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Feb 3, 2007 12:56 PM

Szechuan Gourmet

I'm going tonight, I've been there many times, but I think I've ordered pretty much the same thing everytime (enchanted pork, an intestine dish and string beans)...wanted to get some opinions on what dishes people have tried and liked here? Thanks.

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  1. so i went there tonight and tried all new stuff, all of which was very good:
    - crispy lamb with chiles
    - dou miao - steamed and sauteed with some oil
    - sour and hot clear noodles

    my favorite was the lamb, which was covered in cumin and other spices and i think light fried, everything was covered in chiles and garlic...really good.

    They also gave me a tong shui (dessert soup) for free at the end. Very happy with this place as always.

    1. You could try some of these -

      spicy Szechuan cold noodles

      dan-dan noodles (not on the menu but they’ll make it for you)

      shredded pork w. dry bean curd (ask for it spicy)

      double cooked pork village style (ah .. pork belly)

      hot & spicy chicken (sounds pedestrian but the spicing is complex. The sauce contains beautiful strawmushrooms.)

      3 Replies
        1. re: erica

          39th between 5th & 6th. For my money it's the best Szechuan restaurant in Manhattan. FWIW I only go in the evenings and on Saturday afternoons and the crowd then is 95% Chinese. The food is excellent, authentic and blazingly hot.

          1. re: Bob Martinez

            i really like it too, its a toss up bet the hell's kitchen branch of grand sichuan (i really like the fresh killed chicken dishes there) and szechuan gourmet, which i have found to be more consistent across the board than GS or Wu Liang Ye

      1. get that water cooked beef or beef in hot chilli sauce which ever way it is called. They may have the tastiest version in Manhattan.

        1. We've also had Sliced Cucumber in Hot & Sour Sauce, which was surprisingly wonderful - a crisp kirby diced up into chunks. And "Amazing Spicy Chicken" which was in a gravy-like brown sauce with potatoes, IIRC.

          2 Replies
          1. re: scooter

            The cucumbers in hot & sour are definite must have.

            1. re: davisready

              yeah i like the cucumbers in hot and sour alot

          2. The crispy lamb is one of the highlights of the menu. Last time I had a great spicy cold chicken dish from the specials menu. The Chen-du beef is great, and not as deadly hot as the repeated warnings from the staff would make you think (or I have a high tolerance).


            5 Replies
            1. re: Peter Cherches

              So, given the choice between Wu Liang Ye & SG, SG takes it? Won't I miss the Szechuan dumplings at Wu Liang Ye? Help! Reading here seems to suggest SG wins.

              1. re: sing me a bar

                I think so, esp. when you factor in the separate Szechuan menu -- make sure to ask for it. (Not that Wu Liang Ye is bad, mind you...) To clarify, I've never tried the Szechuan dumplings at either, though Szechuan Gourmet seems to do fried things well generally.

                1. re: a_and_w

                  It's the steamed dumplings I crave. I figure they're rich enough without frying them on top of that. I was peripheral to a major discussion (bordering on argument) with someone dining at Veselka, who said pirogis are not authentic unless they're fried, i.e. steamed ones aren't even to be taken seriously. I let others engage and listened. I think Hungarian and Polish factions had opposing opinions. I have no understanding of the subtleties, but only eat the steamed ones, because, once again, THEY'RE FULL OF PORK!

              2. re: Peter Cherches

                Yes, crispy lamb is great, esp. if you love cumin. I also like the crispy chicken chunks in garlic sauce. Mapo tofu may be the best in Manhattan.

                1. re: a_and_w

                  crispy lamb is the best dish ive had there