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Sichuan cuisine in DFW

YingZheng | | Feb 1, 2010 07:41 AM

Ok, so the competition in the world of Dallas' Sichuan cuisine is on. We have three specialized restaurants (maybe more) with authentic dishes hailing from Sichuan Province. Little Sichuan, Sichuanese Cuisine, and the new Royal Sichuan. Which is best? What are the pros/cons of each restaurant?

I've always been a little Sichuan Diehard. I love that many of the specials on the whiteboard are from the owner's garden--very fresh. However I tried Royal Sichuan for the first time this weekend. I ate there Friday night, Saturday night, and Sunday for lunch... Damn.

The menu shows much more versatility than Little Sichuan or Sichuanese in my opinion. For example, there are several whole fish dishes that are mind-blowing. The one I tried was a whole tilapia with picked chilis. It had a dynamic presentation and was swimming in a sauce with the chilis piled on top. Some at the table found it too spicy, but I disagree. I tried the classic staples Ma Po Tofu and Shui Zhu yu (water boiled fish.) The dishes are fine here, but could have been spicier. I believe that they hold back on the mala spice for western diners. The cold bar is excellent: bamboo shoots and a cabbage dish being my person favorites. I've found the food to be EXTREMELY fresh. I dont care about atmosphere at all, but this place isnt bad. Clean and somewhat sophisticated compared to its competition.

I have never been a fan of Sichuanese cuisine in plano. I find the food to not be very fresh. Although it is spicer than the fair at little Sichuan, I've always thought little sichuan's flavors to be better.

But now I am obviously a Royal Sichuan diehard.

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