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Sep 26, 2008 05:53 PM

Twice-cooked pork?

My wife and I recently moved to San Francisco from New York, and so far we're loving our new city... except for one thing.

We desperately miss the double-cooked pork from NY's Grand Sichuan. We've visited a few places that are supposed to have good Sichuan food, but we always end up with pork that looks like this:

I mean, that's barely distinguishable from chicken. What we're really looking for is pork like this:

Or even this:

If twice-cooked pork (ideally with leeks and black beans) is too specific, how about any Sichuan place that serves pork belly meat, in any form?

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  1. I am sure the experts will come uo with more and better but this might hold you for now.

    1. It looks like you are having problems with menu terminology. The two pictures you showed are of two bona fide but distinctly different Sichuan dishes. The first picture is yuxiang rousi (鱼香肉丝), which often is translated "pork with garlic sauce" as in the example you cited. Yes, the second picture is the true "Twice cooked pork" (回鍋肉, hui guo rou). You can find it at Z&Y and other Sichuan restaurants, just make sure you order the right thing.

      If it helps, you can print this out:

      RIGHT: 回鍋肉
      WRONG: 鱼香肉丝 or anything else ;-)

      Your third picture just looks like crispy skin roast pork, not twice-cooked pork.

      1. Where have you tried so far?

        1. Little Sichuan in San Mateo, yummy, yummy. You've got the leeks and black beans. Some days are oilier (sp?) and saltier (too many black beans). Other days are heaven.

          1. Try Panda Country Kitchen on Geary (btw 11th and 12th) in San Francisco. The name leaves something to desired but don't let it deter you, it is as close to Grand Sichuan as you will find. I know I just moved last year from the NYC and had the same dilemma. Its not quite GS but still very good subsitute. Good luck