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Questions about Sichuan Gourmet

MrsCheese | Jan 31, 200811:49 AM

I would appreciate some guidance here- We used to get takeout from Szechuan Bay all the time before the fire (and before we moved out west) and I am seriously missing it. Sichuan Gourmet in Framingham is pretty convenient to me, but I haven't been there yet. There used to be a dish at SB that was the boneless version of what they called "Le Mountain Chicken" - it was basically like popcorn chicken (fried) with dried chilis and also hot green peppers, but not really a "saucy" dish. Do they have something similar at SG? The translated names at restaurants can be so vague, it's hard to know what I'm ordering sometimes. If they don't have that, then is there a bone-in version? Would it be the "Old Sichuan Chicken" on their menu?

If anyone has any other particular recommendations, I'd love to hear them. I've searched the board and come up with a few things. We're not afraid of heat, but I don't like hot just for the sake of hot either, more interested in general flavor. Has anyone tried the Chengdu spicy sausage? I don't think I've ever seen that mentioned. Is the tea smoked duck hot or cold?

And finally: is there anything "Americanized" that's edible? My toddler loves Americanized Chinese food (egg rolls, lo mein, potstickers), but I don't think she's ready for spicy chili sauce or Szechuan peppercorns quite yet.

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