Oh YES. After what seems an inordinate amount of time, The Spring Roll Quest finally brings me to Szechuan House.
Went in on Sunday around 2, just as the lunch rush was winding down. I guess the routine during that time is to grab a menu, seat yourself, then, when you've made your choices, you come up to the cash register and place your order. Luckily, my buddy and I were so indecisive as we pored over the menu, our entire dining section cleared out, so the lady who greeted us actually had time to come to our table to take our order personally.
Being so late in the day, I was especially hungry, so I decided on TWO appetizers to go with my entree. Landed on the "Shanghaimese" (that's how they're advertised on the website) spring rolls, the Szechuan House's take on shumai, and Menu Item #101: sliced pork with Beijing sauce. My tablemate got the crab rangoons and a dish called "San Bei Chicken" (more on that later).
Let's get right down to what you came for: the spring roll review. I don't know exactly how Shanghai differentiates itself from the rest of China when rolling their spring rolls, but whatever it is produces a great product. They came to the table blazin' hot, golden, flaky, and impossible not to chomp right into. Thank God they give you those big glasses of ice water when you sit down. After I recovered from that first bite, I decided to try the sunny, orange dipping sauce that came with the rolls. Maybe this is what Shanghai does different. Avoiding the usual red color, this sauce is uniquely THICK, and not overpoweringly sweet. I traded one of my spring rolls for two of my buddy's rangoons, which also went well with that dipping sauce. But the main draw of these rangoons wasn't the wonderfully crispy-chewy exterior; it was what was inside. Definitely not the usual cream cheese filling; this stuff was sweet and silky and amazing. Now that I think about it, I don't remember seeing any crab meat in there, but no matter! The rangoons held their own against the spring rolls, even though they weren't in direct competition.
Then there was the shumai. Such a letdown! It tasted alright, and was wrapped in a unique way (different than the classic, "open" style) but it was cold when it got to the table. I'm not asking for it to be as scalding as the rolls and rangoons, but lemme have a little warmth in these things--I'll even settle for tepid, okay? Nope. Even the little bowl of dipping sauce that came with it couldn't reverse the disappointment.
I dug into my 'Beijing Pork' and really enjoyed the deep, rich, but-not-salty flavor. If there was a complaint about this dish, it would be that there wasn't surplus sauce. Evenly distributed over all the pork, there was precious little available for the rice, but them's the breaks, I guess.
My buddy, on the other side of the table was enjoying his dish too, so I swapped some of my pork for his chicken. Holy Szechuan, that flavor was incredible! That gravy was rich, delicious, and somehow tasted like fried chicken! I don't know what San Bei means, but if you told me it translated to "Super Flavorful", I would absolutely believe you. HOWEVER!...if you ever visit Szechuan House and decide to order this incredibly tasty entree, it comes with a warning: brace yourself for bones. Not sure why, but the shards abound in almost every bite of this dish, so get that empty plate or bowl ready to catch those sharp little bits as you carefully chew each mouthful.
Other than that, this was a good one. Friendly, speedy service, GREAT flavors in the dishes, and (mostly) fantastic appetizers! I do have to mention it was a bit pricier than your average Chinese restaurant, but then again, EVERYTHING'S more expensive these days. Maybe that's why we didn't get fortune cookies after paying our bill. Oh well; if it keeps prices down, I'll gladly go without my lucky numbers. read more