The hubs has been super busy for the last few weeks with golf. This weekend was all about me. Given the go ahead to think of whatever I would like to do on the weekend, I froze. What should we plan to do? Would the weather still be ridiculously hot and humid? I mulled a zoo trip for a while, but in the end the news that a Sichuan chef had opened a new outpost in Fredericksburg, VA, sealed the deal...
First we toured the battlefield at Fredericksburg, VA.
What a stunning place in history this region held during the War between the States. So many Union soldiers died in their fateful attempt to take the city in 1862-1863. We toured the sunken road, cemetery and Chatham House in Fredericksburg before searching for the Peter Chang restaurant.
***
Peter Chang, the man, the myth, the legend, has inspired better food writers than me to wax poetic about his Sichuan dishes. What perhaps makes him more amazing is his penchant for mysteriously leaving his restaurants without little to no warning after the word gets out. His latest restaurant is located in a massive strip mall complex with big box stores and myriad restaurants in Fredericksburg.
Hot and Numbing Shredded Tofu Skin $8
This dish was phenomenal. Super spicy and the yuba skin had a nice chewy texture.
Dan Dan Noodles $9
Nice spice, good beef and the noodles were still chewy. Not super spicy but very good.
Hot and Numbing Combination in Hot Pot $18
Chicken, shrimp, beef and fish with vegetables, tofu skin and glass noodles in spicy Sichuan sauce. This is similar to my favorite dish, tender beef in spicy sauce, except with a variety of proteins instead of just one. I appreciated that they served this dish with a heating element to keep it bubbling hot.
Mapo Tofu $10
A nice rendition, although I really like leeks in mapo, and a little more mala from sichuan peppercorns. We brought home the rest and I think with a little tinkering, I can elevate the leftovers to my preferred taste.
Golden Mountain Chicken $14
Crispy fried strips of chicken in a sweet and savory sauce, this reminded me of sesame chicken.
***
Prices were a bit elevated at Peter Changs, especially given the location, however the restaurant's interior was much nicer than the Sichuan restaurants we've tried out in the Washington, DC area. Our server was nice, and we were there on the early side. The only other diners included a toddler who screeched like a howler monkey throughout the brief time he stayed sitting at the table. The only downside, the traffic jam on the drive home.
No comments:
Post a Comment