Rice and I went to Grand Sichuan East last week. As is our routine at Mary Chung’s (though usually we go with Mags, too) we ordered Dun Dun Noodles, Scallion Pancakes, and Vegetable Dumplings.
The noodles were odd. They were fatter than the usual Dun-Dun noodles, and less peanuty. They had a strange aftertaste, and they were unpleasantly fiery. I could barely eat them and I enjoy spicy food. They were also topped with olives and spinach; the former is certainly weird in Chinese cooking, as far as I know.
The scallion pancakes were very thin and delicate. They were smaller than regular pancakes, and I treated them like a baby’s cheek, tenderly biting into each one. They disappeared quickly.
The dumplings were plump like a cute baby’s cheeks: they looked fat and soft and so ready to bite. However, while they were stuffed with tasty greens, I much preferred the dumplings I had at Dumpling House. They were cheaper and better.
But overall, my experience wasn’t bad. I’ll be coming back to try some main dishes, because I do like Sichuan cooking quite a bit, and need to find a restaurant in New York that I like as much as Sichuan Gourmet, in Framingham.