Jing Chuan last night
All this talk about Sichuan lately had me itching for some so I dragged the family out to Airport Plaza in Hazlet last night to Jing Chuan. We started with a big bowl of Egg Drop and Minced Beef with Cilantro soup that was really good and warming on a really cold night. Then we shared Fried Flounder filet with brown ginger sauce, Ants Climbing a tree, Crispy Fried Scallops with hot pepper sauce, and Heavenly chicken. The short of it is that it was all amazing and we ate very well.
When we left we noticed that every table had a dish of Ants Climbing a Tree on it and that was a particular standout.
I would be very happy to go here with a large group and trying some of all the things I wanted to order last night.
We also went there yesterday (about 3PM). We had the Fish Filet and Pickled Mustard Green Soup, which was very good, and the "Dry Sauteed Diced Chicken" (CH3) which was *VERY* salty. When we mentioned this, the waitress said that all Sichuan dishes are salty, but I don't recall those at Sichuan Cottage tasting as if a shaker of salt was dumped in them.
Is this just a dish that is normally a lot saltier than Americans expect, or was there really something wrong with it? (It did numb my tongue nicely. As a dish shared among many people so that everyone had just a little, it would have been much better.)
I have been there once and had a great time. I've been to the former restaurant quite a few times....in fact I ate there and at the one before that quite a bit.
I would be down for a chow down but does anyone speak any mandarin dialects? I would like to try some dishes not quite offered to Americans. If we can arrange an omakase style dinner that would be great. I would love to tear into some frog legs