開飯川食堂 文心店

The Chengdu-style restaurant in Taichung continues the brand's consistent positioning in Sichuan cuisine, but has clearly made local adjustments to the flavors. The overall spiciness and numbing sensation fall within a range that most Taiwanese can easily accept, with less intense heat and more of a balanced, smooth flavor. For those who want to try Sichuan cuisine but do not want their taste buds overwhelmed by spiciness, this is a very friendly choice.

This time, we ordered stir-fried water lily, crispy fried tofu, braised beef tripe, and mouthwatering chicken, creating a combination of various small dishes paired with main courses. The stir-fried water lily is a great starting dish, offering a refreshing taste while retaining the crispness and natural sweetness of the water lily, with a well-controlled amount of oil that plays a balancing role among the stronger-flavored dishes on the table. The crispy fried tofu has a crunchy exterior and soft interior, enhanced with a dipping sauce that adds a touch of salty richness.

The braised beef tripe performs steadily, with a chewy yet tender texture; the braising sauce has a mild aroma, not overly salty or spicy, making it very palatable and perfect to pair with white rice. The mouthwatering chicken stands out as a relatively distinctive item among the dishes; its numbing and spiciness have been refined, so it’s not overly stimulating, but the aroma remains. The chicken itself is not dry, and the sauce pairs well with rice.

Overall, Kaifan Sichuan Restaurant does not pursue the heavy numbing and spiciness of authentic Sichuan flavors but offers a modified version of Sichuan cuisine based on "easy to eat, easy to share." The variety of dishes and stable seasoning make it suitable for family gatherings or meals with friends.