We have arrived at our final destination before returning home –Beijing. This city is full of friendly people, mind-boggling cultural sites, and of course– delicious food. One restaurant that we have been to twice so far is Chuannriver Restaurant.
I will post one day soon about the extent of our meals at this establishment. Though, for now I will simply post about our Sichuan Style Rice Noodle dish in the spirit of IMBB, which I have been a lousy participant in of late. But how could I be in China and not submit an entry to the noodle theme?
These noodles were not as spicy as we thought the double chili pepper image on the menu might entail, but they had a bit of a kick. They had a very strange texture, though that is not to say they weren’t delicious. The noodles were served cool, seasoned with a wonderful combination of spices, and bathed in a savory broth. They were also beautifully garnished with spring onions and minced garlic.
If you are ever near the main Beijing railway station and looking for a bite to eat, I would heartily recommend this restaurant.
Thanks to Cooking with Amy for hosting this event!