rworange had reported that some of the staff of China Village and maybe the chef from China Village may have resurfaced at Great Szechuan in Richmond at the Pacific East Mall. But I had missed her post, but I want to give you credit for doing so. I check to see if anyone had reported this earlier.
Last night a few hounds on the scouting mission headed by East Bay Hounds Marlon and Cece had a wonderful dinner.
I will only post about the four dishes I had a hand in ordering.
Szechuan style jelly, which is a wonder Agar type jelly with a red pepper sauce.
Chicken gizzards in a Szchuan peppercorn mumming sauce.
Pork kidneys in fire pepper sauce.
All three dishes had it own mumming, spicy and hot flavor. I what I have love about this chef was his ability to use a combination of sauces, spices and peppers to get my taste buds to dance in my mouth. Unlike Spices where the peppers and spices were so alike that my mouth was burnt out after the first few dishes.
I also order a dish named by Chowfun as the soup of a thousand deaths since it was top by a layer of red pepper.
The soup has a depth of flavor that I have missed since chef left China Village. Much richer in color and flavor.
In seems after speaking to the lady that had serve us at the old location both the senior and second chefs at now at this location.
I will let the order discuss the other dishes.
Great Szechuan Restaurant
3288 Pierce ST B109
sorry did not get the telephone number
Thank you Marlon and Cece for finding him again.
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