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This Sichuan eatery, just off Kent St in Newmarket, was very popular with customers having steampot on a Friday evening when we visited. Instead of following the crowd, we decided to order from their a la cart menu. The most memorable dish was 毛血旺, a classic dish and a prime example of Sichuan cooking; well-known for its numbing spicy flavour🌶🌶, thick red soup & high nutritional value❣️
It was served with blood curd (usually duck or pig), luncheon meat, some form of intestine, bean sprouts, a lot of diced vegetables in a rich spicy broth - the pungency and the spiciness came from the liberal use of garlic, dried chili and Sichuan pepper😋. The star ingredient is of course the blood curd or some would like to call it “blood tofu” due to its silky smooth and tofu like texture. Blood curd is rich in protein, iron and a range of minerals. Such a hearty dish👍❗️
Absolutely love Sichuan food ❤️ and its hot and spicy flavour – just don’t forget to ask for mild spiciness if you don’t your stomach to burn through the night😝…
One of a casual Chinese restaurant in Newmarket. Foods quality are okay and big portions. Good for families or gathering with friends.
This place was an absolute staple from when I was frequenting newmarket. I never got to try much of the menu because I was always infatuated with the A10 lunch special.
Great flavor, relatively inexpensive, always an enjoyable experience. Portions and prices have fluctuated over time but it’s understandable for the ever increasing cost of living. I’ve probably had close to 50+ meals here, the majority of which shared with friends. This place will certainly be missed now that I’ve left Auckland.
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