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Twice cooked pork - Sichaun Garden rules

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Twice cooked pork - Sichaun Garden rules

fecalface | | May 28, 2008 11:53 AM

When I was in China, I remember watching a tv show about a famous Sichaun chef who claimed that twice cooked pork is the dish by which one should judge a restaurant. He elaborated on the dish - it should be spicy but not excessive, crispy but moist, etc.

Lately I've been trying the dish whenever appropriate. I had it recently at Sichuan Garden, Qingdao, and Chili Garden. I have to say that Sichuan Garden is by far the most superior version, and that in general, the restaurant seems to put out the best food.

SG's version is the only one with the proper crisp on the fat - all other have been too mushy. SG's peppers also had good kick, whereas the Chili Garden version peppers were heatless albeit smoky.

I have to admit, I don't see the appeal of Qingdao - I had their twice cooked pork, dumplings and zhongqing chicken and all of it was sub-par to SG, Zoe's, Wang's, etc. Chili Garden seems like a more decent option, but not up to the Chowhound hype.

Anyone else have thoughts on where to find the best twice cooked pork?

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