If this is a place you've been meaning to try, you should get on it, now! Every time we eat at SG, my husband and I ask ourselves, "why don't we come here more often?"
Highlights for us from the menu are:
Sichuan Wonton with Spicy Chili Sauce: warm, delicate pork-filled wontons floating in a spicy chili sauce. Slurp them up and fight over who gets the last one!
Fresh Bamboo Shoots with Spicy Wonder Sauce: fresh bamboo shoots bear absolutely no comparison to the ones you’ve had from the can. The fresh ones are tender and super-tasty and not fibrous like their canned cousins. These are drizzled with “wonder sauce” (who can resist that name?) which definitely contains chili oil, and then sprinkled with a few sesame seeds. This is a cold dish.
Dan Dan Noodles: is a classic Sichuan dish, but if you’ve had it in Americanized Chinese restaurants and tasted peanut butter or sesame paste, those are not authentic. The real dan dan noodles are paired with a spicy sauce with preserved vegetables, chili oil, Sichuan peppers, pork, and scallions, and they are damn good.
Dried Chicken with Chili Sauce: small crispy-fried cubes of chicken with fresh green chilies and dried red chilies – literally a sea of chilies – and yes, there are people who eat the entire plate (we can only handle the chicken and some of the green chilies). I had the rest of this for breakfast on Sunday morning!
MaPo Tofu with Minced Pork: this is another a popular Sichuan dish. Large cubes of soft tofu are set in a spicy chili- and bean-based sauce, then topped with minced pork. Again, this is not the dumbed-down version you might have had elsewhere – true Mapo Doufu is super spicy with both conventional “heat” spiciness and the characteristic “mala” (numbing spiciness) flavor of Sichuan cuisine.
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