<p>Ju Xiang Yuan Restaurant, Ottawa - Gong Bao Ji Ding
</p>
Best I have had in a restaurant as of yet. The picture in the menu made it look a little insipid but the real thing was pleasantly golden red. There were lots of white chicken cubes and peanuts with short sections of finger size red chilies. The non standard item was cucumber which gave it a nice colour balance but it didn't add to the dish flavour-wise. It was, however, only added in a fairly small amount and not obviously included just to give bulk to the plate. The sauce leaned to being quite sweet but with a good heat level and the proper scorched chilli taste that is essential to this dish. Overall, the heat was enough to make it interesting but not overwhelming. This is way I would make it. Rated at 5/5
<a rel="nofollow" class="external text" href="https://www.flickr.com/people/71266843@N03">John Thompson</a> from Iqaluit
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<a rel="nofollow" class="external text" href="https://www.flickr.com/photos/71266843@N03/6453794127/">Ju Xiang Yuan Restaurant, Ottawa - Gong Bao Ji Ding</a>