麻辣鸭血豆腐 (Spicy & Numbing Duck's Blood & Tofu)
Dinner @ "大牌小厨", a restaurant offering mainly dishes from Shanghai and Nanjing.
A dish definitely with origins from Sichuan province and not from the Yangtze River delta. It is not uncommon to find Sichuan dishes on menus in much of China - such is the booming popularity of Sichuan tastes and cuisines in the country.
Both duck's blood and tofu, while contrasting in colours, shared the same silky smooth texture and were well and robustly flavoured by the spicy, numbing, umami and savoury broth.
One of the better versions of this dish I had ever tried.
麻辣鸭血豆腐 (Spicy & Numbing Duck's Blood & Tofu)
Dinner @ "大牌小厨", a restaurant offering mainly dishes from Shanghai and Nanjing.
A dish definitely with origins from Sichuan province and not from the Yangtze River delta. It is not uncommon to find Sichuan dishes on menus in much of China - such is the booming popularity of Sichuan tastes and cuisines in the country.
Both duck's blood and tofu, while contrasting in colours, shared the same silky smooth texture and were well and robustly flavoured by the spicy, numbing, umami and savoury broth.
One of the better versions of this dish I had ever tried.