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Szechuan Gourmet

l
Lau Feb 3, 2007 12:56 PM

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.

  1. l
    Lau Feb 3, 2007 04:41 PM

    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. Bob Martinez Feb 4, 2007 09:36 AM

      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: Bob Martinez
        erica Feb 4, 2007 11:18 AM

        Sorry..which location? Thanks!

        1. re: erica
          Bob Martinez Feb 4, 2007 12:28 PM

          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
            l
            Lau Feb 4, 2007 04:54 PM

            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

      2. m
        mimolette Feb 4, 2007 03:25 PM

        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. s
          scooter Feb 5, 2007 07:32 AM

          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
            d
            davisready Apr 25, 2007 01:24 PM

            The cucumbers in hot & sour are definite must have.

            1. re: davisready
              l
              Lau Apr 25, 2007 06:18 PM

              yeah i like the cucumbers in hot and sour alot

          2. p
            Peter Cherches Feb 5, 2007 11:21 AM

            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).

            http://petercherches.blogspot.com

            5 Replies
            1. re: Peter Cherches
              sing me a bar Apr 25, 2007 12:12 PM

              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
                a_and_w Apr 25, 2007 03:25 PM

                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
                  sing me a bar Apr 26, 2007 04:08 PM

                  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
                a_and_w Apr 25, 2007 03:26 PM

                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
                  l
                  Lau Apr 25, 2007 06:19 PM

                  crispy lamb is the best dish ive had there

              3. bokkyo Apr 26, 2007 02:15 PM

                Apparently they've recently revamped their menu because enchanted pork now isn't on it! I'm addicted to Dan Dan Mien (DDM) so last week tried different versions from four restaurants on four successive days-- Grand Sichuan @ 24th; Wu Liang Ye @ 48th; Szechuan Gourmet, then finally GS @ Chinatown.

                The DDM noodles were a bit too starchy, heavier fare and more "homestyle" at GS/Ctown; WYL was just okay, spicy but I don't taste much peppercorn; SG and GS/24th were both much better but I give a slight edge to GS/24th (heck, that's what I had for lunch today!)

                Having said that, with another dish-- Mapo Tofu-- Szechuan Gourmet's version is sublime! On the other hand, Wu Liang Ye's is forgettable, it tastes like chunks of tofu swimming in hot sauce, with very little "integration" between the two. GS/24th is good but, unlike SG's, not the stuff you salivate about on a full belly :)

                1 Reply
                1. re: bokkyo
                  r
                  randumbposter Apr 26, 2007 02:25 PM

                  I think their takeout menu and the revamped sit down menu is different. They probably never changed the takeout one and maybe you can order from it.

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