Fine China

Wanna order Chinese food like a pro? Tips and tricks from eGullet guru Steven Shaw.

While the mainstream American concept of “Sichuan” cuisine may include items like kung pao chicken and other “hot and spicy” dishes, there are other trademark dishes not always found on the regular “Western menu.” And if they are, they may not be prepared in an authentic way, which typically includes the use of Sichuan peppercorns.

According to Shaw’s book, dan dan noodles, mapo tofu, twice-cooked pork and tea-smoked duck are some solid standbys—all of which we find here on the Grand Sichuan House menu. The menu is also stacked with less-common specialties like “Aromatic Pig’s Blood,” (yep, you read that correctly) and “Julienne Jelly Fish.”