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A Soup to End All Soups and Some other Sichuan Dishes


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A Soup to End All Soups and Some other Sichuan Dishes

JT | May 20, 2006 08:41 PM

Hadn't been to Sichuan Gourmet in a while so we went tonight. Excellent food as always, poor-to-middling service as always. BTW, does anyone else think that they turn up the heat much more than the folks at Sichuan Garden? Anyhow:

Chengdu Spicy Sausage. A generous appetizer portion of thinly sliced fresh pork sausage that struck a beautiful balance between spicy-salty-and sweet. Definite notes of Star anise. This dish can also be ordered "with snow peas" in what I assume from the price tag is an entree portion.

Pickled Long Beans with Minced Pork. A perennial favorite of ours which did not disappoint.

Chengdu Fish Fillet with Pickled Vegetable Soup. Holy Moly! I make terrific soup and so am critical of restaurant soups. This was outstanding. Some of the key players: meaty, moist white fish (tilapia I think), enoki, breaded soy, pickled napa, sliced fresh sichuan chilis, cilantro, slivered garlic, the most aromatic, married broth which the fish soaked up beautifully. Highly Highly recommend.

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