Skip to main content

Duluth: Sichuan House

Category: Worth a detour.
Summary: Authentic Sichuan food---what more do you need?

My friend Yu took me to Sichuan House, located in Duluth in the nondescript strip mall location that is obligatory to interesting Atlanta restaurants.  (The more usual American spelling is Schezuan in case you are Googling or searching.)  I've been brainwashed to think of Sichuan food as simply hot.  But this is the kind of place that shows it is much more than that.

Yu tells me this dish is called heartbreak noodles because of the peppers.  It was definitely hot but several other flavors clearly came through.  The noodles were delicate in both taste and texture.

This was Yu's favorite.  The meat is bacon made on the premises.  The bacon had very little meat on it and perhaps was closer to streak-o-lean.  Greens and mushrooms complement the bacon.  It wasn't hot at all and the bacon didn't have a strong nitrite flavor so everything was very well balanced.

We also tried the duck, which was served dry with a finely crispy coating.  Duck is much more common in certain types of Chinese cuisine than it is in American restaurants.  While I feel sorry fro the little ducks, I do use trips to restaurants like this to enjoy it.

Sichuan House on Urbanspoon

Comments

Popular posts from this blog

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City. 

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b