This classic Sichuan dish of La Zi Ji is executed beautifully at BOAF. The meaty chunks of chicken are fried to a crisp perfection and perfumed with the aroma of Sichuan peppercorn and garlic.
The pig's ear is thinly sliced and served with the most wonderfully chewy arrowroot noodles in a refreshing vinegar and chilli oil concoction. One of my favourite dishes at BOAF.
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The hiyamugi noodles have a similar texture to somen, and are tossed in a mildly spicy and nutty sauce. The pickled mustard stem gave life to the noodles. The seasoning on the chicken was not to our liking though.
Level 3 Burppler · 7 Reviews
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