Forty (!!) hounds gathered at this fabled Sichuan restaurant in Albany today with one purpose - to put a new kitchen through its paces by testing out old favorite dishes and sussing out new ones.
Melanie had us divide into two "teams" named after cities in Szechuan province (Chongqing and Chengdu), each comprised of two tables of ten. Each team coordinated its ordering in order to have as little overlap as possible.
We began with a common set of cold dishes:
#2 Spicy conch
#4 Spicy beef tendon
#8 Homestyle chicken
#13Widow spicy diced rabbit
off menu - Shrimp with mustard sauce
off menu - Fresh green beans with garlic sauce
My table (Chongqing table B) also had the following:
#45 Twice-cooked pork
#56 Steamed Spare Ribs with 5-spice ground rice
#122 Cumin Lamb
#150 Charred stir-fried cabbage
#192 Zha jiang noodles
#214 Lamb dumplings
#216 Sesame flat bread
#217 Water dumpling with hot oil sauce
Off menu: water boiled eel
#31 Flower bean curd
#78 Chongqing chicken wings
off menu (I think... I can't find it) Westlake fish soup with 1000 chilis
A poll at the end revealed the favorites to be the Westlake fish soup (by a landslide) followed by the Chongqing chicken wings and the lamb dumplings.
I have to run... will post more details later... but wanted to get the dishes' names up now so that my team can post while tastes and textures are still fresh in their minds.
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