In the past we've limited ourselves to soup dumplings and mapo tofu at fantasy cuisine. Tonight we decided to further explore the szechuan side of the menu and were rewarded with two very good dishes. The "dry pepper chicken" is chongqing chicken, found on many nyc menus. The chicken is lightly flash fried on a huge bed of szechuan peppercorns. This rendition was very good, light on it's feet and not overwhelmingly spicy. The other dish we tried was dry pot beef, a generous bowl of thinly sliced beef, wood ear mushrooms, cabbage, broccoli, peppers and a few other vegetables. The beef tasted of curry and hot, red pepper.. reminiscent of a malaysian cuisine.
three orders of soup dumplings, mapo tofu, the two dishes described above and a couple of soft drinks worked out to $20/pp, a bargain for food of this quality.