This dish had the word sizzling in it on the menu, but there was no sizzling platter because the food at this Sichuan Chinese restaurant is still only to go. The kidneys were scored, resembling pine cones, and then sliced. The dish came with fresh ginger slices, slightly crunchy black mushrooms, crunchy celery and water chestnut slices, green onion, red pepper flakes, and a savory sauce that was oily but not in a bad way. This ginger forward dish was mildly spicy (for my taste) and very savory. The kidney was mild in flavor but cooked really well; each piece was tender. This dish has cemented my opinion that Cie is the best Chinese restaurant in the Coachella Valley.
Location: Cie Sichuan Cuisine, 45682 Towne Street, Indio, California. Date: April 17, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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