In one event, we chose the "Peacock Hall" located in Taikoo Hui, Shimen Road, which is an upscale Sichuan cuisine restaurant that was recommended by Michelin this year, and the purpose of this time tasting is to compare another high-end Sichuan cuisine (one Michelin star). The restaurant was common and everyone sat at a long table, and we chose his home's fixed set menu.
The first two dishes that came up were spiced quail eggs and roasted pepper peony shrimp, which did have a bit of a smoky taste, and this one was spicy and five-spiced to neutralize a bit.
Next is 5 small dishes to share, assorted kimchi, garlic paste white meat, spicy marinated fresh abalone, mustard baby cabbage, smoked unicorn fish, these dishes are all sweet and sour spicy, my personal preference is garlic white meat, thin pork belly roll on the sauce entrance sticky soft, this time I don't know why the meat is not separated.
Refreshing pork belly, this dish meat is very fragrant, but it feels a little too salty.
Here's a combination chart: at this time, a soup just came up, which can neutralize the heavy taste of the previous dish, and I asked the kitchen to replace the chicken and bean soup with chicken bean flower soup, which I always felt was a stroke of God. Chicken bean blossom is a kung fu dish, is to chop the chicken breast meat into meat by hand, eat it like a bean flower, the green soup base is chicken soup with spinach juice; the ginger frog bun, which is according to the soup bun method, the soup is spicy; home-style M3 ox head square, the plate adds a piece of beef forehead meat on the beef, eat it sticky, the sauce is also spicy; next is 3 dim sum, red is Sichuan shrimp dumplings, green is pear meat crisp, yellow is avocado crisp; these two desserts are the most delicious, Tangerine lotus puff pastry and pepper chocolate mousse.
Next up are spicy shrimp balls and broad beans, which are paired with his family's special osmanthus gum lees wine, and the taste is still good.
The next golden hook mixed brocade winter melon cup neutralized the previous heavy taste in time, and the little winter melon was very cute.
Next up is the fish cod, the skin is fried with pepper and salt, served with crispy rice, the rice is added with pickled cabbage, the fish sauce is poured into the rice, and the grains of rice are mixed with pickles and sweet and slightly spicy sauce, which is very delicious.
If you can continue to eat. The next two desserts are preceded by ginger bean blossoms. Finally the restaurant gave us a challenging dessert, finding chocolate chili peppers on a plate of red peppers, and you find the wrong one and bite into the real red peppers. This Sichuan flavor set, after 2 years, has slowly taken shape, has its own style, I personally think that holding a Michelin star is enough. Compared with Yuzhilan, his taste is a bit salty, and the tableware is naturally not as exquisite as Yuzhilan, but each 340 still has a very high cost performance.