For over 35 years, Chef Meng has been cooking Sichuan cuisine in prestigious venues around the world, and he’s a lifetime judge of the National Ranking chef test in the Sichuan Province. So, we’re quite fortunate to have him here cooking for us. Orders of camphor-teasmoked duck, sha cha beef, DaChing chicken and hot & spicy eel are all dishes to get the party started.And true, it’s difficult to choose between intestines with pickles, hot & spicy intestines and intestines in chili broth. But that’s just a translation and/or queasiness issue. Order the salt & pepper pig’s feet and thank the lord Chef Meng found his way to Utah.
