Had to satisfy my jones for sour string beans with pork at Grand Sichuan International the other night. A couple of observations: As usual, the dish was great, spicy and with enough sichuan peppercorns to get my tongue buzzing like Robert Downey Jr. on a Saturday night. I also, for the first time, got an order of sichuan pickled cabbage. What a great complement to the sour string beans! Crunchy, sour and spicy, the pickled cabbage also celery and peppers provided the same kind of contrast to the sour string beans as cold kimchee does to a sizzling bowl of bibim bop. It will be hard not to order it again next time. I was at the GSI at 50th Street, and as usual there were plenty of empty tables. Whenever I go to the Chelsea branch it's full, but for some reason the Hell's Kitchen branch doesn't seem to draw them in. Has anyone else noticed this? Any ideas why? If anything, I think the food is better at the 50th St. GSI, certainly more spicy.