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Sending Chinese food to Savannah

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I'm freezing and next-day mailing a Chinese food order to my father in Georgia.
He likes the neighborhood place and I mailed him a menu but he also asked about sichuan with scallops or shrimp or other seafood.
I don't eat seafood and am no sichuan expert.

Anything outstanding the board can recommend Chow-worthy of a flight to Georgia?
Any picks from Quincy places?

Dad will appreciate it, as will I.

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  1. Sichuan is a landlocked province. As the land of four rivers, there is some water running through the province, but I have never had the sense that seafood was a strength of Sichuan cookery. Most of what is stronger is fish-based, not shellfish.

    Out of curiosity, when your father says sichuan, what exactly does he mean? Real deal, burning hot and numbing with the sichuan peppercorns, or something else?

    Some of my favorite Sichuan-based chow is from Sichuan Garden in Brookline/Woburn and from FuLoon in Malden Square. I don't know of any passable Chinese cookery of any kind in Quincy, though I concede I didn't look very far when I used to work there.

    Some faves from Sichuan Garden: http://www.chowhound.com/topics/39153...
    My reviewsfrom FuLoon: http://www.chowhound.com/topics/44185...

    Those ought to get you started.

    3 Replies
    1. re: Dr.Jimbob

      I think the old man is talking more Kung Pao style "Sichuan." The shelfish/Sichuan combo even sounded odd to me, so i'll have to double check with him.

      Thanks for the rec's, in any case.
      Any non-Sichuan shellfish rec's would also be appreciated.
      He's gping to be thrilled to get the old takeout stuff from Dorchester or Quincy but I'm hoping to include something different too.

      ( I just googled "Kung Pao" and the second paragraph of the Americanized version mentions shrimp and scallops so it seems this is what dear old Dad is looking for.)

      1. re: joestrummer

        I know that in Tibet there are freshwater river shrimp, and even in our local Charles River there are freshwater mussels. Can someone who knows chime in with some knowledge about true Sichuan seafood-- are there river shellfish-based dishes?

        1. re: joestrummer

          For what it's worth, I've looked in my copy of Fuchsia Dunlop's Land of Plenty, a landmark cookbook of Sichuanese cookery. Her seafood chapter mentions a variety of preparations for fish, as I noted mostly freshwater fish (there's a dry-crispy fish with a Sichuan peppercorn crust which I utterly adore, but haven't found particularly well done stateside). Two of the three shrimp dishes in the cookbook call for dried shrimp, and the other one is a variation on another recipe. So, Sichuan cooking is good for freshwater fish, not really for seafood. (Though having said that, a few places use slices of fish filet in a boiled fiery sauce - shui-zhu yu-pian; Qingdao Garden's version of this in North Cambridge is arguably better than their version of the same recipe with the more standard beef slices.)

          Kung pao (gong bao) is an odd thing. Like sweet and sour, it's a fairly classic Sichuanese flavor which has been Americanized and is often rendered in a way that a Chinese would not recognize (except in the case of kung pao maybe for the peanuts). Though for that matter, I tended to steer clear of gong bao dishes in China also, as it was very rare for me to find a gong bao dish that left me in flights of culinary ecstasy (as opposed to, say, a good ma-po doufu or shui-zhu niu-rou, etc.). Someone else will have to guide you to a good Americanized kung pao shrimp; I'm afraid I won't be of much use there.

      2. I feel your pain. My 80+ father retired to Hilton Head near Savannah..and misses his Chinese food fix. There's a few fast food type places near him that barely scratches his itch; but Chinatown is always an early stop on his visits.

        I'm not familiar with Quincy but Sichuan Garden has a fair amount of seafood on the menu. I probably wouldn't freeze but just fedex with ice packs.

        I don't know if yout father likes corned beef; but I can tell you from personal experience that both Michael's and Sam LaG travels very well..:)

        2 Replies
        1. re: 9lives

          Last time I froze the containers overnight and then shipped them overnight with dry ice. Great results.
          I labeled the cartons so he could keep some stuff frozen and thaw others.

          Any other methods would be appreciated..

          1. re: joestrummer

            What a nice thing to do. If he cooks at all, a care package with good rice, fish sauce, Sichuan hot sauce, and other staples from Kam Man in Quincy could be good for a future mailing. If he doesn't cook, the sauces would help doctor up his local take-out. Their prices are very reasonable, so you could put together a nice gift box for not too much money.

        2. Hi,

          I'd recommend Mandarin King in Quincy Point. It's the best place to get that kind of hot/spicy Chinese food, rather than the Hong Kong/Cantonese style.

          http://www.mandarinking.com

          1. Thanks for all the rec's. The hot sauce is a great idea.
            I'll look into M King.

            He's only asking for Chinese, so i'm not making any rec's for other stuff to have to ship him but appreciate the corend beef rec. i'm a fan of Sam's myself.

            I thought freezing first would help if there were any delays or prob's but i may try it unfrozen.
            Any other opinions on that?