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San Francisco Restaurant Review: Panda Country Kitchen
Panda Country Kitchen turns on the heat
- Loaded with hot red chiles, chile oil, garlic and fragrant — if mouth numbing — prickly ash berries or “peppercorns,” Sichuan cooking may not be for the faint of heart. But those who like the heat and are excited by a pantry that embraces pickled greens, leeks, fresh bacon, smoked duck and freshwater fish should consider Panda Country Kitchen. This two-year-old restaurant does a good job on some of the most typical Sichuan preparations.
- Loaded with hot red chiles, chile oil, garlic and fragrant — if mouth numbing — prickly ash berries or “peppercorns,” Sichuan cooking may not be for the faint of heart. But those who like the heat and are excited by a pantry that embraces pickled greens, leeks, fresh bacon, smoked duck and freshwater fish should consider Panda Country Kitchen. This two-year-old restaurant does a good job on some of the most typical Sichuan preparations.