Flushing Tomorrow - Sichuan / Hunan recs?
- 2slices Feb 23, 2009 04:09 PM
Spicy and Tasty or Xiao La Jiao any others? As I've been over posting about hunan fish head thanks to anyone who responds that's not sick of my prodding, esp Lau :) Things I like:
Fish Head casserole
Fried shrimp shell-on on a stick
Eggplant w/ garlic sauce and pork
Baby Fried Yellow fish on a stick (anyone know what I mean>)
Muslim beef or lamb (that's how i've seen it in china. Cumin beef/ lamb maybe?)
Dried fried string beans with pork
Mao po tofu
Diced chicken w/ peanuts
Any chance on rabbit leg? I've only seen this in china and it's so good, maybe not in season
I can't believe I have lost so many pictures of meals in china. I'll be back in a couple months and will be much more diligent.
You might have to go to (gasp!) Manhattan Chinatown for rabbit. Famous Sichuan has diced rabbit in Sichuan sauce on its menu.
Rabbit is very easy to find in Flushing. Little Pepper always has it as does Chengdu Heaven. Cumin lamb from Little Pepper, fish flavored eggplant at Little Pepper, do ma po do fu at Chengdu Heaven (it's easy enough to say so the Chinese only wall menu doesn't matter.) I think they might have fish head casserole at Little Pepper too actually... Make sure you don't pass up Chengdu Heaven though. More than worth it. If the main cook man isn't there (he's off on 1-2 days a week) then get the ma la tom, the ma la bean jelly, and either the sausage (not on menu) or the ma la tripe. Both are off the cold menu. Check the Chengdu Heaven post for extensive info.
I love the sichuan rabbit at Little Pepper. Not only is it one of my favorite dishes there, it's my favorite version of this dish anywhere, and I've had it many times in Chengdu. Little Pepper's version has much, much meatier chunks of rabbit than I've had anywhere else and their sauce is unsurpassed. Unfortunately, and contrary to the post above, it wasn't available any of the last 4 times I was there.
re: el jefe
Awesome news about the rabbit. When I've had it overseas it's been the whole leg on the bone (with foil on the ends), and it's served with a sort of dry rub. similar to cumin lamb/beef.
My main goal is fish head as mentioned in my post on manhattan board last week. I'll check out the chengdu posts.
Do Little Pepper or Spicy Tasty have picture menus? The menus in china usually do, so even if speaking english it'll help. Right now I'm leaning towards Little Pepper tho i had originally planned on spicy and tasty due to the years of seeing it on this board.
Wonderful cumin lamb on a stick near library on Main St - see posts abt NYTimes tour of street food in Flushing, or search for Xiangyang (sp?)
Waterfront International/Fu Ran on Prince Street off Roosevelt has at least a couple of these dishes; their eggplant/pork dish is excellent, and their cumin lamb is even better than LittlePepper to my taste. I am sure they have the chicken with peanuts, too If you do not go this time, put it on your list...
- Fish head: haha you know the answer to that although you'd be awesome if you tried that new Hunan House place in flushing (although who knows if its a bust or not)
- Fried shrimp shell-on a stick: I think i know what you're talking about (i had something like that in chengdu), but dont know where to get it
- Eggplant w/ garlic sauce and pork: available at all of the sichuan places in flushing and manhattan (SG, GS on St Marks, XLJ and S&T) and reasonably good
- Baby fried yellow fish on a stick: don't know which dish you're referring to
- Cumin lamb and beef: readily available in the city (and its good) at Szechuan Gourmet and Grand Sichuan on St Marks, respectively. It's also available at Xiao La Jiao and Spicy and Tasty (its good at XLJ)
- Dried fried string beans with pork: available at all of the sichuan places in flushing and manhattan (SG, GS on St Marks, XLJ and S&T) and reasonably good
- Ma po dou fu: available at all of the sichuan places in flushing and manhattan (SG, GS on St Marks, XLJ and S&T) and I like SG and XLJ's quite a bit
- Diced chicken w/ peanuts: i assume you're referring to gong bao ji bing (kung pao chicken), they definitely all have it, but i haven't tried it at any of the places in a really long time
- Rabbit leg: they all have rabbit, but not sure that they have rabbit leg per se. The best rabbit I had was at all XLJ although read my post about that
here is my XLJ report: http://chowhound.chow.com/topics/589204
GS on St Marks:
Spicy and Tasty Report:
So ended up getting there real early and there was only one other table. Waitress didn't speak English but I got to speak the little bit of mandarin I know which actually managed to get us by, tho it took me a while to remember how to say fish head, which they didn't have! The reason I went was primarily to find a fish head place, but I wasn't too distraught and in the end had a great meal.
Sliced fish in chili broth - this was exactly how I've had it over there tho here it was served boneless. I think it's yellow fish which has real tiny bones in the first place. Served in a deep bowl, tons of large pieces of fish with sprouts at the bottomm.
Cumin Beef - Just as good as everyone said. Went with the beef instead of lamb for the sake of a friend, no regrets at all. Great dish.
Enhanced Pork - This was very good butthere was more sliced pork belly than chunks. When I've had it in China it's been heavy chunks.. Good flavor tho, can't really go wrong with bacon. Next time I'm going with double cooked which may be what I was thinking of when I ordered.
Chopped String Beans with Pork - This was small diced string beans that I think had been mildly pickled then fried. Came with ground pork mixed in. Tasty but not my fav, however it was the favorite dish of one friend.
Rabbit - There were a few rabbit dishs on the menu and I swear 2 of them were called rabbit with chili sace. I was really disappointed with this. I know it's not the right season tho these are probably bread indoors. ANyway it was whole chopped rabbit and the proportion of meat to bones was off. They've got tiny ribs and it would've been better in bigger pieces. It was also dry, though the flavor was spot on. Still I'd be hesitant to order this again. I would like to try the whole rabbit next time.
The fish was definitely my favorite followed closely by the beef. But it was a real good meal overall and I was happy to find a place that was just as goood as I've had in China. Although I've never been to Sichuan province the nicest restaurants I've been to are sichuan. Thanks for the recs! We didn't order much off the reccomended list, but for the most part thats what I was looking forward to.
:Enhanced Pork - This was very good butthere was more sliced pork belly than chunks. When I've had it in China it's been heavy chunks.. Good flavor tho, can't really go wrong with bacon. Next time I'm going with double cooked which may be what I was thinking of when I ordered."
The Enhanced pork is all pork belly. So is the double cooked. Not that that's a bad thing at all.
re: Bob Martinez
Once again I am planning dinner at Spicy and Tasty--and once again find myself confused by the enhanced pork vs the double cooked pork.
Can someone please settle this for me once and for all...many thanks!!
Also, please feel free to give recommendations for dishes..I've not noticed many recent threads about S&T here...