By now, both Vinny and Stephan have blogged about our adventure at Da Ping Huo, so I’m going to say that I had high expectations for this place. Reviews from openrice and a few other sources claim that Da Ping Huo is known for serving extremely spicy Sichuan food. Knowing I had a good amount of tolerance for chili, I agreed to go check it out.
The entrance is well-hidden – a hole in the wall of an ancient-looking apartment building. The insides, however, is extra comfortable and welcoming, just like the host. Anyways, straight to my point – Our dinner was a twelve course meal:
å£æ°´é¸¡ – Braised Chicken with Sichuan Spices in Hot Chili Oil
鸡豆花 – Sauteed Assorted Mushrooms and White Cabbage with Minced Chicken
红烧牛肉 – Stewed Beef Brisket and Tendons in Spicy Gravy
粉蒸排骨 – Steamed Pork Ribs with Jenrofen Powder
å·å‘³æ³¡æ¤’虾 – Spicy Prawn
éº»å©†è±†è… – Braised Diced Bean Curd with Minced Beef in Hot Chili Sauce (Mapo Tofu)
豌豆汤 – Vegetable Soup
钟水饺 – Sichuan Dumpling
雪耳豆è…花-Sweetened Bean Curd with White Fungus
The first three dishes were appetizers that I don’t have the names for.
To the avid Sichuan food critique, spotting the spicy dishes are simple: every other dish was a spicy dish, while the rest were designed to cool you down. Honestly, nothing was that spicy, at least to me. Even the Mapo Tofu, a popular spicy dish, was more tongue and lip numbing than flaming hot. Overall good food, but nothing too mesmerizing.
Entrace to Da Ping Huo. Literally a hole in the wall.
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