All this talk about dog eating made me hungry..

[Rubee]

Originally Posted by Rick Lee

That Szechwan Palace in the CCC is ok when I'm really jonesing, but their food just isn't hot enough.

I've heard the same from someone else - good to know. At least at home I can make it with plenty of Sichuan peppercorns and chili.

A friend took this picture at one of our favorite Sichuan restaurants in Boston. Plenty of ma (numbing) la (spicy) here!

Beef with Napa Cabbage/SG on Flickr - Photo Sharing!

I'll have to cross Jade Palace off my to-do list, and it sounds like I'll be disappointed with Szechwan Palace. Oh well, more research to do!

I checked Lee Lee's menu, and it looks like they have two types of Crispy Chicken (whole and half) - Garlic Crispy Chicken with minced garlic, and Chinese Crispy Chicken with seasoned salt and shrimp chips. I'll be sure to order one of those. Thanks.

[Rick Lee]

Beef with Napa Cabbage? I've never heard it called that. I only know it by its Mandarin name - shui jiu niu.

[Rubee]

Originally Posted by Rick Lee

Beef with Napa Cabbage? I've never heard it called that. I only know it by its Mandarin name - shui jiu niu.

Really? Hmm..that's interesting. All the good Sichuan places I've been to have always have had this classic dish (loosely) translated into English too. Which is good, because I'm not Chinese and can't read Mandarin ; )

For example, other times I've seen it called things like "Water Boiled Beef", "Braised Beef with Cabbage", "Boiled Spicy Beef", etc. The recipe I use when I make it is "Boiled Beef in Fiery Sauce" (shui zhu niu rou).

[Rick Lee]

I don't read the menus anymore. My wife is Chinese and I'll eat whatever she orders. I know just enough to order my favorites when she's not around.

[Rubee]

Oh, that explains it. Great!

I tend not to stick to my favorites, because I always want to try something new. My husband, though, is like you - he knows what he likes!

My mom is Vietnamese and French, my dad is English, Welsh, and a bit of Scottish, and my husband Mexican (grew up in El Paso) and of Spanish background. The whole family is blue-eyed, 6'1+, so it surprises most people when he speaks fluent Spanish, especially around here. His mom is from San Luis Potosi, and his dad was born in Mexico City.

We both like to travel also, and have done an extensive amount. I was a bit surprised when we first moved here that people tend to stay in their "familiar" zone. Hence, why the chains are so popular.

But then, I understand it. Everything is so spread out, so people here, if they're going to get a babysitter, or drive to a place, or plan a night out, they don't want to take a risk on a cuisine and/or restaurant they don't know about. That makes sense. Walk-able cities have traffic and customers that can walk by and say "oh, let's try that". Independent restaurants in AZ don't have that built-in customer base. I'm learning and adjusting to, and enjoying Phoenix.