Starting 2018 with A Bang at Zhong Guo Si Chuan Restaurant
Well, it’s really more of a kick, a strong one, to jumpstart our gobs for the new year. I hope 2018 is starting out well for you, dear reader. \m/
Baguio’s newest food joint, an authentic Szechuan restaurant it seems (based on its food list; it’s mostly plates of red and most likely spicy munchies), was a pretty hard resto for us to pin down. X+1 came here before the end of the year, you see and though their doors were open, we were told they were on break at that moment. We returned on the first day of 2018 and the same thing happened. =S I was about to give up eating at this place entirely but then third time worked like a charm.
It was Sir Dan, our eager beaver foodie friend, who sent word about his latest discovery, a Facebook post of the menu. (Thank you, thank you!) [One selection shy to make 100, the 97th to 99th is Zhong Guo’s little bowl of plain rice at P20, Chinese handmade dumplings (shallot pork) at P185 and finally, Chinese handmade dumplings (vegetables) also at P185.] How I thanked my lucky stars then because I just finished watching “The Search for General Tso” docu and oh, did I have a craving for that … Honestly, any Chinese reddish chicken plate would do. *nomnomnom
So on our third attempt, Race went in first. I just couldn’t bear to be turned away for another time so I waited outside. *tee hee When I finally passed the resto threshold, our attendant was relating to my better half how their chefs really do take their lunch break together around 2:00 to 3:00 p.m. (Please take note, guys.)
Having picked out what to eat for early dinner, we were given a pot of tea as is customary in Chinese dining places, as well as a glass of our own of soy milk. It’s not as thick as I expected it to be but a welcome sip to start our meal. =)
For the veggie part of our dinner, we got seaweed salad and what looks like pancit but is actually a perfectly julienne-d/shredded potatoes amongst carrots and onion leeks stir fry. The seaweed is tossed with thin slices of bell pepper and is drizzled with a dressing that has a hint of sesame oil. It’s not as sweet and texture wise, the veg was firmer (in comparison to the seaweed strips used in Yasuragi sea weed salad). ^^, I kept thinking of nata de coco but in smaller, more solid slivers.
The potato ‘pancit’ lent a fresh crunch to our dindin … as long as I avoided the chili bits thrown into the mix. I say, this is worthy of being another way I like to enjoy the humble but well loved tuber. =D Our soup was a simple soup of boiled tomatoes; its surface floating with sheets of bean curd skin (an ingredient I first came across at Xianghe) and cilantro.
Yang chow rice, always a winner … most especially when the Sichuan chicken packed in a major punch, a kick, and even a Batista bomb. =)) Betcha by golly wow, wow, wow, what were those spices?! It wasn’t just chilies on hyperdrive but also pepper corns and other herb-y spices that turned the oil in the dish into one aromatic appetizing substance. (Careful with biting into the chicken pieces though. They’re not necessarily boneless so there’s that added, somewhat irritating, crunch. =b) Race … and my brother, when he got a taste of the half we took home, fell head over heels in love with this viand.
X marks Zhong Guo Sichuan Restaurant for good food in Baguio. (“,) Talk about starting the eatsploring year with a bang. BANG, POW, ZIP, WHOOPOPOW!
UPDATE, end of day, 01/08/2018: Composing this feature sure got me salivating for more authentic Sichuan food, so X+1+1 brother returned here for dinner. Got winners in everything we got: Beef tomato soup, soy sauce fried rice, gold sliced cold chicken (though still chockful of little chix bones), tiger dish, and crispy steamed buns. Let’s add this place to my favorite restaurants category.
Zhong Guo Si Chuan Restaurant
Legarda Road (beside 18 BC Bar, across from Prince Plaza Hotel)
Baguio City, Philippines
0926 032 7397
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X Marks the Spot for Good Baguio Foods is a personal blog. Everything posted in this blog is PERSONAL OPINION DERIVED FROM PERSONAL EXPERIENCE and since TASTE can be pretty SUBJECTIVE, should NOT be taken as THE NORM or the LAW OF DINING around in the City of Pines.
Its (prosaic =b) contents are meant to help with the question “san tayo?”/where do we go? in relation to eating out in Baguio, to ENCOURAGE EXPLORING (eatsploring) and TRYING NEW THINGS offered in the City of Pines.
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Welcome back Xine. I got worried that our source of information about new restuarants in Baguio disappeared. You had a long hiatus from posting features. I hope you had a good holiday.
Baguio is going places with the types of restaurants opening here lately. I am very excited to try authentic Szechuan food. Zhong Guo Si Chuan is our next dining venue. Happy new year, Find Good Baguio Foods!!!!
Hello there, Janna! Lots of stuff to turn over in my mind, thus the reason for the hiatus. You’ve got Zhong Guo Si Chuan Restaurant to thank from nudging me out of the blog posting time out.
I know right, the world is coming to our food trip city and that’s definitely good news for us adventurous foodies (especially if you like your food with a hot and spicy kick). I hope you enjoy Szechuan style foods. Prepare for the heat. *hihi
I hope 2018 is starting out nicely for you and your loved ones. Thank you so much for dropping by Find Good Baguio Foods! (“,)
Zhong Guo 99 dishes look mouthwatering. Is the yangzhou same with yangchow rice? I just wonder because yangchow is yellow and what you had is not. Thanks.
Hello, Pauline B.! Super agree. Eye watering too, the hot and spicy selections. =b We did have a tough time picking what to eat even if I already had an ‘advance copy’ of the Sichuan Restaurant menu. *hee
I also was surprised that the Yangzhou fried rice didn’t come out yellowish at our early dinner. The photo on their menu was a tinge yellow though so I’m guessing Yangzhou and yang chow are one and the same.
I hope you enjoy your mealtime at Zhong Guo Chinese Restaurant as much as we did ours (both times). Thanks muchie for visiting this Baguio food blog! (“,)
Yangzhou and Yangchow are the same dish. Account to the Wiki I just read, it seems that this dish is called different names throughout the world. As such, it is also creatively interpreted in as many ways.
Interestingly, the authentic version is yellow because of the use of egg yolks (and not just the entire egg). The color gets deeper as you use more yolks in proportion to rice.
I serve my version with American-style sage sausages instead of char sui pork (roasted pork), vegetables and whole eggs. When I feel like dressing it up on special occasions, I add shrimps and longanisa, and more vegestables like bean sprouts and zucchini. To finish, I’d top the platter with julianned eggs and scallions.
Hello there, Sir Albert! Thank you for the info bites on Yangchow fried rice. Aha, so that’s why it’s yellow. Super sosy your Yangzhou rice. *hihi Let’s not forget, lotsa sesame oil. (“,)
Woww. They have very spicy and very good food in the Sichuan restaurant. My friends and I enjoyed the food here. Well come back here again the next time we’re in Baguio.
Hello there, Will! I’m glad to hear you enjoyed your meal at Zhong Guo … and that you were able to take the good spiciness of the food.
Cheers to more memorable eatsploring and exploring in Baguio! Thanks for leaving feedback about your dining experience here. (“,)
Can’t resist. We had to stop by after finding out that the former lame lamp store is now a Sichuan restaurant. Thanks, Xine.
Kevin and I love spicy cuisine. These are what we ordered:
Hot and Sour Pork Soup
Pork Belly in Pickled Vegetables
Soy sauce fried rice
PS:. The soy milk they serve should be more approximately called soy whey. It’s the extracted liquid when processing tofu.
We’ll be back.
Eeeiiii, so happy you enjoyed your mealtime at Zhong Guo Si Chuan Resto, Sir Albert and Chef Kevin! We’ll give the Sichuan eggplant a try as well as the pork belly in picked veggies. Sounds positively scrumptious.
We also loved the gold sliced cold chicken. (Spoiler alert, it’s not cold and like the Sichuan chix, it was pretty boney. Geez. But still a great tasting dish.) The beef tomato soup as well. Heck, let’s try everything that they have. Sounds like this restaurant will be one of our go tos for this year. \m/
Aha, another great infobite about the soy whey. Thank you so much po. So that’s why it tasted watered down. =b
Thank you for dropping by the blog and leaving these insightful comments. See you soon po! (“,)
Hello, יעקב! Thanks for the star for the feature post on Zhong Guo Sichuan Resto. Unfortunately, they’ve already closed their doors. =( We’ve yet to see another authentic Schezwan restaurant in Baguio. Till then, happy dining in other places in and around the City of Pines! (“,)