四川辛香匯旗下新開的成都食府「映水芙蓉」- 表面上看來不太四川，但這才是從前真正四川菜. 始終辣椒係 15th Century 世紀開始先從 Mexico 墨西哥流入四川.
至於點解會有少少分子料理元素, 其實十幾年前已經留意到呢個現象. 當時 UK Heston Blumenthal, Food Chemist Harold McGee, 西班牙分子料理之父 El Bulli 當盛, 一早一大班巨人已經去咗中國做食物研究. 當時未興起網絡時代時已經驚動到北京同四川飲食界要作出反應. 不過以我所知不是太 Well Documented, 但當其時四川為首至到北京不甘於落後, 已經跟隨做分子料理研究. (雖然中國這邊沒有突破, 只希望 Catch Up).
• Sichuan ChongZhou Roll with Mustard Pearls 崇州沖沖卷 HKD $88 - 四川崇州地區的民間小吃
• 蓉城雞豆花 HKD $88 Hand Minced Chicken in Supreme Broth made with Chicken, Pigeon & Pork bones. This traditional Sichuan Banquet dish of Chicken meat is hand knifed repeatedly then sinews removed until its cooked smooth like silken Tofu, but there’s no actual tofu inside.... a hundred year plus artisanal recipe that although rare, we have occasionally eaten at various higher end Sichuan places. I guess that is why when we eat the #天一閣 葵花斬肉, some of us are not automatically blown away by their recipe and technique, although that is very well made too!
• 敲糖棒棒雞 Spicy Bang Bang Chicken with Blown Candy HK$168 🌶
Using capon Chicken, this version comes with a Blown Sugar sphere filled with Chengdu Style Chili oil made from 二荊條, 成都中椒, 貴州貴頭、貴州子彈頭及小米辣紅油, etc.
• 四川九大碗之甜燒白 (夾沙肉). Sweet Pork Belly & Beans Glutinous rice with Sugar, part of the traditional Sichuan Banquet ‘9 Dishes’ meal inspired by the 客家 Hakka nomads People. This is actually sugary and almost a Pork based dessert, the other Savory 燒白 version is more like 梅菜扣肉 and also part of the final course of the Banquet Feast. Glad that they serve this here coz this is real Sichuan food. Before all the Mexican chilies started appearing in Sichuan in the 15th Century during the Columbian exchange.
• Thinly Sliced Blanched then Marinated Pigs Kidney 🐷 酸漬熗腰片 HKD $88.
• 招牌蝦膏泡瀘沽湖紅米飯 HK$198. 四川瀘沽湖的特產紅米及湖蝦.... ,etc
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