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Sichuan Spring Menu and Take Out in Highland Park NJ, 08904
  • Sichuan Spring

  • Asian, Chinese
  • 1167 Raritan Ave Highland Park NJ, 08904
    - (0) EatStreet Rating
  • Hours Closed
  • Spicy Boiled
  • Szechuan spicy boiled is a Chinese dish which originated from the cuisine of Szechuan province and the name literally means "boiled meat slices". The preparation of this dish usually involves some sort of meat (usually it is beef or fish), chili pepper, and a large amount of vegetable oil. The meat is prepared with water, starch, and a slight amount of salt. Boiled vegetables are placed at the bottom of the serving bowl or dish. The prepared raw meat is poached in water that is heated to boiling point for 20-30 seconds, just enough to remove rawness yet preserving the meat's tenderness. Then it is drained and put in the serving dish with vegetables. Minced dried chili, szechuan pepper, minced garlic, and other seasoning are spread over the meat. Vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetables. This dish maintains tenderness of the meat by poaching it instead of stir frying. It offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper, and numbing sensation of Szechuan pepper.

  • Hotpot Alternative - MaoCai
  • MC01- Hotpot Alternative Hotpot Alternative A.K.A Mao Cai is a stew-like dish originating from the Chinese city of Chengdu, in Szechuan. It is composed of a variety of vegetables as well as meat and/or fish in a stock made of mala sauce. Although it is similar to styles of hot pot common in this region, its chief difference lies in the fact that the ingredients are already cooked when served, and hence no simmering is done at the table.
  • Spicy DryPot - Mala Xiang Guo
  • XG01- Spicy DryPot Dry pot (gan guo or mala xiang guo) is exactly what it sounds like?the dry version of hot pot. It takes the flavorings and ingredients of mala Sichuan hot pot and subtracts the oily broth, so all that?s left is your meats, your veggies, your spices and just enough sauce to moisten it all. It?s always served in a wok of some type, and sometimes the wok sits over a flame, which is visually fun but not at all necessary. Dry pot is not quite as communal as hot pot, because you?re not cooking the food yourself at table, but it almost is, because everyone is dipping into the communal wok to pluck out their tasty bites from an array of surprises. Or at least they are if you eat it the Chinese way.
  • Clay Pot
  • Different cultures have different techniques of cooking food in clay pots. Some use pots that are fully finished by burnishing and therefore do not require the pot to be soaked each time before use. Some are unfinished and must be soaked in water for 30-45 minutes before each use to avoid cracking. The design and shape of the pot differ slightly from one culture to another to suit their style of cooking. Seasoning is important to prevent cracking of the vessel when exposed to high heat. Clay pots are initially seasoned with oil and hot water but may be fully seasoned only after the first several uses, during which food may take longer to cook. It is also essential to avoid sudden temperature changes, which may cause the pot to crack. Heat should be started low and increased gradually both on the stovetop and in the oven. The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. Water absorbed within the walls of the pot prevents burning so long as the pot is not allowed to dry completely. Because no oil needs to be added with this cooking technique, food cooked in clay is often lower in fat than food prepared by other methods.

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