#192 STEEM Food Tours #49 A Szechuan Restaurant in Belgium 🇨🇳🍲🇧🇪 | 比利时正宗川菜馆推荐

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Hi everyone, in this review I’m sharing my food experience in a wonderful Szechuan restaurant in Belgium. :) It’s opened last year, and it immediately became my favorite Chinese restaurant in this region after I first tried it out. So I went there recently again and again, on my birthday and on Valentine’s Day too! =)

今天推荐一家比利时去年新开的川菜馆，自从发现这个超赞的地方，几乎每周都要去一次，前些天生日又去吃了，情人节又双去吃了，今天又双叒去吃了。。。:D

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Szechuan (“Sichuan” in Mandarin Pinyin) cuisine originates from Sichuan Province of Southwest China. It’s known for its bold pungent spicy flavours, resulting from liberal use of garlic and chili peppers, as well as the numb-your-tongue Sichuan peppercorn (Huajiao) ;).

Since most early Chinese immigrants overseas are from the coastal provinces like Canton and Fujian, a large amount of old Chinese restaurants out of China serve dishes from these parts. A few of them are genuine with subtle flavors, most are westernized usually with sweet and sour sauce or covered by soy sauce, which is pretty strange to the Chinese eaters.

I’ve probably explained 1000 times to my international friends that Cantonese cuisine is only a small part of Chinese cuisine, and even much of the Cantonese cuisine we get out of China is not so authentic. ;) So when I discovered this Sichuan restaurant in a small town in Belgium, I felt exhilarated. Yes, the immense joy of devouring genuine tasty Chinese food! :D

川菜大家可能都熟悉，多年前就已经火遍全国，在海外华人聚居区也不难看到，只是在比利时这样的小地方并不常见。因为早期的老移民餐馆多为迎合西方口味改良的非正宗粤菜，而真正能做出粤菜鲜香爽滑嫩口味的不多，造成很多没去过中国的国际友人的误解，说到中国菜，就以为是那种类似咕噜肉的酸甜系，或者酱油包揽一切的一团可怕黑糊。。。>_< 我在世界各地被吐槽多次，每次都要苦口婆心解释一番。别说中国这么多不同的菜系，只是其中的粤菜就包括广州菜、潮州菜、东江菜/梅州菜这些不同的地方风味，主料之广泛丰富、配料之精细讲究，几天几夜都讲不完啊。还好去年新开了一家“当代”风格的川菜馆，除了鲜香麻辣的川菜，也照顾到当地人的口味，有北京烤鸭、广式日式韩式的一些菜品和小点心，很棒，可以常去解解馋。=)

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The Pig Year of 2019:
可爱的猪年小装饰：
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This restaurant is located in the countryside with ample parking space. It has 2 seperate rooms. Small but cosy. When I first visited it last year, it was still quite empty, but after a few times, this hidden gem has obviously been discovered - it’s getting packed nowadays. And you see Chinese eaters here each time - always a great sign! :)

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The sweet girl at the reception told me her brother is the chef, and she’s responsible for the rest. At first, we saw each other as “a young girl”, but later it turned out we are both 30 something and she is already a mother of 2! Ok, thanks to the forever young Asian gene… ;)

She moved to Belgium from Sichuan over a decade ago to join her brother who came here earlier. I would soon witness all their magic - her pretty interior decor and her brother’s excellent cooking.

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They have 3 menus - for delivery, for Chinese eaters and for local customers:
成功中餐馆的菜单标配 —— 外卖单、中文单、本地人单：
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Since I was here many times with quite a lot of photos, I will leave the drinks part to the next post. So today I’m only showing you some food pictures I took, like this famous Sichuan Dry Fried Long Beans (干煸四季豆). It’s like Peking Duck and dumplings - always a safe choice. No matter Chinese or not - everyone loves them. =)

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Beef with ginger and pickled peppers（仔姜泡椒牛肉丝）:
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Spicy chicken in an iron wok (干锅鸡) :
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这里贴出的是我几次去这家餐馆吃时拍的照片们。关于川菜，我吃了不少，但系统了解不多，所以从维基百科上摘录抄袭了几段学习一下，欢迎川菜行家留言补充~

古典川菜的出现可追溯至秦汉，在宋代已经形成流派，当时的影响范围主要是中原。花椒原生于中国秦蜀等地，《神农本草经》载有秦椒及蜀椒。明末清初，辣椒由美洲经欧洲引入中国，到清朝中期，中国菜确定主要调味剂——辣椒和蔗糖的运用。川菜也开始用上辣椒调味，遂形成以麻辣味为主的料理方式，现代意义上的川菜开始成形。

川菜以成都和重庆两地的菜肴为代表。所用的调味品有花椒、胡椒、辣椒，合称“三椒”；葱、姜、蒜，合称“三香”；以及郫县豆瓣酱、永川豆豉等亦使用频繁，以调味为重点的有“鱼香”、“怪味”等菜。川菜的风格朴实而又清新，官家川菜精细别致，农家川菜具浓厚的乡土气息。川菜有“七滋八味”之说，“七滋”指甜、酸、麻、辣、苦、香、咸；“八味”即是鱼香、酸辣、椒麻、怪味、麻辣、红油、姜汁、家常。

在烹调方法上常用炒、滑、熘、爆、煸、炸、煮、煨等，尤为小煎、小炒、干煸和干烧有极具特色。

蓉菜或蓉派川菜，以成都菜式为主，此派菜式精致细腻，多为流传久远的传统川菜，其味温和，绵香悠长；
渝菜或渝派川菜，以重庆菜式为主，此派菜式大方粗犷，以花样翻新迅速、用料大胆、不拘泥于材料著称称，俗称江湖菜；
盐帮菜或自贡菜，是以自贡为中心的川南菜色的统称，还涵盖了宜宾、内江和泸州。自贡盐帮菜又分为盐商菜、盐工菜、会馆菜三大支系，以麻辣味、辛辣味、甜酸味为三大类别。以精致、奢华、怪异、麻辣、鲜香、鲜嫩味浓为特色。

川菜的代表菜有：宫保鸡丁、干烧鱼、回锅肉、麻婆豆腐、家常豆腐、黄焖鸭、夫妻肺片、盐水鸭、锅巴肉片、合川肉片、江津肉片、樟茶鸭子、干煸牛肉丝、怪味鸡块、灯影牛肉、鱼香肉丝、水煮牛肉，水煮肉片等。不辣的名菜有东坡肘子、黄焖鸭、锅巴肉片、合川肉片、江津肉片、黄烧鱼翅、白汁鱼唇、清汤鱿鱼方、清蒸元鱼、烤乳猪等。

在川菜中，高钠问题屡见不鲜。川菜的普遍菜式因浓郁，厚重口味的需要，加入类似郫县豆瓣等钠含量极高的调味料。在一些质量不佳的四川泡菜中，更会含有亚硝酸盐，过多食用对身体健康会产生严重影响。

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At last, a few more photo collages of the food I tried in this resraurant. Most of them are typical Sichuan style, like the vegetables and meat swimming in red oil ;p (四川冒菜), spicy Mapo tofu (麻婆豆腐), Dandan noodles（担担面）, fish with pickled cabbage (酸菜鱼), shredded pork with garlic sauce (鱼香肉丝)，clear noodles in chili sauce（川北凉粉）…

A few are not from Sichuan province but too popular among locals as well as Chinese :), such as the Dim Sum, gyoza and Peking Duck:

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So that’s it about this lovely restaurant. Hope you enjoy it like I did! =) Next time I’ll talk about the different types of tea here.

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I’ll definitely recommend it to you, for its authentic Sichuan food as well as not-so-firy dishes ;), for its friendly and fast service, and for its light music and cosy atmosphere. It’s also good value for money - about 20 to 30 euros per person, you get such great food and drinks, every time.

The only thing is it’s not easy to reach by public transportation, but because of this, you can dine in a more quiet and peaceful setting, once you make it there. :)

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好了，这家餐馆就介绍到这里，你觉得怎么样？我很喜欢，强烈推荐~ 如果你来比利时，吃够了西餐薯条巧克力，可以来这里换换口味 :)。好吃不贵、环境幽雅、上菜超快，兄妹俩友好和善，哥哥是大厨，妹妹接待客人跑堂。唯一的问题可能是公共交通不便到达，但也正是因为在郊区，所以停车方便、自在悠闲。

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^{All content by @itchyfeetdonica
图文 by Donica多}

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