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A Sichuan novice tries GSI

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A Sichuan novice tries GSI

Guy | Oct 15, 2002 03:42 PM

Living as I do where "Super China Buffet" is the beginning and end of Chinese food, I've read with interest the discussions of Grand Sichuan International. I was in NYC last night, and thought I'd give it a try.

I was alone and in a hurry, so I ordered only one item (although I did want to try the wontons in red oil often mentioned here). I had the diced chicken with hot green peppers from the "fresh chicken" section. I like spicy, and the waitress assured me it was.

What arrived was not at all what I envisioned--it was a simple dish of very tender chicken with some garlic and ginger with a lot of (only moderately hot) chopped green chilis. Although it tasted good, the overall effect was somewhat mild. Not salty, not fiery, good but not revelatory.

I was hoping for a hyper-flavor-charged, smoke-out-the-ears-spicy dish. What should I have ordered? I'm also not expert enough to speculate on the good chef/bad chef distinction, it was pretty tasty chow.

---Guy

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