To understand Chinese food, one
must first understand that there is no such
thing per se. Chinese cuisine is a veritable
milieu of differing tastes and styles, often
lumped into amorphous and delectable groups
such as Cantonese and Teochew.
Resembling the ancient geographic provinces
of Imperial China which differed in culture,
dialect and of course food. In the rugged
North, for example much more emphasis was
placed on sustenance, while in the South cuisine
had more room to develop and grow as an art
In any event, Chinese cuisine
is something best savored at an individualist
dish by dish. Szechwan itself,
as in Chins Szechwan, is actually a
bastardization of the word Sichuan
of the Sichuan Province in southern China.
Mountainous and rugged, Szechwan cuisine is
famous for its use of sharp contrasting
hots and sweets, with flavorful uses of beef
more so than in Northern Chinese
cuisine.bPerhaps it is the geography of Sichuan,
while is slightly out of keeping with the
gentle terrain of South China, which lends
Szechwan its unique style.
Tucked away in a rather quiet corner of Poway
Rancho Bernardo is the unassuming Chins
Quiet, peaceful, and lit by the dim glow of
light bamboo and paper lamps, Chins
boasts a host of Chinese food representing
both traditional Szechwan and Mandarin palates.
Hot and Sour soup, a deliciously light and
spicy Szechwan dish is traditionally served
with strips of mushroom, bamboo, paper thin
threads of tofu, and a rich flavorful base.
Chins in Rancho Bernardo also boasts
a unique Hot and Sour Seafood soup.
In classical Chinese cuisine, seafood is generally
a base-specific dish, centered about a shrimp
dish, a fish dish, a squid dish and so on.
Very infrequently is seafood used en masse,
in a Ratatoille-esque form.
A delectable fusion dish, the
Seafood Hot and Sour soup utilizes crab, shrimp,
and the essences of bamboo and mushroom to
give a traditionally Chinese dish almost a
Seafood, as one might realize, is not prevalent
in a landlocked province
and much of
Chinese Szechwan food is based in viands,
rice, poultry and vegetables. Fusion cuisine,
for example, Chins Hot and Sour Soup
is not usually done with skill, but Chins
is a notable exception. Simplicity is paramount
in fusion cuisine, lest one run the risk of
creating a Hydra-like monster with too many
flavors, each battling each other, creating
the culinary equivalent of a childs
black watercolor rainbow. Yet Chins
Seafood Supreme, is certainly simple, and
a must for any seafood enthusiast. A stew-esque
hot pot of crab, shrimp, scallops amidst a
garlic mushroom and snow pea bed is a highlight
of Chins specialty menu.
Chins boasts a massive assortment of
main dishes, which if dining in a large group,
are ideal for sharing amidst a family or business
setting. Of course the general westernized
standbys of Kung Pao and Moo Ku chicken, Sweet
and Sour Pork and Peking Duck are present.
However the more adventurous might try a beautifully
crafted Plum Tree Beef, a strong, sweet, and
rich variant on Sweet and Sour Pork. Pao Hu,
a pork dish is also delectable, with a spicy
peanut garnish reminiscent of Malaysian satay.
Also a House Specialty is Hunan Chicken, a
simple yet filling dish of Chicken in black
Certainly a wonderful restaurant
for the family, and an ideal setting for a
large business dinner, Chins may supply
an inordinate amount of food for the small
and is best shared.
Review submited by
a 24hourmenu.com customer.
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