Authentic sichuan chengdu style hotpot (hua guo) in Dallas?
Anyone know where I can get one? Called little sichuan and sichuanese cuisine and they dont have it!
I have a menu from Sichuanese Cuisine that says they have a hotpot...does not say the style:
Buffet Hot Pot (Dining In)
Minimum for Two.....................$10.95/per person
Beef, Pork, Vegetable, Beef Honeycomb, Tofu, Rice Noodle
I have also seen quite a few people order it on several occasions.
I suppose it was a different style that I saw. I do know that Sichuan Restaurant in Houston does have it. Those would be the only places that would have it here. I will plead with Little Sichuan to start it up.....it would be a good addition.
Sorry that they don't have it.....at least I tried!
First of all I am not a Chinese national so I do not have the exact chinese names for the dishes but I did have Jin write them down for me. I always end up getting Jin the lead waitresss who knows I am adventurous eater. I have had a good majority of the dishes at Little Sichuan and Sichuanese. Since I like spicy dishes this regional cuisine appeals to me the most. As for Little Sichuan they use fresh ingredients grown in a local garden in Allen. The vegetable are seasonal so some of the dishes I had last year and really liked they didn't have on my return trip later that year.
The Sichuan cuisine at Little Sichuan is going to be more mild in flavor than at Sichuanese also in Plano. The two restaurants hail from different parts of the province. I am not sure if you are after the spicy factor or just plain great Chinese.
My last visit was the following at Little Sichuan:
The pork tenderloin with chinese lettuce, just picked the morning we dined there, with house pickled sichuan peppers also grown in the garden and wood ear fungus. This dish is to become a regular on the menu as per the lead waitress Jin. The peppers are native to Sichuan and grown in the restaurant's gardens in Allen. They then house pickle their crops. The pickling is unlike any other as the flavors are very bright without the tin or metallic taste that most have.
The crystal tofu is very good as is the beef with conjac. The tea smoked duck is the traditional lapsang souchong tea smoked duck but it can get a bit tiresome for one person so definitely bring a few people.
The pedestrian sounding Sichuan cold cucumber was a favorite of my last meal. It consisted of a cold stack of cucumbers with chili oil, salt, ground sichuan peppercorns, and a hint of five spice
I also had a fish dish that was on the special board that consisted of a flounder in a chef's special brown sauce with fried soy beans and scallions. The water boiled fish is good at Little Sichuan but I usually order it with an extra side of chile powder. The version at Sichuanese is a much hotter version and they use more Sichuan peppercorns. I also prefer the mapo tofu at Sichuanese.
This is a good post. I would love to compare notes at other authentic Chinese restaurants if you have any to share.
I'm not a chinese national either. Not even Chinese--I'm American. I'm a sinophile though. @_@
My favorite chinese restaurants are Kirin court (for dim sum), May's Ice cream for good taiwanese (although that place is a dive), and I just tried an interesting place called Chef Hsu which specializes in Shandong cuisine with a korean flaire last weekend. Had the jellyfish and also a noodle soup dish.
I cant make up my mind between going to Little Sichuan or Sichuanese cuisine... I think I'll be ordering water boiled fish if they have it; should I go to sichaunese for this? The pickles at Little Sichuan sound good though.
I'm going for "Ma." Peppercorns plz. =P
I talked with Jean (pronounced Jin) Gao last night over our dinner...we were the only ones there at 6pm. She said that closer to winter time they with start serving the chengdu style hot pots they have to get the serving/cooking vessels from China. The owner is from Chengdu and used to be a professor at University of Sichuan before moving to the US. Jean said she is from SW China...I would presume either remote Sichuan or Yunnan.
BTW we had the Sichuan Mixed Vegetables, Noodles with a Chengdu Spicy Sauce, and the Fish with tofu, bean sprouts and golden mushrooms in a hotpot style sauce from the specials menu.
Ok, so I've tried both little sichuan and sichuanese cuisine. I cant make up my mind which is best. I ordered the water boiled fish at each, and also had the hotpot style dish with fish tofu and beansprouts at little sichuan. I think the oil broth at sichuanese cuisine is preferable, but I like the addition of tofu and beansprouts at little sichuan. I also love little sichuan's vegetables (cucumber, bamboo shoots, eggplant, etc). I think I'll frequent both.
To clarify--which restaurant said they would do the hotpots? In the meantime I am going to houston lol.
Sichuanese has hotpot. I've had it there twice and it's been good both times. Was just there on Sunday and two other tables were having hotpot. They also have the half-half pot (ying-yang) with half regular broth and half spicy broth. Limited selection of accompaniment items (fish balls, various dumplings, etc.) but the basics are there.
Also, Mr. Shabu Shabu right across the street has a pretty good individual spicy broth hotpot. (each place-setting has it's own built-in burner)...it's Chinese-owned even though it's called Shabu Shabu. I have yet to find a good Taiwanese hotpot place with pig's/duck's blood cake in the spicy broth, but I'll keep looking.