S I CHUAN The Li family hails from the Three Gorges area of China, adjacent to the Sichuan province. Many of the plates in the restaurant are authentic dishes prepared and served in the Sichuan province. Authentically
1 Spicy pork ribs ($13.99) This crispy and spicy dish is good nger food, according to the Lis. 2 Cast iron braised beef brisket hot pot ($25.99) Tables can share this dish, made with brisket and Sichuan spices .
3 Yangtze country- style garlic bacon ($10.99) A cold appetizer made of pork belly, garlic and chiles. 4 Cumin lamb ($16.99) This Sichuan dish is made with cilantro stalks and spiced lamb.
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SOURCE: HOUSE OF THREE GORGES COMMUNITY IMPACT NEWSPAPER
REGIONAL DINING FEATURE
House of Three Gorges opened in February 2020 in North Austin.
PHOTOS BY IAIN OLDMAN COMMUNITY IMPACT NEWSPAPER
House of Three Gorges North Austin spot specializes in hard-to- nd Chinese cuisine L ess than a month after the Li family opened House of Three Gorges in North Austin—the family’s rst foray into the restaurant indus- try—they were forced to close their dining room due to the coronavirus pandemic. BY IAIN OLDMAN
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over a small stove. House of Three Gorges’ menu is lled with authentic dishes from the Sichuan province of China, like the restaurant’s country-style bacon or its Fresh Pepper Jumping Fish Filet. The Lis come from the adjacent Three Gorges region, and Li said many of the restaurant’s dishes are served in houses along the Yangtze River. “We’re overwhelmed with the comments from people. ‘Oh, my gosh, I have never had this kind of food,’ or, … ‘This reminds me of my grandma’s cooking,’” Li said. All of the dishes at House of Three Gorges are prepared to order, Li said, so that each order comes out fresh and handmade by Larry Bai, the restau- rant’s head chef. Some of the restaurant’s plates are further made with ingredients sourced from local farms, such as the Mouthwatering Chicken with mala sauce. “Instead of making very generic Americanized Chinese food, why not stay with our passion and really demonstrate what is authentic Chinese?” Li said. “Hopefully you experience something you’ve never experienced before.”
Adam Li, one of the restaurant’s owners, said the business quickly pivoted last March to serve custom- ers through takeout. The restaurant is still operating that way, but Li said many of the restaurant’s dishes are best enjoyed as a dining experience inside the restaurant, and the family is excited to welcome customers back when the opportunity arises. “There are some dishes just not suited for takeout. We really want to give our customers the best experience they can have, and that can only happen in the short distance between the kitchen and the dining table,” Li said. Such dishes include the restaurant’s hot pot o erings, Li said. House of Three Gorges serves hot pots in cast iron dishes that can be shared by a table of diners, and the restaurant will be further adding new hot pot dishes in which customers can cook ingredients in a simmering broth that comes served
Headchef LarryBai (center) helps JimLi (left) andSharon Li (right) run House of Three Gorges in North Austin.
House of Three Gorges 8557 Research Blvd., Ste. 144, Austin 512-953-8666 www.houseofthreegorges.com Hours: Tue.-Thu. 11 a.m.- 2:30 p.m.,3:30-9 p.m.; Fri.-Sun. 11 a.m.-2:30 p.m., 3:30-9:30 p.m.; closed Mon.
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