August 30th, 2010
Dear New Yorkers,
We decide to hold free food testing dinner and are glad to invite you to join us. For doing so, following procedure is announced:
- Food testing dinner will be held on September 7 and 8, 7:00pm in the evening at 368 west 46 street of Manhattan for the newly opened Grand Sichuan Chinese restaurant (between 8th and 9th Ave, close to 9th Ave).
- Each evening dinner 10 guests will be invited, and total 20 guests will be maximum.
- Guests will follow this announcement to the end and click “response” to leave your name, phone number, and date you like to come as the first step for booking a seat. The restaurant will pick up first 20 names from the response, and then restaurant will call each guest to conform his or her coming.
- One person can book for at most two persons in order to make variety of participants.
- Casual clothing fits to the atmosphere.
We appreciate all participants contribute their comments, suggestions, and criticism to our food, service, and inside environment. Any other thoughts, ideas, and advice for improving our quality of food and service are welcome.
In case you can call the restaurant at 212-969-9001 or email us to thegrandsichuan@hotmail.com
Thank you for your consideration, and we are looking forward to your reply.
John Zhang
Grand Sichuan Chinese Restaurant at the 46th Street
May 30th, 2010
There are Sichuan, Shanghai, Canton, Beijing and other cooking style in China. In USA, you’ll mostly find Sichuan Food, American Chinese food, Shanghai Food and Canton food. We’ve introduced the Authentic Sichuan food and the American Chinese Food. Here’s some brief information about Shanghai Food and Canton Food. Read the rest of this entry »
May 30th, 2010
American Chinese cooking –”Capital intensive”
American Chinese food can be called American Szechuan food or Chinese food American style. Most Chinese restaurants outside Chinatowns cook this type of Chinese food to meet Americans’s needs. It would be very hard for you to find any Chinese to eat this type of Chinese food. Read the rest of this entry »
May 30th, 2010
Authentic Sichuan cooking — “labor intensive”
At Grand Sichuan Chinese restaurants, we serve mainly the authentic (real, original or genuine) Sichuan food.
Sichuan food originated from Sichuan province in China and has a long history of more than 2,000 years. Sichuan is an inland province in the Southwest of China and far away from the sea. Geographically, it is a huge basin surrounded by high mountains. The subtropical climate is hot and humid. For thousands years, agriculture was a major part of life. Under these circumstances, Sichuan food was formed.
Read the rest of this entry »
May 30th, 2010
There is this interesting theory:
Chinese people taste buds at the front and middle of the tongue are for salty and spicy foods. When they eat, they first taste the salt. This makes Chinese like salty, strong and stimulating food. For Americans, their taste buds are at the front of their tongues are for sweet and sour tastes. When they eat, they first experience the sweet and the sour flavors. Read the rest of this entry »
May 30th, 2010
People often complain that Chinese food is too oily. Is this true?
Chinese cooking use techniques as sauteed (stir-fry), steam, bake, stew, boil, preserve and others. However, the most important cooking technique, or core technique, is sauteed, or called stir-fry. This technique differentiates Chinese cooking from other cooking in the world. The oil protects the food from being burned and makes the food more tasty. Oil is the carrier, the media or the conductor to carry or convey the heat to the food. Until today, no other food could replace oil as a carrier or conductor to cook Chinese food. As a whole, Chinese eat much less oil than westerners. Read the rest of this entry »
