Sichuan is a province in western China known for a variety of dish with a spicy flavor. Spicy taste sensation is obtained through the use of spices is a major agricultural commodities other than rice and wheat.
Seeing the Indonesian people are fond of eating a spicy dish, Sichuan Palace presence can bring the form of other options and different experience in eating the meal Chinese food.
The Real Sichuan
The nickname attached to the Sichuan Palace a number of reasons expressed by Iwan, Marketing of Sichuan Palace. In addition to using raw materials such as spices that comes directly from Sichuan, every dish of this restaurant using the original recipe that has been used since the days of dynasty.
Ikan Bakar Mala
Spices mala become a major component of a number of products Sichuan combined with chilies and other spices. This spice gives the sensation of spicy enough to make every customer dripping with sweat.
One of the flagship products of Sichuan that uses mala is the Ikan Bakar Mala. In this dish, customers can choose the types of fish such as grouper, carp and tilapia that will be consumed with tofu, cucumber, and mushroom.
A region that also inspired several menus of restaurants that has two other branches in Gajah Mada and Taman Anggrek, Jakarta is Chongqing. Some of the menu is the Chicken Sauteed Goat cumin and Chongqing.
Although dominated variant spicy menu by category, Iwan still presents a number of dishes that do not have high levels of spicy as Paikut Soups with Lotus Root.
All You Can Eat Shabu Shabu
The presence of shabu-shabu menu increasingly complement Sichuan dish network. Iwan said, customers can choose the concept "ala carte" or "all you can eat"In eating methamphetamine. Variants of methamphetamine from Sichuan complete enough from different types of meat, various types of vegetables, to a variety of seafood. More info you can get in BARECA Magazine November Issue 2016.
Author : Raka Pradipta
Photographers : Hendri Wijaya
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