To prepare for the upcoming hot season, I decided to enjoy some spicy Sichuan cuisine. I would have liked a beer, but since I drove here, I ordered warm jasmine tea instead.The meal started with spring rolls filled with hairy crab and topped with caviar. The filling was different from my last visit, but it was still delicious.The tuna and jellyfish carpaccio had a delightful crunch, perfectly complementing the tuna.The thinly sliced pork, resembling clouds (unpairou), paired well with the crisp cucumber.The shark fin soup was consistently delicious, and I enjoyed dipping the fluffy, hot flower buns into the broth, savoring every last drop.The pickled mustard greens and ginger served as a refreshing palate cleanser, with a nice texture and a light taste.The stewed beef, covered in plenty of chili and Sichuan peppercorns, looked very spicy, but the deep umami flavor made it a shame to leave any soup behind.The abalone noodles were addictive when mixed well, with a perfect balance of sweetness and spiciness along with the texture of the abalone.For the main course, I could choose between mapo eggplant, dan dan noodles, or both. Like most of my companions today, I was thrilled to choose both options.The mapo eggplant, especially the large chunks of eggplant, was fantastic.I topped my remaining mapo with rice.The dan dan noodles came with water shield, which made me think of the deep mud pond in Kyoto. However, I found out that it is a natural monument and not edible.For dessert, I had almond tofu and bird's nest soup. After the spicy Sichuan dishes, the sweet almond tofu was just perfect.I definitely want to come back and experience the seasonal changes.
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