Grand Sichuan - Aui Zhou chicken?
I've seen a number of posters here and elsewhere sing the praises of this dish. I have a couple questions:
1. What is it? Can you describe what the dish is like?
2. How is it pronounced? Just close enough to order it is okay. I would say something like "OW-ee zhow"? I just want to make sure they understand what I mean when I call to order it.
3. Any contrary opinions that it's awesome? So far everyone who's mentioned it raves about it... does anyone not like it, and if so what about it don't you like?
It was delicious when I had it. It's sort of typical 'ma la' flavor — spicy, herbal, heavy with Sichuan peppercorn.. Very evident poultry flavor. This is a dish that GS is known for, and I imagine you couldn't find better performed outside of Flushing. I recall the 'fresh chicken' version being rather small though.
Pronunciation. All I can safely say is that 'zhou' is pronounced 'joe', or its equivalent, 'chow'.
Just to add the chicken is cut in strips and lightly breaded or floured then fried, can be a bit on the greasy side sometimes. There is also some kind of tender, tart vegetable sliced up in there too. When I order it I pronounce it like you described - never got the wrong order. Definitely give it a try.
Yes, I was discussing this dish with someone at our great new Sichuan in Bay Ridge (Grand Sichuan House, which is related to the GS in midtown east) and his reaction was that I must mean Gui Zhou. He said the signature of that cuisine was thin strips of potato.
We've had it at the Chelsea GS and enjoyed it. I think part of its popularity here is that it's the dish on the "fresh killed" chicken page with the most memorable name. (And, of course, it's also good.)
No matter how you pronounce it they will know what you are ordering. Its heavy on the sichuan peppercorns, which give you the tingling sensation on your lips and tongue. Very good.