Daxi Sichuan – Part 5

Instagram Post 11/8/2018

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As I’ve said, Nouveau Sichuan, if you’ll permit my neologism, seems to be the craze among Chinese restaurants these days. Classic Sichuan dishes appear beef cheek by pork jowl with fanciful presentations of innovative altered-state creations on menus that would make a coffee-table book pale into insignificance. Here’s the last in a series from Daxi Sichuan, 136-20 Roosevelt Ave on the second floor of Flushing’s New World Mall, a prime exponent of the trend.

[1] Tibet Style Lamb with Brown Sugar Rice Cake. First question: I count eight chops in compass point configuration but only two rice cakes. Those rice cakes were tasty – but were they intended as merely a flavorsome garnish? (Upon review, the menu depicted more.) The lamb was good as well, but the undergirding of spicy potatoes, peppers and onions was excellent.

[2] And finally, Stir Fried Cabbage and Bean Vermicelli. Gimmick-free, sans over-the-top-staging; simple, homespun and delicious. And maybe that’s the method in their madness at Daxi Sichuan; they aim to cover both sides of the culinary divide with some dishes that focus on eye-catching presentation and others that sustain us with mouth-watering comfort food. After all, they did just net a 2019 Michelin Bib Gourmand award.
 
 

Daxi Sichuan – Part 4

Instagram Post 11/4/2018

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Another pair of dishes from Daxi Sichuan, 136-20 Roosevelt Ave on the second floor of Flushing’s New World Mall. Daxi wants to be known for its “modern interpretation of classic dishes” and our experience was certainly characterized by their attention to panache.

[1] House Special Rice & Cured Meat Country Style. The outsized, lavish menu enticed us with a larger than life depiction of this charming presentation of rice brimming with cured meat and other tempting tids and bits. Although the cast iron pot arrived as pictured, the rice was less lavishly embellished than we had anticipated. Still, the dish was certainly good if a bit overhyped. If it had arrived on a standard serving plate, I would have been just as happy.

[2] Sautéed Pork Chengdu Style. Chinese bacon with spicy green pepper and garlic; simply produced and tasty. They do well when they’re not trying too hard to impress with stylishness.
 
 

Daxi Sichuan – Part 3

Instagram Post 10/31/2018

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Dinner and a show at Daxi Sichuan, 136-20 Roosevelt Ave on the second floor of Flushing’s New World Mall. Exhorted by our server to hurry up and finish taking our pictures lest the crispy rice get soggy, we dutifully complied. She then proceeded to smash the parabolic rice cake with uninhibited abandon using the back of her ladle as a bludgeon until it was well incorporated into the Seafood Crispy Rice Soup. The crunchy bits were certainly tasty, as was the soup, but we were hard pressed to find any seafood in it. So again, although the dishes were certainly good, they were less captivating than the presentation.

More to come from Daxi Sichuan….
 
 

Daxi Sichuan – Part 2

Instagram Post 10/28/2018

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More from the Nouveau Sichuan kitchen of Daxi, 136-20 Roosevelt Ave on the second floor of Flushing’s New World Mall where creativity reigns supreme.

[1] From the unique and novel side of the kitchen, this is Crispy Mandarin Fish. I’m told that its addictive crunchy pillow is made from deep fried ground dried corn. The sweet fish with cashews (and, um, strawberries?) was delicious, the crumbly cushion a perfect foil for the tender meat. My only wish would be for there to have been a higher fish to crunch ratio.

[2] And from the classic side, Sautéed Kidney with Green Pepper (and red peppers too!) just the way it should be: tender and flavorful with a little kick.

More to come from Daxi Sichuan….
 
 

Daxi Sichuan – Part 1

Instagram Post 10/27/2018

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Nouveau Sichuan, if you’ll permit my neologism, seems to be the craze among Chinese restaurants these days. Classic Sichuan dishes appear beef cheek by pork jowl with fanciful presentations of innovative altered-state creations on menus that would make a coffee-table book pale into insignificance.

Daxi Sichuan, 136-20 Roosevelt Ave on the second floor of Flushing’s New World Mall, is one such exponent of the trend. On a recent visit, we ordered the much touted Tibetan-Style Pork Ribs; they arrived in a bamboo birdcage festooned with plastic flowers. I’m not entirely certain that I get the connection (maybe it’s a pun on rib cage?), but there they were on a plate at the bottom of the cage (where again?), pork squeezed into a sausage casing, sheathing a rib bone, and looking for all the world like a trompe-l’oeil hot dog but tasting like a proper pork rib albeit a little on the dry side.

In contrast, the second photo shows our order of adeptly prepared Stir Fried Eggplant and String Beans; definitely delicious and free from artifice.

I’m assuming the birdcage is unavailable for take-out or delivery.

More to come from Daxi Sichuan….
 
 

Szechuan House – Fried Shredded Beef with Celery and Chilies

Instagram Post 10/19/2018

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We had half an hour to spare and my friend @restaurantfairy exhorted @annegrrrll and me to meet her at Flushing’s Szechuan House, 133-47 Roosevelt Ave, for a bite before lunch (yes, we do that). She communicated her desire for the off-menu classic Sichuan dish, Fried Shredded Beef with Celery and Chilies; it was absolutely outstanding and we devoured our pre-game snack posthaste. I tracked down some recipes for Gàn Biān Niú Ròu Sī (干煸牛肉丝), literally dry fried beef threads, and I’m looking forward to doing a little home cookin’ when I get the chance, but in the meantime, I know where to get more!
 
 

Chuan Tian Xia – Chengdu Dragon Handwriting

Instagram Post 9/26/2018

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These light dumplings came from recently opened Chuan Tian Xia at 5502 7th Ave in Brooklyn’s Sunset Park. The combination of a little knowledge and more research leads me to think that menu item “Chengdu Dragon Reading Hands” (成都龙抄手) might be better translated as “Chengdu Dragon Handwriting” but that’s still not much help in determining their contents or the derivation of their fanciful name. Can anyone enlighten me?
 
 

Chuan Tian Xia – Fish Flavored Eggplant

Instagram Post 9/25/2018

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Fish Flavored Eggplant. Don’t be misled by the phrase “fish-flavored” – it neither contains nor tastes like fish; rather this delicious Sichuan yuxiang (魚香) sauce refers to a combination of ingredients, a little sweet and sour, a little spicy and salty, often used in preparing fish. New kid on the block in Sunset Park, Chuan Tian Xia at 5502 7th Ave, Brooklyn, did a nice job with this one.

Stay tuned; more to come….
 
 

Chuan Tian Xia – Mixed Fungus

Instagram Post 9/23/2018

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Classic Sichuan cuisine, this Mixed Fungus (巧拌木耳) from newcomer Chuan Tian Xia at 5502 7th Ave in Brooklyn’s Sunset Park is elegant in its simplicity. The wood ear fungus is lightly touched with a tangy soy/vinegar/sugar dressing and accented with red and green chili peppers, garlic, and a bit of red onion.

Stay tuned; more to come from Chuan Tian Xia….
 
 

Chuan Tian Xia – Pork with Garlic Sauce

Instagram Post 9/20/2018

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Sichuan restaurants are rare in Brooklyn’s Chinatown and Chuan Tian Xia at 5502 7th Ave is the newest in Sunset Park. First in a series, here’s an attractive presentation of Pork with Garlic Sauce; cucumber slabs provided the foundation for this creative bit of architecture.