Szechuan Gourmet

A new year finds me having to deal with a new job. I’m really looking forward to it.

Sorry for not posting … haven’t been cooking as much. Or more likely, a piece of broiled fish and a bowl of rice or salad isn’t nearly as blog-worthy as a pumpkin gratin.

That being said, here are a few pix from a dinner I had at a place in midtown last month.


Hacked shredded chicken with spicy peanut sauce, scallions and Szechuan peppercorn


Ox tongue and tripe with chili viniagrette
Sorry for the blurry picture. Yes, it’s tripe, a/k/a cow’s stomach. Very tasty if you can get past the gelatinous texture. I don’t suppose this is an organ meat that’ll become the next great American adventure, but you’d be doing yourself a disservice if you didn’t try it. For kicks. 🙂


Dan-dan noodles
Dan-dan noodles is the name given to thin rice noodles topped with minced pork with bits of Sichuan peppercorn in a fiery, spicy, slightly sweet and salty sauce. Very occasionally, water spinach or Chinese broccoli might make an appearance. The version at Szechuan Gourmet is somewhat more oily than at other Sichuan restaurants in New York, like Spicy and Tasty and Wu Liang Ye. Hmmm…I’m going to have to visit again soon, you know, just for a second taste comparison.


Shredded pork with five-spice tofu
Not much to say here. Typical Chinese food — meat, tofu, maybe celery? with a spicy sauce redolent of Sichuan peppercorn. Someone in our party claims it made them a convert to tofu so it could’ve been a winner. Me, I’ll eat most things. (Maybe the subject of my food dislikes could provide interesting fodder for a future post.) Otherwise, completely uninteresting.

Apologies again for the blurry pictures. I think we ordered eight dishes for five people. There might have been some beer and wine too. It came out to $120 with tax and tip, or $25 per person.

Szechuan Gourmet is located at 21 West 39th Street (5th Avenue) in midtown Manhattan.

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