I love Szechuan food. We had take out from Best Szechuan this weekend. The long pale strips are thick mung bean noodles in chili oil and Szechuan peppercorns. Moving clockwise, there's pork and wood ear mushrooms in a sweet and spicy sauce, "water cooked" beef wherein the "water" is actually boiling red chili oil, and a new dish called "saliva chicken." I assume because it's so spicy you immediately start salivating when you come within ten feet of it.We also (as always) order the claypot chicken soup because it's completely non spicy, and the best way to wash down such a fiery meal. They take a stewing chicken and pork hocks and simmer until the broth is milky and opaque. Then they add some bamboo shoots and bamboo hearts (aka. bamboo fungus). We also had Yang Chow fried rice. I'll have to remember a photos next time.
A complete meal was just under $50 for four hungry people. That's four dishes, a container of fried rice, and three of those large styrofoam tubs of soup. Incredible deal, don't you think?
5 comments:
Mouth is getting watery ... -C
How does Best Szechuan numero dos compared to numero uno? You know they're not run by the same people. - T.
Yeah, what happened to the receptionist -- you know the one with so much makeup that she scared away all the customers? - C
You know what, it's so close that I'm wondering if they're owned by different people but stole the same chef. Who knows.
Szechuan food! oh how i love spicy food. I miss that hole in the wall you took us to in San Gabriel with the big lamb soup pot.
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