Its the first report, it will take me a few to figure out a good format and style. A dining report is shorter and less detailed than what I consider a review. There will obviously be a lot more dining reports than reviews because I am lazy like that and couldn't be arsed to write lengthy odes to gluttony.
Dining Report - Shui Wei Village, Sichuan,
in Shui Wei Village, Futian, Shenzhen, China
First of all, that's not the name of the place, its just located in Shui Wei, Futian and we have been going there for many years without ever bothering to learn the name. It is a favorite haunt of the Congee Snowball crew and we pretty much know everyone there and order from a short list of regular dishes.
A quick word on Sichuan (Szechwan) food. It is probably the most popular style and name of Chinese dishes known around the world. With a very few exceptions, what is internationally served as Sichuan food is absolute stodge, mostly gooey shite with an extra dose of industrial chili sauce.
SO, what is it ? Its the food from the southwestern province of Sichuan, which in Chinese is the abbreviation for the 'Four Circuits of Rivers', Sì Chuānlù (四川路). Spicy, oily, garlicky, pungent, mouth numbing, arse burning, ear ringing, hot and fiery are some the words used around Sichuan food. Its particularly famous for its use of the Sichuan pepper or Huajiao (flower pepper), a tingly numbing spice (think fireball) and loads and loads of garlic, ginger, star anise and the mountains of chili peppers that leave you in sweaty underpants, in a good way.
Shui Wei Village Sichuan (not actual name) is a mid level priced (50-100 RMB range) in the heart of Shui Wei Village, a diners paradise with excellent street food and plenty of seated dining options and a lot of massage places :) . It is probably one of the more authentic Sichuan spots in Shenzhen and the shuffling crowds until the wee hours of the morning are a testament to what the kitchen consistently sends out. Personally, I think there are better places around Shenzhen, but the lads love this place and its hard to convince them otherwise. Everything the lads do is the best, greatest, biggest......all superlatives...:)
This is the entrance, maybe someone kind enough can translate the name for every one. If you need directions, send me a note.
This time it was just my family (wife and 2 little daughters) dining, so we kept it pretty simple and didn't go for the super spicy stuff that I usually enjoy after a few pints. BTW, Sichuan food tastes best after a few drinks, it just hits the perfect notes when you are slurring.
This is one of my favorites dishes on the menu there, and I have no idea what to call it. It is a kind of long bean and fire roasted green chili(the not spicy variety) with vinegar and huajiao (Sichuan pepper). Its a truly simple but layered dish with the crispness of the lightly cooked long beans with the smokey flavor of the chili.
Not the most flattering picture here, but that is cabbage with chili and a dash of dark vinegar. Its a family favorite and makes me feel like an adult eating my veggies. I can devour a whole plate of this in a seating.
This is a specialty of the chef and owner of the place and I have not seen anywhere else. An absolute favorite among the lads, this is super crispy fried tofu fingerlings tossed in spicy shallot, garlic and chili sauce. The outside is nice and crispy with a delicate tofu cheesyness inside. Its even better dipped into the cold chili oil that can be ordered separately.
Not exactly what I thought I ordered, it was decent enough. I was going for the spicy mustard greens that our maid used to make in winters. This was a slightly opaque green leafy vegetable cooked with a bit of ground pork. This is not going get ordered again.
Again the picture doesn't do any justice to this lads favorite. 4 different chilies cooked with salted pork belly and bacon. This spicy porky goodness is the perfect winter dish. Each chili has its unique flavor and its all brought together by the umame of the swine, which in my world is the best kind.
A little similar to the previous dish, this is an even spicier bacon, pork belly and tendon dish cooked with bamboo shoots, chilies and a lot of garlic. It is served in a small wok that cooks on a tabletop burner intensifying the heat and flavors as it goes. It leaves your lips sticking together while you try to breathe a cooling breath to calm your taste buds.
I am not a big fan of cauliflower in general, but this dish is fucking brilliant. The florets are cooked with smoked and salted pork belly and chilies. The smokiness of the pork which is just a flavoring agent, goes perfectly with the crispy tops of the florets. Also served in a wok on a tabletop burner, with time the edges of the florets get just the right amount of crisp and it changes the dish ever so slightly.
Dining Report - Shui Wei Village, Sichuan,
in Shui Wei Village, Futian, Shenzhen, China
First of all, that's not the name of the place, its just located in Shui Wei, Futian and we have been going there for many years without ever bothering to learn the name. It is a favorite haunt of the Congee Snowball crew and we pretty much know everyone there and order from a short list of regular dishes.
A quick word on Sichuan (Szechwan) food. It is probably the most popular style and name of Chinese dishes known around the world. With a very few exceptions, what is internationally served as Sichuan food is absolute stodge, mostly gooey shite with an extra dose of industrial chili sauce.
SO, what is it ? Its the food from the southwestern province of Sichuan, which in Chinese is the abbreviation for the 'Four Circuits of Rivers', Sì Chuānlù (四川路). Spicy, oily, garlicky, pungent, mouth numbing, arse burning, ear ringing, hot and fiery are some the words used around Sichuan food. Its particularly famous for its use of the Sichuan pepper or Huajiao (flower pepper), a tingly numbing spice (think fireball) and loads and loads of garlic, ginger, star anise and the mountains of chili peppers that leave you in sweaty underpants, in a good way.
Shui Wei Village Sichuan (not actual name) is a mid level priced (50-100 RMB range) in the heart of Shui Wei Village, a diners paradise with excellent street food and plenty of seated dining options and a lot of massage places :) . It is probably one of the more authentic Sichuan spots in Shenzhen and the shuffling crowds until the wee hours of the morning are a testament to what the kitchen consistently sends out. Personally, I think there are better places around Shenzhen, but the lads love this place and its hard to convince them otherwise. Everything the lads do is the best, greatest, biggest......all superlatives...:)
This is the entrance, maybe someone kind enough can translate the name for every one. If you need directions, send me a note.
This time it was just my family (wife and 2 little daughters) dining, so we kept it pretty simple and didn't go for the super spicy stuff that I usually enjoy after a few pints. BTW, Sichuan food tastes best after a few drinks, it just hits the perfect notes when you are slurring.
This is one of my favorites dishes on the menu there, and I have no idea what to call it. It is a kind of long bean and fire roasted green chili(the not spicy variety) with vinegar and huajiao (Sichuan pepper). Its a truly simple but layered dish with the crispness of the lightly cooked long beans with the smokey flavor of the chili.
Not the most flattering picture here, but that is cabbage with chili and a dash of dark vinegar. Its a family favorite and makes me feel like an adult eating my veggies. I can devour a whole plate of this in a seating.
This is a specialty of the chef and owner of the place and I have not seen anywhere else. An absolute favorite among the lads, this is super crispy fried tofu fingerlings tossed in spicy shallot, garlic and chili sauce. The outside is nice and crispy with a delicate tofu cheesyness inside. Its even better dipped into the cold chili oil that can be ordered separately.
Not exactly what I thought I ordered, it was decent enough. I was going for the spicy mustard greens that our maid used to make in winters. This was a slightly opaque green leafy vegetable cooked with a bit of ground pork. This is not going get ordered again.
Again the picture doesn't do any justice to this lads favorite. 4 different chilies cooked with salted pork belly and bacon. This spicy porky goodness is the perfect winter dish. Each chili has its unique flavor and its all brought together by the umame of the swine, which in my world is the best kind.
A little similar to the previous dish, this is an even spicier bacon, pork belly and tendon dish cooked with bamboo shoots, chilies and a lot of garlic. It is served in a small wok that cooks on a tabletop burner intensifying the heat and flavors as it goes. It leaves your lips sticking together while you try to breathe a cooling breath to calm your taste buds.
I am not a big fan of cauliflower in general, but this dish is fucking brilliant. The florets are cooked with smoked and salted pork belly and chilies. The smokiness of the pork which is just a flavoring agent, goes perfectly with the crispy tops of the florets. Also served in a wok on a tabletop burner, with time the edges of the florets get just the right amount of crisp and it changes the dish ever so slightly.
That about sums it up.
You will notice a bit of a theme across the meal, PORK...in all its glory. Pork plays a massive role in Chinese cuisine, across all the major provincial classifications except Xinjiang which is majority Muslim. The Chinese devour pork in the most incredible variety and forms. It is the meat, flavoring agent and fat of choice.
I give this place 3 forks out of 5.
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