Friday night, Dave Feldman accompanied the Gang of 34 for a Sichuan banquet at China Village in Albany. The goal of the local chowhounds was to demonstrate that our own favorite eatery could hold its own and indeed beat out Manhattan's Grand Sichuan. According to Dave, China Village hit the target and more.
The menu, as revised and in the order of service, is listed below. The salon is open - please discuss among yourselves.
Six cold appetizers of the chef's choice plus special condiments shown in the picture below, from front to back - duck, jellyfish, cucumber in spicy garlic sauce, celtuce stems with red oil, light shadow beef, and pressed tofu with roasted peanuts, plus a centerpiece of rolled chicken, celery, fat choy, and bean curd.
Flash-sauteed geoduck clams with scallions
Shrimp "pasta" stir-fried with three flavors
Double-boiled herb and organic chicken soup with green spinach dumplings filled with ground pork and crab
Eight treasures duck
Stir-fried fresh abalone slices with oyster mushrooms
Water dumplings (shui jiao) with spicy sauce
Beef and enoki mushroom roulade with garlic spicy sauce
Chinese okra braised with golden sauce
Live Mandarin fish steamed with a blend of garlic, fresh chilis and pickled chilis
Glazed banana fritters filled with sweet red bean paste
Fresh fruit platter
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