File:Bean Jelly, Gong Bao Chicken Rice, Cumiin Lamb Ribs - Sichuan House (4304028095).jpg
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| Description |
The 锦绣凉粉 combination bean jelly was slippery and smooth, and it had a wonderful sesame and peanut sauce flavoured with liberal amounts of garlic and 花椒 Sichuan pepper! On the side was a small mound of pork sautéed until the meat was dry and the Sichuan pepper-laced sauce syrupy and caramelised. The 宫宝鸡丁饭 Kong Pao Chicken was quite good too. Spicy, sweet and sour. Just like I remember when <a rel="nofollow">Chee Yeen had it</a>! The fragrance of the 孜然 cumin, 花椒 Sichuan pepper and garlic was amazing when this arrived! The lamb ribs were very tender. Some of the ribs even had crunchy soft bone cartilage from the ribs! I think I would have preferred pork ribs and less cumin. The lamb ribs are greasy to begin with and the deep frying didn't help!
川府酒家 Sichuan House (previously <a href="/photos/avlxyz/sets/72157603959020926/" rel="nofollow">天府川菜馆 Dainty Sichuan</a>) (03) 9650 8589 22-26 Corrs La Melbourne VIC 3000 |
| Date | |
| Source | Bean Jelly, Gong Bao Chicken Rice, Cumiin Lamb Ribs - Sichuan House |
| Author | Alpha from Melbourne, Australia |
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This image was originally posted to Flickr by avlxyz at https://flickr.com/photos/10559879@N00/4304028095. It was reviewed on 16 October 2019 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-sa-2.0. |
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| current | 14:22, 16 October 2019 | | 2,048 × 1,536 (390 KB) | Netha Hussain (talk | contribs) | Transferred from Flickr via #flickr2commons |
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