-26 Corrs Lane, Melbourne
CATEGORY: Chinese, Sichuan
DRINK: Jasmine tea, water
WE THINK: It's tempting to make this post exclusively about the fish in chilli soup (shui zhu yu); so fresh, so perfectly cooked, so perfectly seasoned and so thoughtfully served in what seemed to be a bottomless pot that we continued eating it for an hour. But that wouldn't do justice to the many other delicious dishes at Sichuan House. Then again...the fish... the fish, the delicious, mouthwatering, spicy fish... Anyway, also worth mentioning: each of the yummy cold dishes (2 x noodles, the cold tofu and the fungus), the beef skewers and the ants climbing a tree. These great dishes more than made up for the fact that there was an unusually intense commitment to deep-frying going on in the meet dishes and inconsistencies in the vegetable dishes (string beans tasty as always but have had better, eggplant in fish sauce a little too sweet, potatoes too vinegary). All in all, though, the flavours of the meal were great - plenty of numbing sichuan peppers, burning dried chillies (apparently the kitchen goes through 20kg of dried chillies a day) and garlic.
OUR TIP: Apart from the obvious 'don't go here if you don't like spicy food', this post needs to come with a 'don't order too much' warning. The portions at Sichuan House are humongous and filling. 10 starving adults hardly managed to make a dent in the above pictured meal and although certain dishes are good as day-old leftovers, most of them are best enjoyed fresh and piping hot. 

2 comments:

  1. I love your pictures and I would love to eat there. Please tell me one thing...is there a chinese name for the dish "Cold dish of dry tofu with coriander and chilli oil" ?! I am searching a receipe for years, but I have no idea how it is called. Thanks a lot! Julia

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  2. Hi Julia
    Sorry - didn't see your comment till now.
    There are different names and I don't remember how they described the dish at Sichuan House but try one of these ("doufu gan" or "douhua" means pressed/dried tofu):
    hong you ban dou fu gan
    xiang doufu gan
    Liang ban douhua (check: http://eatingasia.typepad.com/eatingasia/2010/04/chongqing-street-eats.html)
    Good luck!

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