Adventures of a Gastronome in Training (GIT)

One amateur foodie's quest for culinary enlightenment. Musings on cooking, dining, food products, basically all things edible are fair game.

Thursday, July 22, 2004

More on Grand Sichuan International Midtown

Since my maiden voyage to Grand Sichuan International Midtown (9th Ave between 50th and 51st Streets), my multiple visits have resulted in a few more favorites to report here. The sautéed and dry string beans ($7.55) are even better than Little Szechuan’s in Atlanta. The savory string beans are slightly sweet and dotted with bits of ground pork. It’s a classic with exceptional execution. Another new find is the Aui Zhou Spicy Chicken ($8.55). Although, I think the Midtown menu has this misspelled. I’m guessing it should read Guizhou, a province in China. Regardless, I have to say this is even better then the Kung Bao Chicken. It’s a spicy dish with a thin brown sauce with a few bamboo shouts sautéed in with the mix. Again, the fresh killed chicken in the dish is succulent and delicious. Finally, the third find is the Bean Curd and Three Treasure Soup ($5.95). Marty says this is the best Chinese soup he’s ever had.  The three treasures are chicken, pork, and shrimp based in a rich chicken broth mixed in with bean curd (= tofu) and a variety of interesting mushrooms. Special thanks to the Farmer for clueing us in on these last two.


Blogger lia said...

Never been to the midtown branch, but GSI Chelsea is excellent. Their pork soup dumplings are so good I'm salivating just thinking about them.

12:51 PM  
Anonymous Web Development said...

Interesting to read the story from top to bottom.

3:22 AM  

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Jennie/Female. Lives in United States/Jennie Auster/New York, speaks English. Eye color is blue.