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Manhattan Sichuan

Grand Sichuan-Why No Sichuan Peppercorns


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Grand Sichuan-Why No Sichuan Peppercorns

Robert | Mar 5, 2004 08:44 PM

I went to Grand Sichuan (the one at 50th and 9th) for dinner tonight. I have ordered the "fresh killed, not long time refrigerated" Kung Bao chicken (an excellent dish for those who have not tried it) on numerous occasions in the past, and it has always had sichuan peppercorns. Tonight, however, there were decidedly no sichuan peppercorns--no slightly metallic taste, no numbing effect, no visible peppercorns, etc. As I said, I have had these peppercorns in the past and they are hard to miss if they really are there! I asked the waiter about it (as best I could given the language barrier), and he assured me there were a few peppercorns in it. Should I have pressed further? Sent it back? Is this just an oversight on my particular order, or have they stopped serving sichuan peppercorns? Also, the Kung Bao was sweeter and had less chilis than normal. Other dishes ordered (wontons in spicy chili oil, roast pork bun, dry sauteed green beans, and fatty red spice pork belly with chestnuts) were excellent as usual.

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