on B'way and 110. The chef is from Chengdu, Szechuan (many dishes are laced with brown Szechuan peppers) and you can talk to him in your best Mandarin (he is often seen sipping tea on the front table. During dinner time, 80 percent Chinese customers (from Columbia and Barnard etc). Be sure to get both menues: The little black leather menu for the Chinese-looking customers and the big plastic with the Chow-mein.
Good Dishes: Mapo Tofu, Doban (whole seabass) Fish (Szechuan style), little shrimp with pickled vegies, Flounder with yam cake, strange-tasting chicken (appetizer), deep-fried chinese Stringbeans with chopped meat (Ganbeinzicheidou). All the meats with Garlick greens (spectacular). Fake duck (is phyllo stuffed with mushrooms). Dried tofu with Chinese yellow leeks. Etc Etc.
Around Chinese New Year, the chef changes the little black leather menu and puts new CREATions on it.
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