Thursday, August 16, 2007

Grand Sichuan International

Last night Mabel and I had the best Chinese food in recent memory. Given the current buzz in the food-blog-o-sphere about the Chelsea branch of Grand Sichuan International, we decided to check it out yesterday evening.


The food was excellent. We haven't tried looking for quality Chinese food outside of Chinatown until now, but we're off to a great start.

We started with Crab and Pork Soup Dumplings which were soupy and tasty. They had thin skins and a pleasant touch of orange zest. I immediately burned my tongue on the first dumpling.

Next up was Auzhou Spicy Chicken from the Fresh Chicken Dishes category. (There is a slightly cheaper frozen chicken category as well.) It was fantastic. The sauce was almost like a dry rub, and it was spicy and flavorful. But it wasn't overpowering. You could still clearly taste the chicken-y fresh chicken flavor. The almost whole green onions were really good on their own. And the whole dish was imbued with the satisfying smoky wok flavor that is too commonly missing in dishes from lesser restaurants.


We finished up with Sautéed and Dry String Beans with Minced Pork. All string beans should taste so good.

Grand Sichuan International
229 9th Ave (at 24th St)
New York, NY 10001

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