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Han Dynasty

Pan | Dec 28, 201412:23 PM

I was almost finished posting a full report when I apparently pressed a stray link that got me to a picture of a Chow recipe, and then I could never get back to the post, so let me just say thank you to whomever recommended it (please take credit here). I don't feel like retyping everything, but here are the dishes we got:

Cold Noodles with Chili Oil

Double Cooked Fish

Chinese Cabbage with Dried Peppers (Yelp name; their name was a bit different but their online menu won't open for me, so just look for the cabbage dish under "Vegetables")

The short version is that the tastes were well-balanced, with no sugary taste in anything (the noodles were sour and spicy, with some salt integrated into the taste), nor excessive saltiness, and that based on that meal, which cost about $48 including tip, this is the best Sichuan restaurant in the East Village today (Hot Kitchen has some very good dishes but seems oilier, and while it's certainly possible to have a good meal at Grand Sichuan St Marks, some of their dishes are very disappointing and unbalanced) and might be one of the better ones in Manhattan, but to be sure, I'll have to go back and eat my way through a good deal more of the menu.

As is true at other Sichuan restaurants, the hot peppers and hot oil may not agree with everyone's stomachs, but if you like the cuisine and the location is the least bit convenient for you, consider trying it.

We had a bit of a wait but were able to go across the street to a bar and have a drink while waiting for the hostess to text my cell phone.

Hot Kitchen
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