We don’t know why, but most Sichuan restaurants have this tendency to overlook décor and personal comfort. Of course, that is not why you go to these places anyway; you go for the food. Fortunately, Chuanfulou has got it all. Most of the building consists of red and black wood, including the tables and chairs. There is enough space between tables that you won’t be bothered by the smell of your neighbors’ baijiu breath, and if that’s not good enough for you, most of the tables have yellow silk curtains hanging down from the ceiling that can be used to give you a little more privacy.
Sichuan food is well known for being spicy, but a lot of people from outside the region can’t handle the stuff, so it often gets toned down just a little. That doesn’t mean you can’t ask them to add a little fire to your favorite dishes. Whatever your tastes are, it would be a shame to come here and not try the Tibet Beef at 28RMB. Tibetan beef is actually Yak meat, and while it is seriously tasty, it’s also worth trying just to say that you did. It’s tough and dry and tastes a little like beef jerky that decided to take a bath in some sweet chilies – we thought that was a good thing. Another treat was Sliced Lamb with Spicy and Savory Dipping Sauce for 38 kuai.
The service at Chuanfulou is top notch. Like any self-respecting restaurant, the cold dishes are served first, and we loved that the staff didn’t try to rearrange the table settings fifty times during the meal as is so often the case. Ninety percent of the menu is in English and what isn’t has pictures, so you know exactly what to expect. Beer is cheap here, but you should give the juice a go. Cantaloupe, watermelon, pomegranate… they have it all. This is one of the most popular places in the city to take guests, and it can get pretty busy on the weekends, so you might think about making a reservation. English and picture menu available.
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