IF you want to taste authentic but unique Sichuan cuisine and are selective about the atmosphere and price, the Jinchengshijia Restaurant could be the place for you.

The Jingchengshijia Restaurant, which opened in mid-September, covers a floor space of more than 4,000 square meters and features a traditional Chinese ambience as one passes through a lune-shaped, engraved wooden gateway and is greeted by waitresses in cheongsam dresses. A long red carpet extends from the outside to the gateways of both the second and third floor, making guests feel honored and privileged.

However, despite the luxurious surroundings, the prices are suprisingly down-to-earth with many dishes priced at around 30 yuan.

According to Lu Xingli, the chief chef, there are more than 50 chefs who are capable of making at least 500 selections. "They are all from some well-received restaurants in Chengdu and contribute several dozen dishes with the strong Sichuan flavor," said Lu. He cited a chef from a county named Qionglai in Chengdu who specializes in only one dish of earthen bowled heaven chicken .

"With all materials, including the chicken and spices, imported from Chengdu by air, this dish needs to be boiled first for three hours in the morning," Lu explained. "Following is a process of pickling, smacking, chipping and seasoning. The chicken comes out with a full flavor of the typical Sichuan cuisine: hot, fresh and spicy." It costs only 38 yuan.

Another unique flavor featured is the cold dishes. The tasty and refreshing peanuts are served raw with a light spice. Another cold dish, Guigangerpian, is really worth a try as it is not only unique and tempting but also served with visual flare. Made with sliced pieces of cucumber and pig ears lined up in an artistic way, the dish is served hanging on a wooden shaft of a specially made plate. It tastes wonderful dipped in a mixed sauce and is priced at 18 yuan.

The chief chef, of course, has his own specialities. Lu said he only makes two special courses a day: floral snail chicken and bean curd boiling with meat stuffing .

With seafood jam, barbecued jam, griskin jam, sweet flour jam, bean jam, lobster sauce, pepper, pickled ginger and some other sauces as flavoring, the chicken is sliced and broiled with floral snails for two hours. "It comes out with a mixed strong, spicy jam flavor," Lu said. Lu's other speciality is bean curd with meat stuffing, which uses hen soup, crab roe, chicken fat and white sugar. "It tastes salty, fresh and spicy," Lu said.

Highlighting its traditional Chinese decor and cuisine, the restaurant also features classic music performed on zither, pipa and erhu between 6:30 p.m. and 8:30 p.m. daily.

According to the manager, as more people from Hong Kong come to dine, the restaurant will introduce some Cantonese cuisine as prepared by noted Cantonese chefs from Hong Kong and Shenzhen.

 
Editor: Wings