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SICHUAN GARDEN

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Sichuan Garden

I thought I knew all about Sichuan food, back from when Joyce Chen and Peking on Mystic introduced what was then called "Mandarin-Szechwan" food to the United States via greater Boston.
A tale of two dinners
By ROBERT NADEAU  |  August 13, 2010
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Sichuan Garden’s ox meat and tripe with roasted-chili peanut vinaigrette

Decades of bad choices made by diners have made it hard for non-Chinese-speaking eaters to gain the respect of a cook in a Chinese-American restaurant.
Hot stuff
By KENJI ALT  |  February 20, 2008