Authentic Szechuan Cuisine
Ok don't get too excited...that is the name of the restaurant, not my opinon of it.
located at 668 Silver Star Blvd. Unit R202
I went there for lunch about a week ago. I liked it, there were some hits and misses though. Let me also say that I have no clue what authentic szechuan cuisine is suppose to taste like.
Onion pancake- just so so, I have had better
Fried chinese bun- (sorry i don't even know what this is called in english, it is a steamed white bun and then they deep fry it to a golden crunch) this was great, it came with sweetened condensed milk to dip it it...yum.
Hot and sour soup- the taste was fine and I would order it again, but it had spam in it. I do not have a problem with spam, but it didn't seem authentic to me.
Marinated pig's ear- Yum! it had the right texture and the right spice level.
Mung bean jelly?- again I am sorry i didn't get the english name of this dish. The flavours of this dish were similar to the pigs ear, but with a touch of tart. Loved this!! but then I am a huge fan of mung bean jelly so.......
Stir fried green beans- lovely dish, very fresh. average not outstanding
Shanghi fried noodles- this was ok, average
We also ordered a red bean pancake thing, but I didn't eat that.
I would be interested to know if anyone else has been to this place and if so did you find it authentic?
I haven't been to this place, but if it is a Szechuan place, I'd advise trying the dishes that are the region's specialties. Hot and sour soup is from the neighbouring Hunan region. Shanghai noodles are, well Shanghainese. Try mapo tofu, dan dan mian (noodles), bon bon (or bong bong/bang bang) chicken, Szechuan hotpot, kung pao gai ding (kung pao chicken), twice cooked pork and dishes made with huajiao (Szechuan hot pepper). Innards feature heavily in this cuisine. I spent a few days in Chengdu and my experience was that dishes were quite oily and can be spicy. Vegetables were of a limited variety (long beans, amaranth, corn) and greens are often only available in pickled forms. I really enjoy this region's cuisine, but it's not for the faint hearted and those averse to heat, be it from chiles or the szechuan flower pepper.
Yes, what you are saying makes sense. The pig ears was one of the best items of the meal. Next time, ma po tofu for sure.
BTW I just found a link to the menu
The mung beang jelly is listed as 103 Thinly sliced szechuan style bean curd. Wow I was way off...no one would ever have found it based on my description.