mmmyoso:
Guo Ba (Sizzling Rice) - Spicy Hut
mmmyoso:
Shui Zhu Yu ("Water Boiled Fish") - Spicy Hut
mmmyoso:
La Zhi Ji - Spicy Hut
mmmyoso:
Ko Shui Ji - Ponte de Sichuan, Paris
mmmyoso:
Dry Braised Sea Bass - Bistro Na's, Temple City
mmmyoso:
Spicy Pork Intestine - Kangxi is Coming
mmmyoso:
Fish Fragrant Eggplant (Yu Xiang Qie Zi - 鱼香茄子) - Szechuan Chef
mmmyoso:
Pork and Preservered Vegetable Soup - Szechuan Chef
mmmyoso:
Tofu with Egg Yolk - Szechuan Chef
mmmyoso:
Tripe with Chilies - Kangxi Is Coming
mmmyoso:
Ma Po Doufu - Kangxi Is Coming
mmmyoso:
Spicy Bean Curd Skin - Kangxi Is Coming
mmmyoso:
Mapo Tofu - Kangxi is Coming
FotoosVanRobin:
Chili bean sauce
mmmyoso:
Rice Crust with Three Delicacies - Spicy Hut
mmmyoso:
Ko Shui Ji - Spicy Hut
mmmyoso:
Marmite de Champignons - Le Pont de Sichuan, Paris
mmmyoso:
Fried lamb ribs with cumin - Le Pont de Sichuan, Paris
mmmyoso:
Shui Zhu Yu ("Water Boiled Fish") - Spicy Hut
mmmyoso:
Sichuan Liang Mian - Spicy Hut
mmmyoso:
Liang Cai (cold dishes) - Spicy Hut
mmmyoso:
Ko Shui Ji (aka "Mouthwatering" Chicken) - Spicy Hut
mmmyoso:
Mapo Tofu - Spicy Hut
mmmyoso:
Sichuan Liang Mian- Z & Y Restaurant, San Francisco
mmmyoso:
Pork in Garlic Sauce- Z & Y Restaurant, San Francisco
mmmyoso:
Won Tons with Hot Sauce - Z & Y Restaurant, San Francisco
mmmyoso:
Fish Filet with Preserved Vegetable- Z & Y Restaurant, San Francisco
mmmyoso:
Sizzling Pot King
mmmyoso:
Pork with Spicy Garlic Sauce - Z&Y Restaurant, San Francisco
FotoosVanRobin:
Steamed Eggplant
