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Jan 31, 2008 11:49 AM

Questions about Sichuan Gourmet

I would appreciate some guidance here- We used to get takeout from Szechuan Bay all the time before the fire (and before we moved out west) and I am seriously missing it. Sichuan Gourmet in Framingham is pretty convenient to me, but I haven't been there yet. There used to be a dish at SB that was the boneless version of what they called "Le Mountain Chicken" - it was basically like popcorn chicken (fried) with dried chilis and also hot green peppers, but not really a "saucy" dish. Do they have something similar at SG? The translated names at restaurants can be so vague, it's hard to know what I'm ordering sometimes. If they don't have that, then is there a bone-in version? Would it be the "Old Sichuan Chicken" on their menu?

If anyone has any other particular recommendations, I'd love to hear them. I've searched the board and come up with a few things. We're not afraid of heat, but I don't like hot just for the sake of hot either, more interested in general flavor. Has anyone tried the Chengdu spicy sausage? I don't think I've ever seen that mentioned. Is the tea smoked duck hot or cold?

And finally: is there anything "Americanized" that's edible? My toddler loves Americanized Chinese food (egg rolls, lo mein, potstickers), but I don't think she's ready for spicy chili sauce or Szechuan peppercorns quite yet.

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  1. I think the Chicken you're after is called "Old Sichuan Chicken" at SG, you're right. An excellent dish. Also try their Ma Po Tofu, a great spicy dish with tofu and ground pork, better there (actually I've only had it in Billerica) than anywhere else I've tried it. Also the Fish Filets & Napa Cabbage w.Spicy Chili Sauce.

    1. I bring my kids there and they are happy with the chicken fingers, dumplings and white rice.

      1. Or, it could be the cayenne chicken. My kids eat the pupu stuff there.DC's have had cashew chicken and enjoyed it.

        1. I love the smoky chicken with cayenne, but I too think "Old Sichuan Chicken" is the dish closest to what the OP is searching for: crunchy and spicy, more "appetizery" than entree.

          1. Try "Chicken with three kinds of pepper" at Chili Garden in Medford, Sq. Its boneless white chicken pieces with both dried red chillis and fresh green peppers. It's excellent quality and very hot.

            4 Replies
            1. re: pepperboy

              Yes, I've had it - it's great, I agree. In fact, Chilli Garden's version is what originally turned us on to the dish. Unfortunately we don't make it to Medford very often anymore (long overdue for a trip to Moultons too).

              1. re: pepperboy

                This dish is also available at Zoe's in Somerville under the name "dry diced chicken with hot chilli". The one time I had it, I thought it was hotter than most of the stuff at ECG's hell night.

                1. re: jgg13

                  I hope it's not inappropriate on the Boston board, but does anyone who's had the Zoe's "dry diced chicken with hot chili" know what this dish is, in origin? Basically I'm keen to understand how you might go about making something similar. It has a really rich flavour that complements the heat but I'm not sure exactly what it is that gives it that flavour.

                  1. re: chickendhansak

                    I haven't had Zoe;s but from other similar dishes like Sichuan Gourmet's, my guess would be Sezchuan peppercorns.