The Grand Sichuan chain has grown from a single Chinatown outpost to 10 restaurants in Manhattan alone, with two more in Bay Ridge and Forest Hills. Overall, there’s been little diminution in quality, though chowhounds delight in ranking new places. This second Chelsea branch (there’s another at Ninth Avenue and 24th Street) belongs in the lower half of the standings. Some of the Sichuan food is quite good – including the dumplings in chili oil, dan dan mein, and tongue-tripe cold app. On the other hand, the cured pork with garlic shoots was greasier and fattier than it should have been. Most patrons seemed to be eating from the Cantonese half of the menu, anyway, with two-for-one drink specials in the early evening an additional lure.