Which grand sichuan is best

You slurp the broth out and then put the dumpling in your mouth. He also insists on two other dishes. Note: Craig was the one who introduced me to Grand Sichuan on St. First, he orders Gui Zhou Spicy Chicken:. The first time I ate this, I thought it was way too spicy. Perhaps, though, my tolerance has increased: now I enjoy the heat. The other dish he insists on ordering, and I insist you order it too, is the dry sauteed string beans:.

Some schools of cooking seek to celebrate an ingredient in its purest form; others, like the Sichuan school, throw purity out the window: they fry, they douse with sauce, they sprinkle on pork bits. Such is the case with this dish; the furthest thing from canned cafeteria string beans you can imagine.

Have we ever explored outside our fixed menu? NYC , Travel. We usually order take out from our usual Chinese place. On the rare occasions we actually eat out there, they always greet us by yelling out our phone number and asking if we want the spicy beef beef and broccoli again.

They are the only ones that come close to my in laws cooking. Stellar choice for Sichuan style deliciousness.

For the ultimate in spicy, I recommend checking out the other Grand Sichuan location on Lexington between 33rd and 34th and ordering the spicy hotpot. It will more than likely burn you twice, but it is oh-so masochistically good.

If you do order it, make sure you get the split pot — one half clear broth, one half spicy. Fish and beef are particularly good hotpot meats; I would steer away from chicken, which tends to get tough and dry.

This looks like a great meal. Honestly Adam, you can be so lazy sometimes. You should try the soup dumplings also called xiaolongbao at Yeah Shanghai Deluxe in Chinatown. They have the best in the city. When eating soup dumplings I usually take a small bite out of the side, rather than the top, and release the soup into the spoon. It cools off better that way and is easier to slurp. The ones at Grand Sichuan are indeed passable, but not nearly as good as at some of the Shanghaiese places in Chinatown.

But my favorite thing of all is Ma Po Tofu — soft chunks of tofu in a spicy sauce made with ground pork. Definitely the pho ga and cha gio at Nha Trang in Chinatown. Weirdly, my favorite repeat meal is also at Grand Sichuan, though I go to the one on 9th and 24th 25th?

For two people, two orders of the pork and crab soup dumplings, followed by one order of either fresh chicken with spicy greens or just the spicy greens on their own.

And beer. Oddly enough, my favorite repeat meal is also at Grand Sichuan, though I go to the one on 9th and 24th. For two people, two orders of the pork and crab soup dumplings, followed by one order of either the fresh chicken with spicy greens or the spicy greens on their own.

That is a pretty nice trio. Never ordered steamed tiny buns from Grand Sichuan though… hmm… Usually I go to Shanghainese joints for that. The first time I had soup dumplings was at a forgotten restaurant in Chinatown. So of course I bit into the dumpling, the boiling hot juice squirted out and ran down my chin.

I spent the rest of the meal holding an ice cube to my chin which sported a bright pink, wormlike burn for the remainder of the weekend.

This is the exact same meal my hubby and I used to get everytime we would go to the St. Although, sometimes we substitute the gui zhou with chong xing sp? We live in South california now, so theoretically we should have just as good if not better chinese food, but i still miss my Grand Sichuan.

I find it very interesting that two of the three featured dishes on this post are in fact not Sichuanese food. GuiZhou is another province of China and the name of the chicken dish does not specify a specific dish name other than the reiong and it is spicy. I do not object to restaurants serving different regional cooking but I do believe there should be better explanation in their menu for other regional dishes. Too often American Chinese restaurants decide to serve a dish even if it is not from the region they specialize simply because it has become a very popular item.

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The restaurant is airy, bright, and inviting, and a meal begins with complimentary dishes of chile-roasted peanuts and a vinegary little tangle of pickled carrots and radish, which set the tone nicely for delights to come. Cafe China 13 E. Madison Ave. Of all the Sichuan restaurants in the city, this one is probably the chicest, outfitted with cool, vintage chinoiserie and pretty ceramics, old schoolroom-style chairs and blue-velvet-backed booths.

Grand Sichuan House Fifth Ave. Another pleasant surprise in an unlikely Brooklyn neighborhood, this small, quiet spot makes up for what it lacks in spice with other nuanced flavors, and offers a particularly good, leek-heavy double-cooked pork belly, and Chengdu dumplings in chile oil with a deep and satisfying funk.

Han Dynasty 90 Third Ave. The two New York outposts of the Philadelphia chain are unfortunately not created equal, and the East Village location is the one to return to though, in a pinch, its massive Upper West Side counterpart will do just fine, especially for a large group. Szechuan Mountain House Prince St. G03, Flushing; When it comes to aesthetics, Szechuan Mountain House has no competition — which means there is sometimes competition to get a table here.

Nearly hidden within a luxury mall the entrance is not on Prince Street, but rather a sort of alley at the back , the dining room is carefully designed to feel romantically transportive, with details like a koi pond, lush plants, semi-private booths, and paper lanterns. The food, too, is presented with great artistry, in beautiful ceramic, stoneware, and cast-iron vessels.