Zigong, Sichuan, China (located in a remote, mountainous area near abandoned factories)
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Highly recommended are the 'Huobao Yaohua' (Spicy Stir-fried Pork Kidney Flowers) for its freshness, tenderness, crispiness, and unique knife work, and the 'Xianjiao Yudang' (Fresh Pepper Fish Roe) which is very tender and melts in the mouth. The 'Xiangcai Niurou' (Coriander Beef) uses fresh tenderloin and local small coriander, offering a unique, mild fragrance. The 'Hongshao Rou' (Braised Pork) is slightly sweet and has a rich, oily texture, though the pure fat pieces might be greasy for some.
Service
Friendly and dedicated owner and staff who focus on quality ingredients and traditional cooking methods. They manage high customer volume by limiting the number of tables served.
Precautions
- The restaurant is located in a remote area, requiring about a 30-minute drive. Parking is available in surrounding abandoned factory lots, requiring a 2-minute walk to the entrance, as on-site parking is limited and causes traffic congestion.
- The cuisine is characteristic of Zigong, known for its spicy and bold flavors, especially the 'Xianjiao Yudang' which features multiple layers of spiciness (chili, ginger, and possibly pickled chili). Diners with low spice tolerance should be cautious.
- Expect significant waiting times, particularly on weekends. The restaurant limits service to 30 tables after 11 AM due to high demand.
- Portion sizes are substantial; ordering for fewer people than intended might lead to leftovers.