There was this article in the Herald yesterday: http://bostonherald.com/entertainment...
In a nutshell, last fall it underwent new ownership and two chefs share the kitchen, one specializing in the cuisine of Tianjin/Beijing and the other chef is from Sichuan.
I did a search before posting this, but it didn't bring up much (but we know the CH search engine has a "personality") so I apologize if this has been covered before.
My question fair Hounds is: how does the Sichuan menu compare to board favorites such as Fuloon, S. Garden, S. Gourmet, Chili Garden, etc.?
Living in Boston, it would be awesome to have an in-town option for the spicy stuff.
New Shanghai has become a favorite of mine and I think it's just gotten better since the new ownership. Here's athread from when they first reopened.
My favorite dishes include the double cooked pork belly (also available on the lunch menu/soup/spring roll..1 of the better lunch deals around), boiled beef w/cabbage a spicy cold chicken app, spicy cold cabbage app, bamboo shoot app, and a ground beef filled pancake..also some of the dumplings but I don't recall exactly which ones I order. The hostess is very helpful in making recommendations.
I really need to expand and try more items but I'm stuck on my favorites.
As to comparing to Fuloon or SG, I can only say that when I learned about SG and Fuloon, I did a lot of trips on the Green Line to Brookline Village and the Orange Line to Malden. I'm happy to have New Shanghai so close and so good.
Hey 9lives, sorry I missed that post by you. May have been that i was thinking it was more of the same on the "New Shanghai", but a Sichuan place in Chinatown is definitely welcome. Were the Beijing steamed buns more like very small char siu bao (bread rather than dumpling skin) and stuffed with ground pork and vegetables? if so, that's something I've been missing in Boston, a favorite treat in Beijing but I haven't seen them here at all.
Wow, thanks for the tip. The menu looks pretty promising with a lot of the classics from both regions, so if they really cook it authentically we may have something here! Can't wait to hear more or try it....
now why did they have to spell it szechwan in the review? I think it's pretty well known now that the pinyin version should be si chuan...