I went to Szechuan Gourmet on West 39th Street for dinner last night, encouraged by a New York Times review and mention in New York Magazine, both touting the authenticity of the food. The vegetable dumplings we started with were indifferent. We ordered two of their hotter dishes: The bean curd with meat in a black bean sauce (aka Ma Po bean curd) didn't taste bad, but it was swimming in oil, as was the beef with celery, etc. (I forget its name of the menu). The fish soup was okay.
What would possess a cook to use so much oil?
I will not return there.