My addiction to Grand Sichuan

I know that i have an addictive personality. Throughout my life, when I dive into something I never go half way...good bad, or life threatening. For me, it's all or nothing, which brings me to why my first post on this eating/music/recipe blog is going to be about a pretty serious addiction I have at the moment--Grand Sichuan on Grove Street in Jersey City. GS also has other locations throughout Manhattan, but this post is about the one that "deals" around the corner from my home.

For the last 6 months or so, I have ordered (based on the huge tin of unused chopstick acquired) 40 to 50x. It has gotten to the point where I am almost embarrassed when they ask for my number to access my address when I call for takeout. I keep waiting for them to say..."No more, you order too much, try new food," therefore I have taken to giving my work number instead.

So, here are my top 5 (most addictive being #1):

5. Double-cooked Pork: This dish is amazing: chewy, spicy, sweet, pork strips and medium hot rustic-tasting small green peppers served in an Asian red chili oil that basically goes well with anything. The flavor of this dish envelopes your tongue and mouth, but after swallowing each bite you are left with a (almost) mineral-like tingling in the center of your tongue; it is ridiculously flavorful, and when eaten with rice (brown), it becomes the complete meal that we are always looking for at a Chinese/Sichuan restaurant. Surprisingly, it's not too salty either.

4. Dan Dan Noodles: Basically spaghetti with red oil and cooked ground pork topped off with steamed pea shoots and scallions. The way it makes your tongue tingle, the flavor the ground pork, and the crunchiness of the pea shoot makes it a great side. It's listed as a side, but it can easily be an entire meal.




3. Pea Shoots (spicy): Snappy, leafy sweetness (yes, sweetness) with a kick. But in order to have this kick, you have to ask to have it sauteed with red pepper. (It makes the dish in my opinion.)







2. Ma Po Tofu: Tofu, pork, hot red oil, Sichuan peppercorns, scallions—enough said.

1. Kung Po Chicken: This spicy, slightly fried, sweet potato-y dish is the one that I can't get enough of. The Sichuan peppercorns mixed with leeks are the secret crunchy, tongue numbing ingredients that makes this dish pop into my head at work, late at night, and even when I sleep.



I know that the salt consumption is placing me at a higher risk for stroke, high blood pressure, and heart attack, but the happiness this place brings makes it well worth it. I can only hope that NYC shares more of it's gems with it's ever-growing neighbor across the Hudson.