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mentos
Talker
Joined: Sep 08, 2004
Posts: 116
Status: Offline
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 Posted:
Nov 18, 2004 - 03:49 PM |
 
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| Post subject: Best Sichuan Food Restaurant(s) in the city? |
I just love sichuan food, but haven't really found any restaurant that i consider top-notch. Does anybody know any??!!
I have been to:
Ba guo bu yi
Chuan Guo Yan Yi (The Three Kingdom)
South Beauty
n a couple others which i forgot
cheers |
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Kiwi
Post Boaster
Joined: May 07, 2003
Posts: 4763
Status: Offline
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Nov 19, 2004 - 12:46 PM |
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I still haven't found a good one in Shanghai either. Very interested in any suggestions. |
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Saruman
Seeker
Joined: Aug 25, 2004
Posts: 68
Location: Shanghai
Status: Offline
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Nov 19, 2004 - 05:34 PM |
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I like South Beauty the most, especially the one at Pudong. There's also a very nice one opposite the street from Ciro's Plaza on Nanjing Road (beside the JW Marriott) |
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bond
Talker
Joined: Feb 18, 2003
Posts: 97
Location: Shanghai, China
Status: Offline
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Nov 19, 2004 - 07:27 PM |
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Don't really know what is considered as Top Notch... and I have only been to a particular outlet, albeit regularly. Tony Sichuan Restaurant or in chinese pinyin - Duo Li. They have several outlets both in puxi and pudong, but I found that the best outlet in Puxi is the one at Huangpi Nan Road and the best outlet in Pudong is at Zhangyang Road (near Dong Fang Lu).
They have both a chinese and english menu and also have pictures for their special dishes. Each outlet provides slightly different service - for e.g. at some outlet they give u free fruits at the end, while at other outlets they don't do that.
However, in general they have good food and I know many people bring their foreign guests there to eat. Please make sure u book if u are going there for dinner because they are always full, even during weekdays. |
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knockknock_ca
PopStar
Joined: Nov 27, 2003
Posts: 1068
Status: Offline
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Nov 20, 2004 - 12:01 AM |
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Do you have the exact address or the phone no, Bond? thanks. |
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tx2sh
Reacher
Joined: Jan 22, 2004
Posts: 209
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Nov 20, 2004 - 12:43 AM |
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have you tried yuxin? it's located in the building at 333 chengdu lu by weihai lu. the beef skewers were really tasty. |
_________________
there can be no difference anywhere that does not make a difference somewhere. -william james |
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xtina
PopStar
Joined: Aug 20, 2004
Posts: 1269
Status: Offline
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Nov 20, 2004 - 01:59 PM |
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I had dinner in the restaurant upstairs of yuxing yesterday. Actually I'd rather go to yuxing instead of the restaurant upstairs. But what could I say since it was the choice of my boss? lol There were lots of people at the door waiting for a table in yuxing and the smell escaping from it suggested spicy yummy sichuan food inside. Hmmm, wish I had dined there instead! |
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fukuman
Wonder Wit
Joined: Sep 18, 2003
Posts: 3699
Status: Offline
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Nov 20, 2004 - 09:56 PM |
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dong tiyuhui lu, yu tian lu, hongkou qu
kiks ass and cheap. everythings good but go 4 the original things, they got chips and rabbit , all kinds of sheet, almost like western food |
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Edgewood
FooSlinger
Joined: Jan 28, 2004
Posts: 3906
Location: Colonial Shanghai
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Nov 20, 2004 - 11:26 PM |
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There's a decent one on the corner of HongQiao and ShuiCheng Lu. It helps if you tell them 50 times not to cook it Shanghai style (ie sweet), and you usually can only get a cold beer if you go to the fridge youself, but the food, when it actually does eventually arrive, is really good.
You may consider this to be a recommendation. |
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Conlige suspectos semper habitos |
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IamME
Rocker
Joined: May 23, 2004
Posts: 625
Location: Shanghai
Status: Offline
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Nov 22, 2004 - 03:49 AM |
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Nice. lol.
Yeah it's funny, in fuzhou i could tell somebody for an hour I wanted spicey not sweet, and it would still come out only kinda spicy at most, and still kinda sweet. lol. (when I wanted spice that is).
They really can't handle spice there. they all say it makes them brake out in pimples too. lol. |
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xtina
PopStar
Joined: Aug 20, 2004
Posts: 1269
Status: Offline
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Nov 22, 2004 - 01:33 PM |
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But the word has it that spice is actually good for the skin! That's why Sichuan girls have good skin, which is true in most cases. But well I still give it a benefit of doubt 
I think I know the restaurant Edgewood mentioned. It's called Ba Guo Bu Yi. Yeah that's a good one, but seems mentos knows about it already. |
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mentos
Talker
Joined: Sep 08, 2004
Posts: 116
Status: Offline
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Nov 23, 2004 - 09:28 PM |
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thx u guys for the feedback.
I tried TONY Sichuan, the one beside TGIF, n in my opinion, it was disappointing. I am not sure if it is really sichuan food... Maybe it's too commercialized already like mcdonald's where burgers don't taste like burgers r supposed to taste like.
As for BA Guo BU YI, I agree that it's very good, but only when compared to the choices in Shanghai... It's just weird, u can get great japanese food, dongbei food, guangdong food, but excellent sichuan restaurants r just hard to come by... |
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Itsme
Lurker
Joined: Sep 21, 2004
Posts: 23
Status: Offline
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Nov 24, 2004 - 12:25 PM |
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Yuxin Sichuan at 333 chengdu lu by weihai lu is very good indeed. |
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SKy69
Talker
Joined: June 18, 2004
Posts: 87
Location: Shanghai
Status: Offline
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 Posted:
Nov 24, 2004 - 12:57 PM |
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| Itsme wrote: |
| Yuxin Sichuan at 333 chengdu lu by weihai lu is very good indeed. |
Yes, this one is ok... |
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serend
FooJay
Joined: Aug 31, 2004
Posts: 1712
Status: Offline
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Nov 24, 2004 - 01:04 PM |
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Tony is OK. Too oily, though. Some people will call the food there "hearty", but to me it feels like a punch in the stomach sometimes. No, it's not the spiciness that bothers me, but the overall heaviness and monotony.
Really good Sichuanese food should be spicy in the mouth but easy in the guts. And the spiciness should ne intense, yet does not linger on too long. A clean after taste. Don't think it's impossible. I have tasted that sublime quality once in a restaurant in Xi'an, called "Ba Shu Sheng Tao Sha".
The quest is still on. I'll let you know if I find any. |
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sinba
Talker
Joined: June 08, 2004
Posts: 89
Location: shanghai
Status: Offline
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Nov 25, 2004 - 08:58 AM |
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Nice, I enjoy sichuan food, but does anyone tried the Gan guo ju? i m not sure the detai of the address, but these are several outlets in pu xi and pu dong, i tried twice both in pu dong and pu xi, it's very nice, and also their menu has pitures if u dunno chinese.
this kind restraunt is not from si chuan, actually it came from gui zhou, another province near si chuan, same spicy too...
if somebody want to try it with me, we can arrange a dinner meeting!
pls..make a list.. who is the next? |
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BaDaXianRen
Low Seater
Joined: July 11, 2004
Posts: 3298
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Nov 25, 2004 - 09:02 AM |
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Sichuanese girls are very cheap in this city. NOt quite guangzhou prices, but you should be able to get a couple and open an authentic restaurant yourself. |
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serend
FooJay
Joined: Aug 31, 2004
Posts: 1712
Status: Offline
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Nov 25, 2004 - 09:45 AM |
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For Guizhou food, you may also want to try Qian Ya Shan, near LongYang station, or Qian Xing Ge, which is a larger chain. There's one on Huaihai Rd..
Guizhou food is not quite the same as Si-chuan, though. The ingredients are perhaps similar, but the way spices are used is quite different. In Guizhou food, you see more use of ginger, and less of hua-jiao. There is also a slightly bitter kind of fermented soy that's used extensively in cold dishes, a different variety from do-ban from Si-chuan.
I like their "Zun-yi Soy Juice Noodle". |
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MikeStrong
Lurker
Joined: Nov 10, 2004
Posts: 24
Status: Offline
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Nov 25, 2004 - 11:07 AM |
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---The dish I use as a benchmark is DanDan Myan,(shoulder-to-shoulder noodles). Do they use black seasame paste? Are the peppers nice and toasted? Does it stick to your ribs?
Who's got The Best Dan-Dan Myan?
strong |
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serend
FooJay
Joined: Aug 31, 2004
Posts: 1712
Status: Offline
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Nov 26, 2004 - 04:52 PM |
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DanDanMian works as a tester for the chef's skill for sauce, in small family restaurants in si-chuan. I don't think it works too well in the larger, more established Sichuan places in SH, where the chef hardly bothers with it, and it's always some junior apprentice who's doing it. Hardly a reflection on the restuarant's standard.
But I agree that it's a shame that Chinese resturants nowadays don't give side dishes and cold ones the respect it deserves. Shows a national degradation of taste.
I usually use the following 3 hot dishes to benchmark a new SC resturant: (1) Do-ban Yu (Fish with hot bean paste, a la Si-chuan); (2) Shui Zhu Rou Pian ("Hot-bathed" Pork Slices); and (3) Kai Shui bai Cai (Boiled Cabbage in Water), if they have it. The last dish, inspite of its dull name, is the hardest to do well. In fact, if you can find it at all in the menu, that bodes well...... |
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