Saturday, October 15, 2005
Lunch at Little Sichuan, San Mateo, CA
Needing to shake off the ghost of bad chinese food past, I took us down south to Little Sichuan, a restaraunt that one of my ex-roommates and I frequented. Since I usually let him order, we dialed him up on the cell and handed it off to the waitress. After a flurried exchange of words, this showed up. Everything came out to $60.
For those unfamiliar with Sichaun fare, there are a number of good spicy cold dishes. We got a beef tendon dish shown above and a beef and tripe beef below. The tendon was sliced thin enough that even Alexis could enjoy it. However she still balked on the tripe. I thought both were fantastic. Another popular dish is the cold spicy sichuan noodle dish.
Greens stirred fried with garlic. Not sure what the greens were, imagine spinach crossed with pea sprouts. Perfectly cooked though.
We aren't sure what this beef dish is called, but it was the highlight of the meal for Alexis. Although it came out fairly quickly, it tasted like it had been slow cooked all day.
Whole fish. It was good, but was a bit over-cooked, and not spicy enough. It looked much better than it tasted--there was no distinguishing flavor.
For those unfamiliar with Sichaun fare, there are a number of good spicy cold dishes. We got a beef tendon dish shown above and a beef and tripe beef below. The tendon was sliced thin enough that even Alexis could enjoy it. However she still balked on the tripe. I thought both were fantastic. Another popular dish is the cold spicy sichuan noodle dish.
Greens stirred fried with garlic. Not sure what the greens were, imagine spinach crossed with pea sprouts. Perfectly cooked though.
We aren't sure what this beef dish is called, but it was the highlight of the meal for Alexis. Although it came out fairly quickly, it tasted like it had been slow cooked all day.
Whole fish. It was good, but was a bit over-cooked, and not spicy enough. It looked much better than it tasted--there was no distinguishing flavor.
# posted by Giao and Alexis @ 3:33 PM 
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