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Grand Sichuan Too Salty?

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Grand Sichuan Too Salty?

foodpimp | Jul 13, 2001 01:14 AM

Recently dined at Grand Sichuan International on 50th Street. After all the recommendations on this board, I was looking forward to it. I ate some very delicious food, however some of it was overly salty. Two of us, in typical chowhound fashion, split 5 appetizers, and told the waiter to ask us during the apps if we still wanted to order an entree. The apps we had were Spicy Sichuan Cold Noodles, Crab Meat & Pork Soup Dumpling, Scallion Pancake, Growing Grass in Spring Must Be Like Green and Threaded Silk, and Spinach in Ginger Sauce. The last two were off the hand writen "Princess" section of the menu. It was these that were the saltiest of the lot. Their taste was actually great, but I am one who doesn't shy away from too much salt. My dining companion, on the other hand, could only manage a few bites of these two dishes. The Growing Grass dish's salt source was soy sauce, which matched well with the fiery hot chiles, whereas the spinach had no soy at all and seemed to be salted with table salt. Its ginger flavor came through to me as much as the salt did, and the effect was sublime in spite of the salt. The cold noodles were the finest example of this dish I have ever tasted. I regretted that the portion was so small. I debated getting another one for yet a 6th app, but decided against it. It was not too salty, and even my date, who is actually a super taster, didn't think so. The scallion pancake was quite good, maybe not quite as good as Evergreen Shanghai, but it represented the genre nicely. The soup dumplings were very nice, and pronounced only slightly too salty by my date. Towards the end of our app fest, the waiter asked if we cared to order anything else. We opted to split a Braised Whole Fish with Hot Bean Sauce. I absolutely adore hot bean sauce, and I warned my date that this was naturally salty, but in a GOOD way. She was wary of how salty, given some of the apps. I told her that the nature of the braised fish was probably such, that if it proved too salty, she could just scrape away the sauce with her spoon and enjoy delicious flaky fish that was barely sauced. As it turns out, this dish was heavenly, and she did not even think it was too salty. I think the fermented taste of the bean sauce gives the saltiness more depth which proved easier for her to take. All in all, it was a great experience, for me at least, and even my super date's super buds liked most dishes in the end. Has anyone else who has dined there found any of the dishes to be abundantly salty?

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