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Sezchuan Spice

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Alsama May 17, 2012 07:02 PM

I am going to Sezchuan Spice for the first time tomorrow night. Does anybody have any good recs or dishes I shouldn't miss. Also, has the food been up to par lately? Thanks in advance!

  1. t
    tda May 18, 2012 08:28 AM

    The Kung Pao Chicken Chili is really good.

    2 Replies
    1. re: tda
      mitch cumstein May 20, 2012 10:35 AM

      The Szechuan Stirfry is nice, and if you are a fan of the kung pao, I would recommend doing a dry chili dish there, the chung king I think they call it, flavors are cleaner, and spicier, imo... The chengdu shrimp is nice, as is the whole fish with bean curd. My fall backs are the chicken with double chili and the stewed pork over crispy rice, which is essentially a braised belly over crispy rice. I am always pretty happy with the szechuan regional dishes and the "chiefs" specials. The owner is always manning the desk with the phone, and she's usually a good one to ask for recommendations.

      1. re: mitch cumstein
        d
        discus May 28, 2012 03:49 PM

        We read this thread and went out for an early dinner. Overall Impression: Great food, great prices, very sophisticated cooking.

        The dan dan noodles and the soup dumplings were on par, or slightly behind, the TeaHouse. TH introduced both dishes into the Twin Cities area and have relied on them as signature dishes to draw in the crowds. TH's dan dan noodles were more flavorful, but Szechuan Spice's version was a lot more authentic.

        Then we had the three cold dish platter, where you get to mix and match. The beef tendon was wonderfully done, sliced paper thin and perfectly spiced. The sliced pork with the sinful section of fat, prepared dry and just a little sweet, was also perfect. The sauteed cucumbers, very lightly sauteed, served as the perfect contrast.

        We also ordered the eggplant in garlic sauce. Although we were already full when it arrived, the dish was clearly the highlight of the meal. Presentation of this dish, like the others, was exquisite. By quickly frying the eggplant before stir fry, the skin stayed gorgeously purple and crisp to the tongue.

        If it seems like I'm raving about Szechuan Spice, it's because I am. I spoke to the owner, who pointed out that the two chefs in their kitchen are professionally trained. Many of the Chinese restaurants have very good cooks, but they are not professionally trained. The training comes through in the way the meat and vegetables were sliced, the delicacy of the flavoring and particularly in the presentation.

        The bill for two of us, including most of the eggplant dish, was under $40. We eat out a lot and most of the Chinese restaurants in this class would have cost $6 - 10 more.

        Finally, a restaurant good enough to take my presents!

    2. bob s May 18, 2012 07:35 AM

      I always want to branch out whenever we eat (take out) from Szechuan Spice, but I always return to the cumin lamb or the Ma Po Tofu. The Ma Po is not quite as good as Little Szechuan in St. Paul, but it's still very good and a lot easier to get to from our Uptown neighborhood. My wife also likes the orange-flavor chicken.

      1 Reply
      1. re: bob s
        bob s May 21, 2012 10:08 AM

        Coincidentally, I had dinner there on Saturday with my wife and son. We ended up with Dan Dan Noodles, Mini Soup Buns, the Orange Chicken, and Szechuan Green Beans. All were very good. The Dan Dan Noodles were a little sweet for my taste and the Green Beans were a bit thick and and a little mealy but that's not the restaurant's fault. I think that the sauce on the beans was also a little sweeter than I like as well but that's personal preference. Having said all that, the bottom line can be found in the result: there were no leftovers!

      2. s
        stymie May 17, 2012 07:22 PM

        we like the soup dumplings, dan dan noodle. saw a dish in a big pan on a warmer, it was one of the whole fish dishes. had the mooshu pork and the pork peking style. all great.

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