川妹子 - Lane 240

Great Sichuan cuisine close to SYS memorial hall - the chicken was definitely a favorite.

Look at that running egg yolk then you will know how tasty are the food is.

I wouldn't recommand it if you're a fan to the spice and spicyness. I found the taste is way lighter as expected and some flavor of several dishes were too strange.

Tasty and decent flavour. Must try

Food and price are quite ok, not so many people due to covid and need to give them more supports

Nice taste with every dish we ordered this time. The flavour shall be adjusted to fit somebody do not accept too spicy dishes. Despite it is not so hot, their dishes still being delicious!

After meeting a friend from China, she recommended her favorite restaurant. She claimed that the chef went to Sichuan （四川）to master his cooking techniques to create authentic dishes. After living inTaiwan for awhile, I have been duped quite a few times, so I was hopeful but skeptical about her claims. We ordered quite a few dishes. 1. I really loved the shredded potatoes 土豆絲。It wasn’t spicy despite the 1 chili rating. It was fragrant, but it did lack salt. After talking to the chef, we realized that he was catering to the Taiwanese palate, and that if we go back next time, we have to specify that we want the authentic version. 辣土豆絲。 2. The Kung Pao Chicken 宮保雞丁 was delicious! Even though it had a tonne of chilies, it was only slightly spicy. They used a combination of dried, red yand green chilies which gave it a fragrant smell, and just a touch of Szechuan peppercorn oil. 3. The Chili Beef 水煮牛肉 was definitely the best. It was spicy enough to enjoy all the subtle nuances of the other spices they used to cook it. It wasn’t as spicy as the ones we usually have in China. However, they did a good job balancing the taste to cater to the local taste buds without sacrificing flavor. 4. We ordered the pickled beans and mung bean claypot dish 酸豆粉絲 which was also one of my favorites. The plethora of garlic and chilies were delicious and I loved the super sour and salty tang of their picked beans. It reminds me of hot and sour soup, the ones we used to eat back in America. 5. The kids ordered shrimp fried rice and pork fried rice. Both were very well fried with wok hey flavors in every bite. 6. My friend ordered the 回鍋肉. It was a delicious mish mash of beef tendon, and meat. It was definitely a lot saltier, but great with white rice, which we ordered so we could eat with it. 7. Last, we ordered the Chuan Wei hot and sour 川味酸辣麵 It was spicier and saltier, however there was sugar in the sauce which made for an almost sweet and sour flavor. I wasn’t a big fan of it though quite delicious. The noodles were well cooked and had a nice al dente texture.

The food arrives very quickly. Service is good. However, food does not taste authentic enough. It may be that chef is trying to cater to locals. The dishes are not spicy at all. There is lack of 锅气 in the 豆干牛肉， the 花椒烧蛋 tasted flat, 干锅肥肠is overly fried and thus way too crispy. The fish head pot is good and I voted it the best for this meal. The 回锅肉 is also recommended. Food for thought - take the room only if >6 persons. 5k min spending over 300 average price means 15 dishes to order if no beer is needed. Outside table at the quiet corner is good enough for a small group