Bar Shu and Me

Bar Shu are famous for dishes from the Sichuan provence of China. They had a fire and recently reopened.

I really enjoyed the meal when I visited and will talk about my favourite dishes that I had in the next post.

A couple of dishes we ordered were ones that I enjoy to cook too, the Sweet and Sour Spare Ribs, not like the ones you get in a Chinese takeway full of colouring and overpowering vinegar, but a more subtle and rich dish.

The ones from Bar Shu I thought were a little on the sweet side and were more dry and hard to get off the bone. I do prefer mine, because I get the meaty ribs and braise them till they nearly fall off the bone. Yes, this was my mum’s secret recipe which I stole from her. My mum tends to make hers slightly sweeter than me as I prefer a bit more of a vinegar kick (just a bit!) at the end.

Ok, so Bar Shu’s look a bit better, but only cos they put that bit of parsley on top.

Bar Shu Sweet and Sour Spare Ribs

bernie b Sweet and Sour Ribs

Next up is the classic Mapo Tofu, which Bar Shu have literally named as Pock Marked Old Woman’s Beancurd. I really enjoyed the Bar Shu version, much more authentic than mine. The hot Sichuan Peppers penetrating your mouth after you shovel some into your mouth with chopsticks. You first feel the silky tofu which give a nice warm feeling and then the chilli kicks in and excites you. Mmmmmm… just imagining it now.

My version is more mild as I have to consider when cooking for friends that don’t enjoy spicy foods (they are just wooses!). It becomes much more of a sloppy comfort food type dish, soft tofu cubes, minced meat and some added peas with only a tiny chilli kick at the end. My friend who doesn’t like hot food said she preferred mine, but I like the Bar Shu version and will be working on a version similar.

Bar Shu Pock Marked Old Woman's Beancurd

bernie b Mapo Tofu