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Kuanzuo
Asian restaurant · Chengdu ·
@partsunknown
621 Postcards · 254 Cities
Not sure if this restaurant is still here. Tony and Eric met with Fuchsia Dunlop, a James Beard award-winning writer and cook who specializes in Chinese cuisine. They had "lily buds scented with rosebuds, thinly sliced beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried, prawns served cold with homemade noodles dressed with natural vegetable extracts, noodles hand-cut with duck-egg yolks, braised sea cucumber."
Sichuan
