Best Kung Pao Chicken I've had — and I've tried a few

Having eaten Kung Pao Chicken at several restaurants over the past year, I can say this version is the best. The deeply savoury and sweet quality is more pronounced here than anywhere else I've tried. fermented black bean is handled with real knowledge — you can taste the difference.

This is proper a street stall in Chengdu cooking, not an adaptation for foreign tastes. chrysanthemum tea was the obvious choice and the combination was perfect. Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. Would return for this dish alone.