Delicious and just what it sounds like: slices of tender pork stir-fried with fresh green chili peppers, scallions, and suffused with indispensable garlic.<\/p>\n The menu calls it \u201cPoached Chicken and Crispy Soy Beans with Chili Sesame Sauce\u201d in English, but the Chinese reads \u53e3\u6c34\u96de, \u201cMouth Watering Chicken\u201d, the classic name for this dish; IMO both are equally descriptive.<\/p>\n Nothing is more traditional to the Chinese New Year banquet than food-word homophones. The Chinese word for fish (\u9b5a, pronounced yu) is a homophone for abundance. Generally served whole, we opted for fillets \u2013 hope that doesn\u2019t cut our surpluses.<\/p>\n The name dan dan refers to the pole that street vendors shouldered to carry their noodles and sauce as they walked about hawking their wares. The long noodles represent heartfelt wishes for a long life and are de rigueur at the Chinese New Year table.<\/p>\n Dumplings are another sine qua non for the holiday meal. Crafted to resemble Chinese gold or silver ingots, dumplings symbolize wealth and prosperity.<\/p>\n Decidedly delightful with a presentation to match. Do note that there\u2019s a bit of pork lurking within, so this is not a dish for vegetarians (it\u2019s listed in the Pork section of the menu). Cabbage never tasted so good. (Probably the pork. \ud83d\ude09)<\/p>\n Szechuan House has a number of beef tendon dishes on their menu; I suggest this cold appetizer of splendidly spicy tender tendon to apprehensive first-timers.<\/p>\n Find this one on the Specials menu. Organ meats rule in this nose-to-tail era of sustainability; this example has a delicate, velvety texture but expect a proper kick from dried red chilies. (Note that the peppercorns are not the numbing and spicy m\u00e1l\u00e0 variety.)<\/p>\n You may have marveled over the uncanny affinity cumin and chili have for lamb in certain northwestern Chinese dishes (and if not, you need to try some posthaste). I\u2019m pleased to report that the piquant duo stands up to fried tofu with as much aplomb \u2013 pleased, particularly, because it gives my vegetarian friends the opportunity to savor the flavor combo in an excellent application. The tofu is fried to precise crispy crunchitude and the spice level is ideal.<\/p>\n The herbaceous supple cilantro is a perfect foil for these crisp beauties. Yes, eat the shells; yes, eat the heads. You won\u2019t know what you\u2019re missing if you don\u2019t.<\/p>\n Also known as Shredded Dry Beef with Spicy Sauce from the Specials menu. This one is a must-eat for the flavor, the texture, and just the sheer pleasure of it \u2013 highly recommended.<\/p>\n Those are moderately spicy longhorn green preppers keeping company with the squid and baby bamboo shoots. Good stuff.<\/p>\n A flavor profile of a very different stripe. The taro was a doppelganger for potato in this context, but it was the sauce that was unique, at least to this meal: I detected cinnamon sticks, star anise, galangal, garlic, a little sweetness and perhaps five spice powder and cloves although I couldn\u2019t verify any of it. I liked the change of pace.<\/p>\n \u201cAre we going to order Cumin Seasoned Lamb with Red Chili Pepper?\u201d I was asked more than once. But of course. It\u2019s that spicy cumin lamb combination that seems to have a universal following that\u2019ll keep you coming ba-a-a-a-ack!<\/p>\n Yes, that’s sugar on top and yes, its works!<\/p>\n For those who demanded a green vegetable.<\/p>\n Also known as wood ear mushrooms, cloud ear, tree ear fungus, and a raft of other names. From the Cold Appetizers section of the menu. <\/p>\n (Click on any image to view it in high resolution.)<\/em> Leg of lamb, roasted to tender perfection not in paper but rather in aluminum foil. A treat.<\/p>\n Mei Cai refers to preserved mustard greens.<\/p>\n And now for something completely different:<\/p>\n Yes, brain.<\/p>\n Dessert:<\/p>\n One of my favorite Sichuan restaurants is Szechuan House at 133-47 Roosevelt Ave in Flushing, Queens (not to be confused with the nearby Szechuan Mountain House). I’ve dined there so frequently and created so many posts on Instagram that I … Continue reading ![\"\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2019\/12\/Sliced-Pork-with-Chili-Garlic-Soy.jpg\")
<\/a><\/a>Sliced Pork with Chili Garlic<\/p>\n<\/a>Poached Chicken and Crispy Soy Beans with Chili Sesame Sauce<\/p>\n<\/a>Braised Fish Fillet and Napa Cabbage with Roasted Chili<\/p>\n<\/a>Dan Dan Noodles with Minced Pork in Chili Sauce (\u64d4\u64d4\u9eb5)<\/p>\n<\/a>Pork Dumplings in Red Chili Oil<\/p>\n<\/a>Hand Ripped Cabbage<\/p>\n<\/a>Thin Sliced Beef Tendon in Roasted Chili Vinaigrette<\/p>\n<\/a>Pig Kidney with Peppercorns<\/p>\n<\/a>Fried Tofu with Cumin<\/p>\n<\/a>Jumbo Shrimp with Dried Red Pepper<\/p>\n<\/a>Fried Shredded Beef with Celery and Chilies<\/p>\n<\/a>Squid with Pickled Pepper<\/p>\n<\/a>Chicken with Taro in Spicy Sauce<\/p>\n<\/a>Cumin Seasoned Lamb with Red Chili Pepper<\/p>\n<\/a><\/a>Steamed Pork with Glutinous Rice and Red Bean Paste<\/p>\n<\/a>Sauteed Towel Gourd<\/p>\n<\/a>Black Fungus with Spicy and Sour Sauce<\/p>\n
\n<\/a><\/a><\/a>Spicy Paper Bag Sheep Leg<\/p>\n<\/a>Braised Whole Fish (Tilapia)<\/p>\n<\/a>Mei Cai Braised Pork<\/p>\n<\/a>Braised Ox Tendon with Scallion and Onion<\/p>\n<\/a>Ma Po Brain Flower<\/p>\n<\/a>Sauteed Pigs Feet with Pepper<\/p>\n<\/a>Pan Fried Yam Cakes<\/p>\n<\/a>Stuffed Sticky Rice Ball with Black Sesame in Broth<\/p>\n
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\nSzechuan House is located at 133-47 Roosevelt Ave in Flushing, Queens.<\/em>
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