date:Sep 28, 2012
months ago.
On Chinapolis menu, we have special hand-picked spices, ingredients and dishes from the provincial cuisines of Sichuan, Hunan, Cantonese, Shanghai and Shandong, says chef Wen, in halting, heavily-accented English that we struggle to understand until Jose steps in and translates. A sigh of relief from all concerned, including chef Wen!
Sichuan style, which uses a lot of dry red chillies, is very spicy. The popular Kung Pao chicken is an example. Shanghai style Spare Ribs, is a ty