Recently read Nicole Mones "The Last Chinese Chef" and since I'm rediscovering authentic Chinese cuisine. Had some at Szechuan Gourmet in Flushing, NY with a spectacular fish with tofu in chilli oil. Next I found Fuloon in Malden and Sichuan Gourmet in Framingham. In my own kitchen I am learning to master Ma Po Dofu having turned about a dozen versions. I hear Sichuan Gourmet is coming to Coolidge Corner but last night we nine descended on Sichuan Garden in Brookline.
A cold rabbit dish w/roasted chilli vinaigrette featured tiny razor sharp bone fragments but delicious then...Fuqi feipian (夫妻肺片; pinyin: fūqī fèipiàn; literally "Married Couple's Slices of Lung") served cold - which is made of thinly sliced ox meat, beef lung/stomach/tongue, and a generous amount of spices, including Szechuan peppercorns. Chengdu bao and xio long bao. Best ever Dan Dan noodle. Neon bright Ma po dofu. Fish fillets with pickled mustard green soup. Camphur Tea Smoked Duck. Stir fried scallop w/chilli cucumber. Dong Po Rou東坡肉 a famous Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine. A sybarite custard. Spectacular. Now where can we find some Moutai next time.
295 Washington St, Brookline, MA 02445