Subject:

Sichuan Province

  • Blogs

    June 19, 2014

    Little Pepper Hot Pot's Hot Pot, One of Our 100 Favorite Dishes

    Dish no. 92: Szechuan spicy hot pot from Little Pepper Hot Pot (133-43 Roosevelt Avenue, Flushing, 718-690-2206)

  • Blogs

    November 6, 2013

    Land of Plenty's Dan Dan Noodles, Our Cheap Eat of the Day

    Dan dan noodles from Land of Plenty (204 East 58th Street, 212-308-8788), $4.95 If you're addicted to the brain-altering heat of Szechuan peppers, you can feed your addiction for next to nothing at this Upper East Side garden level joint.

  • Blogs

    May 30, 2013

    Blue Ribbon Beer Garden: An Early Look

    To find the entrance to the days-old Blue Ribbon Beer Garden, you'll need to head through the lobby of the Thompson LES hotel, up a staircase and past part of the Blue Ribbon Izakaya dining room. Perhaps that explains why, on a perfect patio day after a rainy weekend in a neighborhood that relishes ... More >>

  • Voice Choices

    May 8, 2013
  • Blogs

    April 16, 2013

    La Vie en Szechuan's $7.95 Lunch Special

    La Vie en Szechuan's exemplary ma po tofu Midtown now boasts the city's largest concentrations of Sichuan restaurants. Most of these are timid compared to the ones in Flushing, offering little in the way of Sichuan peppercorns or offal, but an agreeable - and often spicy - experience nonetheless. ... More >>

  • Blogs

    March 15, 2013

    A Trek Into the Supermarket Freezer Case

    Now you don't have to go to a fancy restaurant to get gourmet sliders. It started innocently enough. I was in an odd food mood, and came to the conclusion that what I craved most was something vividly remembered from childhood - Swanson chicken and turkey pot pies, one of each. In my memory, they' ... More >>

  • Dining

    February 20, 2013

    Sweet Yummy House Serves Up Sichuan, Taiwanese-Style

    Under the overpass, Elmhurst burns its tongue

  • Blogs

    August 22, 2012

    Cellophane Noodles From Spicy Bampa, Dish #56

    Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in every day (weekends, too!) for a new dish from the Fork in the Road team. [See More 100 Dishes: Natu Kodi Biryani at Deccan Spice, Dish #57 | Leberkäse from Der Kommissar, Dish #58 |

  • Dining

    July 4, 2012

    Mission Chinese Food: Red Hot in a Pink Glow

    A San Francisco transplant wows the city's gastro-cognoscenti

  • Blogs

    June 5, 2012

    Super Noodle Debuts Super-Hot Noodles in the West Village

    This is what the dan dan noodles at Super Noodle look like before you stir them up. Younger sibling of the East Village's Hot Kitchen, Old Town Hot Pot opened on Seventh Avenue South just as winter approached last year, hoping to capitalize on the comfort-food aspects and do-it-yourself thrill of ... More >>

  • Blogs

    June 1, 2012

    The Story Behind Ma Po Tofu

    Ma po tofu as rendered by Danny Bowien at Mission Chinese Andrew D. asks: What is ma po tofu and where can I try some? Dear Andrew D: Ma po tofu is one of the signature dishes of Sichuan cuisine. It used to be that you had to go to a Sichuan restaurant to get it, but now it seems to be appearing ... More >>

  • Dining

    May 23, 2012

    Little Pepper: Eat Heat

    A favorite Sichuan place brings its fire to a new nabe

  • Blogs

    May 23, 2012

    Little Pepper: 5 Dishes You Probably Won't Find at Your Neighborhood Chinese

    1. Crust of Cooked Rice With Pork -- This dish hails from Zhejiang, the maritime province just south of Shanghai. The flavors are rich and mellow, and the crunchiness of the rice an added bonus. This week Counter Culture settles into Little Pepper, a relocated Sichuan classic now found in College ... More >>

  • Blogs

    May 4, 2012

    Our 10 Best Sichuan Restaurants in NYC

    Braised whole fish with hot bean sauce at Grand Sichuan House When Sichuan sailed into town in the '70s, it was spelled Szechuan and the food was a pale evocation of one of China's foremost regional cuisines. If chili oil was used, it was just a drop, and the sole vector of a timid spiciness was ... More >>

  • Blogs

    May 3, 2012

    Tomorrow: Our 10 Best Sichuan Restaurants

    Tree Mushroom With Chinese Spices arrives heaped with pickled red chilis at Little Pepper. Will this recently relocated spot still make our top 10? The rise of good Sichuan in nearly every borough over the last decade has been a restaurateering miracle, as much due to the public's general apprecia ... More >>

  • Blogs

    April 20, 2012

    Taste Test: Best Dan Dan Noodles in NYC

    I decided to go on a quest to find the best dan dan noodles in New York City. After scouring food forums and tweeting back and forth with a couple of Chinese food veterans, my choices were narrowed down to four contestants: Hot Kitchen (2nd Avenue near 6th Street), Grand Sichuan (St. Marks near 3rd ... More >>

  • Dining

    January 18, 2012

    Land of Plenty: Old Money Burns Its Tongue

    In a good way. Some Sichuan spice for 58th Street.

  • Blogs

    January 18, 2012

    Robert Sietsema at Land of Plenty; Lauren Shockey at Parm

    ​ This week in the Voice, Robert Sietsema samples Sichuan in his review of Land of Plenty: "At the end of the last century, who could have predicted Manhattan would someday be speckled with Sichuan restaurants? But as old-school takeaways vanished, pricier Sichuan places appeared in Chelsea an ... More >>

  • Blogs

    January 18, 2012

    Year of the Takeout: Day 17

    "Mistakes Were Made" ​ Shredded Pork, Szechuan Style from ??? ???

  • Blogs

    November 8, 2011

    Hot Kitchen's Mei Shan Beef Is Nice 'N' Spicy

    Lauren ShockeyLots of chiles in Hot Kitchen's mei shan beef​Although New York City now boasts a wealth of Sichuan restaurants, the East Village hasn't seen too many of them -- until now. Hot Kitchen (104 Second Avenue, 212-228-3090) opened quietly several weeks ago, offering a vast menu of Si ... More >>

  • Blogs

    July 26, 2011

    Dish No. 73, Ma Po Tofu at Ennju

    ​What happens when a Japanese cook reinterprets a Sichuan standard? Go to Ennju to find out. Spicy food has lately become more popular in Japan, where not too long ago, chili heat was limited to green shisito peppers or the red flakes in togarashi. But gradually, spiciness has been worming i ... More >>

  • Blogs

    July 19, 2011

    Dish No. 80: Phing Khatsa at Phayul

    ​Phing khatsa is a blistering soup featuring some elemental flavors. One of the most notoriously interesting dishes in Tibetan cuisine is laphing (sometimes written, "la phing," perhaps to seem more French). It's an amazing damp salad of french-fry-shaped masses of mung-bean jelly, lying all ... More >>

  • Dining

    June 29, 2011

    Phayul: Up You Go!

    A new Tibetan place scales the Heights of Jackson

  • Blogs

    June 29, 2011

    Mung Bean Laphing at Phayul in Jackson Heights

    ​Square noodles of wiggly, translucent mung bean jelly wobble like worms from another planet, in a sauce of dried chiles, chile oil, and tingly Sichuan peppercorns, with a light aftertaste of soy and vinegar, and a major presence of spring onions and garlic.

  • Dining

    June 8, 2011

    Flushing's Hunan Kitchen Wants to Give You a Hot Time

    The city's best—and damn spicy—Hunan restaurant

  • Dining

    March 30, 2011

    NYC Tofu Guide: A Springy Food for Spring

    Isn’t bean curd the blandest substance on earth? Not on your life!

  • Blogs

    March 5, 2011

    Toss Before Eating: Dan Dan Noodles at Sichuan Fave Spicy Bampa in Bensonhurst, Brooklyn

    ​#26 of our 100 Days/100 Dishes is this innocent-looking bowl of noodles -- the chile oil alone will set your lips on fire. The restaurant formerly known as Bamboo Pavilion and now known as Spicy Bampa is evidence of the diaspora of great Sichuan restaurant into Brooklyn neighborhoods where ... More >>

  • Dining

    November 24, 2010

    Szechuan Chalet Does Uptown Chinese Darn Well

    We slalom the menu with Dr. John

  • Blogs

    October 13, 2010

    Where Can I Find the Spiciest Food in NYC?

    Feel the burn​No one wants food so hot that you can't taste the rest of the meal, but some of us really love the flavor of chile peppers--fruity, vegetal, sweet, toasty, soapy, and/or hot--and the little endorphin high you get after a particularly incendiary dish. So I'm often asked where to ... More >>

  • Blogs

    August 24, 2010

    Where Am I Eating? Chinese Mirch

    ​Not too many takers for this week's Where Am I Eating, but it wouldn't have mattered much anyway, as Danny guessed the restaurant, Chinese Mirch, right off the bat. The dish above is cauliflower Manchurian. The dish shown after the jump is crispy Sichuan lamb. I hadn't been to the Indian-Ch ... More >>

  • Blogs

    March 26, 2010

    Our 10 Best Sunset Park Restaurants

    Yissel's chimichurris draw a crowd​The neighborhood of Sunset Park is so-called for the park of the same name, a green, hilly spot offering a community pool built in the 1930s and spectacular views of the harbor and the Statue of Liberty. Until World War II, the area was mainly home to Easte ... More >>

  • Dining

    March 24, 2010
  • Blogs

    December 23, 2009

    Pics From Lan Sheng: New Sichuan in Midtown

    ​ While I was working on the review of Lan Sheng, a new Sichuan spot on 39th Street, the restaurant become unexpectedly embroiled in a labor dispute, which may or may not actually concern it. Read the whole story in my column this week. But about the food, there is no debate--it's good, and oc ... More >>

  • Blogs

    December 14, 2009

    Vegetarian Delights of NYC: Spicy Mung Bean Noodles at Bay Ridge's Grand Sichuan House

    "Jiggle, jiggle," say the noodles​Revisiting our favorites at Grand Sichuan House in Bay Ridge yesterday (which was favorably reviewed by Our Man Sietsema last year), we punctuated our chile-pepper-laden Chongqing chicken and cumin lamb with an estimable vegetarian dish from the "cold dishes" ... More >>

  • Blogs

    December 11, 2009

    The Early Word: New Shine, Offering Sichuan and Buffalo Wings in Sunset Park

    New Shine has been open for about two months ​ New Shine is, in fact, a shiny sort of place--brand new and staffed by young people with cool haircuts.

  • Blogs

    August 17, 2009

    Revisit: Wu Liang Ye Near Times Square

    ​Sichuan has taken the city by storm, or maybe I mean by hot peppercorn. While Manhattan is generally deficient in the regional cooking of China, it has long enjoyed a pair of excellent chains that purvey Sichuan on the self-important island, including Grand Sichuan and Wu Liang Ye, both with ... More >>

  • Blogs

    April 24, 2009

    Revisiting the Original Grand Sichuan

       A dozen years back, the original Grand Sichuan on Canal Street opened just across from the triumphal entrance to the Manhattan Bridge. It was first out of the gate, gainsaying the Szechuan Empires, Szechwan Gardens, and all the other pallid evocations of Sichuan cuis ... More >>

  • Blogs

    April 24, 2009

    Flash in the Pan--Kung Pao Shrimp

    Flash in the pan: bringing you simple, quick, but not dumbed-down recipes. This Kung Pao shrimp recipe is adapted from a Kung Pao chicken recipe by Fuchsia Dunlop in her book Land of Plenty: A Treasury of Authentic Sichuan Cooking. I tweaked it by subbing shrimp for chicken, and adding mild, lo ... More >>

  • Blogs

    April 22, 2009

    Chong Qing Chicken Obsession, Part Two

    In my last dispatch from Chong Qing chicken obsession, I told you about eating the dish--composed mainly of chiles, augmented with some fried chicken--at Grand Sichuan House in Bay Ridge and Grand Sichuan St. Marks, in the East Village. The dish is named after its native home, Chong Qing, a city ... More >>

  • Blogs

    April 8, 2009

    Pix from Bamboo Pavilion

    Glistening with red chile oil, dan dan noodles need to be vigorously stirred before devouring (click to exaggerate). Located smack dab in the middle of a Sicilian neighborhood in Bensonhurst, Bamboo Pavilion (see our review here) is on the sharp cutting edge of Sichuan cuisine in New York. While the ... More >>

  • Dining

    April 8, 2009
  • Blogs

    December 9, 2008
  • Blogs

    November 18, 2008

    Sichuan Sears Smith Street

    Misspelling "Szechuan," perhaps for the purpose of suggesting the bad old Szechuan restaurants of the Upper West Side in the 1970s, Szechuan Gourmet gets the pin yin spelling right a mere inch below on the front page of its carryout menu, proclaiming "Authetic Sichuan Cusine." You wouldn't expect it ... More >>

  • Dining

    December 4, 2007

    Floundering

    Sunset Park's most remarkable Cantonese justifies its reputation

  • Dining

    July 18, 2006

    Shooting Up

    The city's best huajiao fix found—where else?—in Flushing

  • Dining

    November 16, 2004

    Chop Suey Christmas

    From lo mein to lobster in the city's five chinatowns

  • Dining

    August 17, 2004

    Mongols on Main Street

    Chinese restaurant in Flushing fetishizes a woolly creature

  • Dining

    November 18, 2003

    Hot Chile Love

    A card game turns into the restaurant it always wanted to be

  • Dining

    August 5, 2003

    Lung Heat

    Excavating Peppercorns in Flushing

  • Dining

    December 5, 2000
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