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Sichuan Garden Recommendations?

Food4Thought | Apr 13, 200706:35 PM

I have been wending my way through the menu at SG over the past few months and was looking for some recommendations, I'm trying to keep away from the Chinese/American stuff. Extra points for items off the "Special Menu" which I have not looked at yet (only Chinese on the web). Also, spicy= good. I consider myself as a neophyte to this cuisine, willing to learn and I'm willing to try pretty much anything.
What I've had so far:
-Special Flavor Chicken
-Sichuan Pork Dumpling with roasted chilli Vinaigrette- wonderfully thin and light skins.
-Dan Dan noodles with Minced Pork Chilli Vinaigrette. (yum)
-Cantonese Roasted Duck

Soups ( I often dine solo here and many of the soups are for two)
-Hot & Sour Soup
-Chicken Corn Egg Drop Soup

-Chengdu Dry Hot Chicken
-Braised Beef Filets & Napa Cabbage with Roasted Chili-this is like spicy crack
-Stir Fried Fresh Bacon with Spicy Capsicum
-Chef's Ma Paul Tofu with minced pork. I believe this is traditionally referred to as "Ma Po" tofu "the other spicy crack"
-Braised Pan Seared Tofu with Sichuan Chilli Minced Pork
-Sichuan Beef Soup with Soft Noodles

I have pretty much been blown away by everything but the 2 soups and the Chengdu Dry Hot Chicken. I was not expecting a fried dish it was kind of like popcorn chicken for adults, it was good, just not my cup of tea.

I have been visiting both the Brookline and Burlington locations (can't choose a favorite yet) enough so they don't seem to "dumb-down" the spice on me.

Would also appreciate other Sichuan restaurants, Anise looked like a contender but recent posts indicate a downward spiral.

-Eat well, thanks

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