Si Chuan Saturday. Bring it on baby!

Sweet and Sour King Prawns (Hong Kong style)

Sweet and Sour King Prawns (Hong Kong style)

The weather was not the best this weekend, and hence, we mainly stayed in both on Saturday (except dinner at the lovely Si Chuan restaurant we went to which is what this article is about) and on Sunday. Suited us really, as the better half is off to Germany later on this week for business and so he has loads read, and me? Well, I’m still organising and getting the website sorted.  I am still learning all about SEO and currently, in the midst of individually writing the codes for each one – fun times indeed. Can’t wait till the site is properly up and all I will have to do is update the daily stuff – I’m tired of doing the old stuff!

By the time is was about 8pm on Saturday night, we realised that neither of us wanted to cook, and (perhaps more importantly) we didn’t have any food. The better half has always loved Si Chuan cuisine.  Wikipedia explains Si Chuan food as:

“Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan pepper. Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking.”

I explain it as really bloody hot food that will burn your mouth and (most times) your tummy.  Anyway, I don’t know how (or why) but the better half, astonishingly, seems to relish the hot flavours of this spicy cuisine – which truly baffles me, as I didn’t think English folk liked hot food (I mean, come on, their curry is like mushroom soup to us Asian folk) Anyway, it was settled – we were to go to the Si Chuan restaurant for dinner.

Was it all I envisioned it was? Yes. Hot Hot HOT.

Ma Pao To Fu

Ma Pao To Fu

The better half loves Ma Pao To Fu – a blend of bean curd, leeks, minced meat, fermented beans, water chestnuts and onions.

Crab with Szechuan chilli

Crab with Si Chuan chilli

I loved the crab with Si Chuan chilli – my only gripe? Not very easy to get the crab meat out of the shell.  No bother, getting down and dirty peeling the shells off didn’t bother me – you can always wash your fingers after!

Pork with batter

Salt and pepper pork with batter

Yeah – I wasn’t such a fan of the pork – too bland really.


Beef with, you guessed it – Si Chuan chilli!

The better half loved this – beef with beansprouts and a whole load of flavours swimming in there. I thought it was wayyyyyy too oily and so didn’t really take much – tell you what, i did try some of the sauce and (almost) coughed my lungs out. It was potent!

We also ordered a rice, a noodle dish and an accompanying vegetable.  You two ate ALL of that?!!? I hear you ask. HAHA. No. I eat a birds portion and the better half (while he eats for Queen and country) didn’t eat it all either  We took most of it home and we have just had it for dinner. P/S: if you are thinking of trying this fiery cuisine, please please please have a glass of water close by.

Right, shower time now, then off to bed to continue finishing up this SEO for the old stuff on the site.  Tomorrow is Monday (groan). Back to the drawing board!

Speak soon lovelies,


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