After wading through some murky traffic, K and I made it to our scheduled rendezvous point (Chung King in San Gabriel) alive and on time. We were quickly identified by our contact (having never met) and warmly invited to sit and partake in an epic family-style meal. Sichuan cuisine is one the Eight Great Traditions of Chinese cooking and, being relatively unschooled on the subject as a whole, I would rank it number two only to leave room at the top for the other cinco traditions I have yet to taste. Our host, Senor Eye, took care of the ordering logistics for the abundant and spicy carousal: cerveza, sliced meats plate, veggie appetizer plate, mapo tofu, lamb chunks with leek, boiled pescado in hot sauce, sauteed string bean, fried camarones with hot peppers, bean curd sheets and greens, Chinese bacon with garlic sprouts, the famous 'ants climbing a tree' dish, steamed rice, and to finish an enormous bowl of soft tofu and bok choy broth. The conversation proved equally as interesting with a wide array of topics such as: books, post-apocalyptic human nature, budget cuts, 3D movies, a 'what if' take on the Victorian Era and Penthouse Forum, and a candid look at the intricate, delicious, and sometimes humorous qualities of roast duck heads (also on the table). Stuffed and elated, I received a surprise Neil Hamburger disc from Mr. Miles (our conduit to this soiree) which kept me thinking on the sojourn home--"cancel it!, I'm going back to Sichuan town".
Sunday, December 20, 2009
Saturday Nite Sichuan
After wading through some murky traffic, K and I made it to our scheduled rendezvous point (Chung King in San Gabriel) alive and on time. We were quickly identified by our contact (having never met) and warmly invited to sit and partake in an epic family-style meal. Sichuan cuisine is one the Eight Great Traditions of Chinese cooking and, being relatively unschooled on the subject as a whole, I would rank it number two only to leave room at the top for the other cinco traditions I have yet to taste. Our host, Senor Eye, took care of the ordering logistics for the abundant and spicy carousal: cerveza, sliced meats plate, veggie appetizer plate, mapo tofu, lamb chunks with leek, boiled pescado in hot sauce, sauteed string bean, fried camarones with hot peppers, bean curd sheets and greens, Chinese bacon with garlic sprouts, the famous 'ants climbing a tree' dish, steamed rice, and to finish an enormous bowl of soft tofu and bok choy broth. The conversation proved equally as interesting with a wide array of topics such as: books, post-apocalyptic human nature, budget cuts, 3D movies, a 'what if' take on the Victorian Era and Penthouse Forum, and a candid look at the intricate, delicious, and sometimes humorous qualities of roast duck heads (also on the table). Stuffed and elated, I received a surprise Neil Hamburger disc from Mr. Miles (our conduit to this soiree) which kept me thinking on the sojourn home--"cancel it!, I'm going back to Sichuan town".
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