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.
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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!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★