Dinner tonight in a local Chengdu style, Sichuan restaurant
酸菜鱼 (suān cài yú), fish (carp) with pickled mustard greens
炒花菜 (chǎo huā cài), stir-fried cauliflower
Rear: 蒜蓉粉丝虾 (suàn róng fěn sī xiā), Garlic shrimp with vermicelli
Front: 钵钵鸡 (bō bō jī), Chicken skewers in chilli oil broth
Not pictured: more stuff for dipping in that oil soup. Including kelp, quail eggs, tripe and lotus root
To finish: 冰芬 (bīng fēn), a famous Chengdu dessert of iced jelly with fruit. I didn't partake.
