New York | Fan Szechuan 🌟

Never underestimate a Chinese restaurant filled with foreigners again! My local friend and I visited a fusion Chinese restaurant. How to order without any misses? 🍔 🌟 The waiter suggested that the whole fish would be fresher than fish fillets, as it’s “made-to-order” (good to know…). After waiting for about ten minutes, while the table next to us was picking up orange chicken with chopsticks, the aroma from our table caught everyone’s attention.👀 🌶️ Spicy Chicken: The chicken is fragrant and crispy, with generous chunks that are full of wok hei. Even the peanuts were completely devoured. The crispy, dark-brown pig’s trotters have a sticky gelatinous texture underneath, salty and delicious, just like eating barbecue at a night market stall. 🐟 Douban Whole Perch: The fish skin is likely deep-fried, with the fish meat coated in an amber-colored sauce. The balance of sweet and sour flavors caters to both Eastern and Western palates. My friend was very satisfied, though I personally preferred a lighter sauce and less sweetness. Stir-fried Cauliflower with fragrant chili oil. The Abalone was shelled and sliced, with a chewy and flavorful texture. As a Cantonese, I discovered that abalone can be prepared this way. 🌟Overall, the dishes were salty and fragrant, making them perfect for eating with rice. 🍚 In the fusion menu starting with Sesame/Sweet and Sour, I found some really nice Sichuan dishes. The person in charge of ordering was very satisfied. 😌 📍 Fan Szechuan #NewYorkEatingDrinkingFun 🗽🌟