Hot and Tasty

June 14th, 2016 § 0 comments

Chong Qing House in Seekonk, Mass., is a quick ten minute drive from the Riva family residence in Riverside, R.I.. It is a small Chinese restaurant occupying a space in a nondescript strip mall. Blink and you’d miss it. That would be a misfortune if you are a fan of authentic Szechuan and Hunan food. HG likes it better than any Szechuan-Hunan restaurant in New York or Vancouver. (In the absence of a trip to Hong Kong, Taiwan and the Chinese mainland, these cities have been HG’s ideal of fiery Chinese food heaven. Oddly, tiny Seekonk has displaced these metropolises in HG’s dreams of Szechuan-Hunan). Today, granddaughters Arianna and Sofia R. joined HG at Chong Quing for a festive, fiery luncheon. As usual, HG over-ordered: Spicy Lamb in Casserole (two red peppercorns denoting level of heat); Salt and Pepper Shrimp (This was the best ever version of the dish. Juicy shrimp delicately breaded and served on a bed of crispy rice noodles dotted with diced scallions. No red peppercorn designation); Shredded pork with smoked bean curd (no peppercorns); Sour String Beans with minced pork (no peppercorns); Steamed Pork Dumplings (no peppercorns). Despite the lack of peppercorn designations, every dish (except the dumplings) packed loads of tongue tingling heat. HG wanted some fish dishes but his companions are not big fish fans. Heat didn’t overwhelm the authentic .savory flavors. The only dish on the extensive menu that garnered four peppercorns was Wild Pepper Fried Frog. HG will pass on that one. HG is adventurous but not brave enough to try these delicacies: Sauteed Bullfrog with Chili Sauce; Marinated Pig Feet Shanghai Style; Spicy Pig Intestine in Casserole. HG could not figure out two dishes: Chong Qing Stew The Cock; Mixed Meat Chaff with Chong Qing Style Spicy Dried Chili. Hot stuff. Both rate three peppercorns.

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