Recently opened, Szechuan Valley is a good place to visit if you love spicy Chinese foods. The restaurant is popular with the locals, attracting a large crowd during the peak dinner hours.
A dish that we have seen ordered a few times by the customers, the BBQ Whole Barramundi with Spicy Sauce is generous enough to be shared with fellow diners. The barramundi tasted really fresh, tender and sweet. The selection of vegetables complemented the barramundi well, with the sauce giving the dish a delectable tongue tingling sensation.
BBQ Barramundi with Spicy Sauce (Photographed by Jonathan Phoon)
Good for balancing out the spicy flavour of most of the dishes offered here, the chunks of tofu in their Braised Tofu in Golden Soup were soft, with the golden soup having a slight taste of crabmeat.
Braised Tofu in Golden Soup (Photographed by Jonathan Phoon)
For a spicy dish that is not as large as their BBQ Barramundi, the Stir-fried Pork with Long Chilli, Egg and Szechuan Peppercorn Oil is a good choice. The chunks of pork were surprisingly tender and were complemented well by the plainer taste of the egg. The Szechuan peppercorn oil gave the dish the distinctive tongue-numbing sensation. If you desire it to be spicier, you can eat the chillies in the dish.
Stir-fried Pork with Long Chilli, Egg and Szechuan Peppercorn Oil (Photographed by Jonathan Phoon)
Similar to a dish that we enjoyed in Japan, the Crispy Fried School Prawns had a generous amount of prawns with the crispy texture that made them so enjoyable. They were tossed with some spices to give them a delectable flavour.
Crispy Fried School Prawns (Photographed by Jonathan Phoon)
A good choice for those wanting a chicken dish, their Kung Pao Chicken had generous, tender chunks of chicken along with peanuts to provide a bit of crunch to the dish. The combination of dried chillies and Szechuan peppercorns gave the dish the spicy flavour we desired, which was balanced by the sweetness of the sauce the ingredients were stir-fried in. My mother said this is the best Kung Pao Chicken she had tasted in Adelaide; it had the sticky sweet spicy sauce that she associates with Kung Pao dishes.
Szechuan Valley, Kung Pao Chicken, Adelaide
While the name of the dish suggests that it is similar to Sweet and Sour Pork, their Stir-fried Eggplant with Sweet and Sour Yuxiang Sauce was actually more sour than sweet with the right proportion of spice. The chunks of eggplant also had the right amount of bite that made eating the dish very enjoyable.
Stir-fried Eggplant with Sweet and Sour Yuxiang Sauce (Photographed by Jonathan Phoon)
Another good choice for a vegetable dish, the string beans in the Szechuan Style Long Beans were of a vibrant green colour with the firm texture of fresh beans. The saltiness of the minced pork mixture went really well with the freshness of the string beans.
Szechuan Style Long Beans (Photographed by Jonathan Phoon)
Although it could have used more meatballs to make eating the dish more enjoyable, the meatballs in their Stewed Pork Meatballs in Chicken Stock were juicy and partnered well by the cabbage. The soup helped to tie everything together.
Stewed Pork Meatballs in Chicken Stock (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a bit of a formal feel though we thought the tables were spaced a bit too close to each other. Free street parking is available on the streets after 6pm, with the choice of off-street parking in the U Park just across the street.