Chengdu Gourmet


Our country's predilection for inauthentic Chinese food is not lost on Chengdu Gourmet, and while servers here may present you with an Americanized menu alongside one filled with authentic Sichuan specialties, do not fall for it. Sichuan or bust. Chef/owner Wei Zhu has offered seemingly endless options, many of them packed with mala, a mixture of Chinese peppercorns and pepper ash tree berries made into a garlic-y, heat-packing paste (the cartoon red peppers above the restaurants entrance should serve as a warning). Learn what Kung Pao chicken really is supposed to taste like (not so sweet as you'd think) and don't skip the broth-y, spicy Chongqing-style beef.