HOME CENTRAL TAIWAN DINING

COMPASS MAGAZINE June 2010
　

	Jinchuan Sichuan Cuisine Restaurant By Niang Chen Translated by Naomi Lai (04) 2246-4388 5, SongZhu Rd, Sec 3 Hours: 11 am-2 pm, 5-9 pm No service charge. Credit cards not accepted. Parking available. Mr. Chen Shui-mu has been working with Sichuan cuisine for three to four decades, since his time as an apprentice. The fact that all his fellow chefs also have at least 20 to 30 years of experience means that if you're looking for authentic Sichuan cooking in Taichung Jinchuan is the place to go. "Cooking requires diligence. Other than using great ingredients, it is also important to keep learning," said Chen, who insists on preserving Sichuanese cuisine traditions in his cooking but keeps his mind open to creative ideas. In fact, when diners bring their eating experiences from other restaurants, Chen often integrates their suggestions into creating new and innovative dishes. This restaurant's success can be attributed to its hard work and detailed considerations.
	Hot & Spicy Tofu (NT$100-150) This traditional Sichuan course is made with finely diced tofu, Sichuan pepper, spicy oil and ground beef. The ingredients are cooked for 10 minutes until the tofu soaks in all of the sauce. This course will spice up your mouth and tickle your taste buds with its fierce, strong flavor.
	Bean Sprout Roll with Sichuan Sauce (NT$100-150) Bean sprouts are rolled in bean curd, then fried till golden crispy and served with a sweet, sour and spicy sesame sauce. The crunchy fresh taste of the bean sprouts nicely complement the aromatic sesame when creating this appetizing first course.
	Dry-Sauteed Bamboo Shoots (NT$200-300) It is hard to believe that this fluffy course is created from fresh bamboo shoots, which are crushed with the side of a knife, then dried and deep fried. The crunchy bamboo shoots are then cooked with scallions, ginger, garlic and meat.
	Curry Seafood (NT$240) Sea cucumber, shrimp, cuttlefish and crab legs are stir-fried with curry powder and served with colorful bell peppers in this vivid-looking, delightful seafood dish.
	Stir Fried Beef With Young Ginger (NT$180-270) This seasonal course is made with thinly-sliced beef, young ginger and scallions. The young gingers are crunchy like fresh bamboo shoots but have an extra bite to them. Eating these with thinly-sliced tender beef results in a flavorful combination that diners just love.