Friday, August 23, 2013

Sichuan style blood curds

Zheng Zong Yun Gui Chuan (Sheung Wan)
Usually I come here for the bean thread parpadelle noodles but I got bored of that so tried the pork chop instead.
Sichuan style pork chop:

The pork chop was a bit simple, it was just fried pork chop sprinkled with sichuan spices.
The rice was too soft but the pork chop was just right and not too dry.
Sichuan style blood curds:

Compared to the dish above, this dish looked more Sichuan, but it was too spicy!

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