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  • This was my first time having Hakka cuisine and with about 200 choices on the menu, we left the ordering in the deft hands of Devan R. who's a regular at Szechuan Gourmet. The two standout dishes of the night were crispy ginger chicken and crispy beef. Both had incredibly crisp, thin batter coatings that shattered at first bite. The ginger chicken was all white meat but somehow remained as plump and juicy as a milkmaid's bosom. The beef came in thinner strips and was caramelized to the point of delightful, near-jerky chewiness. Although each of the platters had plenty of Szechuan peppers in them, the heat was subtle, mostly tempered by the sweet glaze. Even the two soups we ordered, chicken corn and hot & sour, were flavorful. Not at all the MSG baths served at most Chinese restaurants. (Suzan K. take note!) Per Devan's suggestion, I drizzled a little chile oil into the corn soup which brought another dimension to the broth. The service was always attentive without being overly effusive. No sullen teen servers here! They refilled teapots without prompting and seemed all too happy to clear plates. We must've ordered about a dozen dishes with some rice, a few bottles of Tsing Tao beer, and soda and the total bill was only $190 + tip for the eleven of us. There was even food left over to take home! I will say that it's quite a lot of fried food to consume at one sitting. I am still gut-achingly stuffed (but happy!), sitting in my stretchy pants, over four hours after the meal. Also, the restaurant is quite warm so dress in layers! Between the heat in the room, the warming effects of ginger and hot tea, and the collective body heat radiating from my 10 dining companions I thought I might've been hitting early menopause. Szechuan Gourmet makes me feel conflicted; the food is amazing and I know I'll want to go again but it's really far from downtown and inaccessible by public transportation. Arrgghh!
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