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(May 2008) By Warren Rojas All the authentic Szechuan fare is reserved for the “traditional menu,” home to such delicacies as a platter of fried pig intestines ($10.95), which brings cuminy nuggets of chewy offal tossed with incendiary peppers and chopped spring onions, and a tea-smoked half duck ($11.95) that is refreshingly moist, herby and delicious. (June/July 2007) By Warren Rojas Although Szechuan gems like cold jellyfish and fried bullfrog abound, the sinus-clearing flounder and bean curd stew—stocked with silky bean curd blocks and minced peppers—keeps calling us back.
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