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Apr 4, 2014 03:19 PM

What is a traditionally odd, spicy and delicious thing to order at a Sichuan restaurant?

Going in a bit. Want to try something fiery and new -- maybe something off-menu. I am in a rut: I always order Ma Po tofu. I love those flavors but want something different. Please advise.

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  1. One of my favorite Sichuan recipes is called "hot chili chicken" at Qingdao Garden and similar names other places. It's little bite-size pieces of dry-fried chicken with tons of sichuan peppercorns, little dry chili pods, and bits of scallion. It's intensely 'sichuan' and leaves my mouth numb!

    1 Reply
    1. re: Boston_Otter

      Also known as Chongqing chicken or dry fried chicken. Excellent. True dan dan noodles are also spicy and declicious...odd?, I'm not sure.
      Ma Po tofu could be considered odd, I suppose.

    2. OMG, where to begin? Dry-fried green beans? Cumin beef or lamb? Double-cooked pork? Smashed cucumbers? Fish in hot oil?

      Well, there's a start for ya....

      1. steamed-beef-szechuan-style at Fuloon.

        1. The boiled beef with napa cabbage at New Shanghai in CTown can be blazingly hot..had it for lunch today. The peppercorns give it a mala heat/numbness and the Szechuan pepper combine for a great flavor.

          Very similar to the steamed beef at Fuloon, already mentioned.

            1. re: StriperGuy

              This is one of my 3 favorite foods, along with ma pa tofu and shredded potatoes. I sometimes stop at One of the Kind at Super 88 and down an entire order of the potatoes.

              1. re: lergnom

                mongrel, might you describe those potatoes?i once tried a potato dish at Golden Gate in Belmont, but found it boring.
                But you've hooked me w/ the One of the Kind dish you love so much!

                1. re: opinionatedchef

                  I was very disappointed when they closed. It's matchsticks of potato that, I believe, is just soaked and dried to remove starch and then stir fried until soft but not colored. I've mostly had it as is, with some garlic and hot sauce, but it's also made with meat cooked first with the potato added. I've been told it was one of Mao's favorites along with red cooked pork.

                  1. re: lergnom

                    I love that potato stir-fry, too. Must order it at our next Sichuan jour fixe. They taste so much more like a veggie than a starch prepared that way.