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If it's the same as legends in west village, then I'd say it's surprisingly good and authentic. No spot on, but still an admirable effort. My rec for most authentic sichuan in manhattan is lan sheng in midtown though.
I know that I have had authentic Cantonese when I have chest pains afterward from the MSG (Chinese Restaurant Syndrome BIG TIME.)
But I prefer the fires of REAL Szechuan food...almost impossible to find these days because of the millions of doofy t*ats saying over and over "Oh, NOT TOO HOT," "Oh, that's SOOO spicy."
<They don't call it Flaming Hot Carp for nothing, hon.?>
I know I had authentic Szechuan (or Indian for that matter) when the back of my head is dripping wet at the end of the meal.
I know that I have had authentic Cantonese when I have chest pains afterward from the MSG (Chinese Restaurant Syndrome BIG TIME.)
But I prefer the fires of REAL Szechuan food...almost impossible to find these days because of the millions of doofy t*ats saying over and over "Oh, NOT TOO HOT," "Oh, that's SOOO spicy."
<They don't call it Flaming Hot Carp for nothing, hon.?>
I know I had authentic Szechuan (or Indian for that matter) when the back of my head is dripping wet at the end of the meal.
You've been eating at the wrong Chinese restaurants
I eat Cantonese at Imperial Palace and Sifu Chio, I don't notice MSG
If you had Chinese Restaurant Syndrome you might well notice it. On the other hand the doofs who want to MAKE BELIEVE they are eating authentic but want to Americanize everything to bland are in the chorus of "NO MSG" please and some restaurants will comply $$$$.
I mean I have actually heard someone order Chicken in Garlic Sauce and ask for NO GARLIC.
Authentic Cantonese uses MSG liberally.
What's next, Sauce Bolognese but hold the tomatoes?
I eat Cantonese at Imperial Palace and Sifu Chio, I don't notice MSG
Neither did I when I was younger and would eat a lot of it while on assignment in ASEAN and Hong Kong. But the older I got, the more sensitive I became to MSG and I got dizzy eating the yang chow and salted fish rice.
The Mandarin Oriental in Manila touted that its Cantonese dishes had no MSG and excess sodium. They were right. Whenever I ate there on business functions I could tell their Cantonese dishes had almost no taste whatsoever.
Neither did I when I was younger and would eat a lot of it while on assignment in ASEAN and Hong Kong. But the older I got, the more sensitive I became to MSG and I got dizzy eating the yang chow and salted fish rice.
The Mandarin Oriental in Manila touted that its Cantonese dishes had no MSG and excess sodium. They were right. Whenever I ate there on business functions I could tell their Cantonese dishes had almost no taste whatsoever.
My OLD OLD OLD haunt was and still is occasionally Wo-Hop down in the cellar. After every meal I would get chest pains climbing the steps. They would last about 20 minutes. The first dozen times it scared me but now it's "Yep, the old Lo-Mein attack."
I USE MSG in my own cooking but by the pinch and never get CRS so I know that when I get it from a restaurant they must use an IMMENSE amount.
I am a decent diagnostician and over the years I have decided that the cause must be a clamping down of arteries in the heart, lungs and brain probably caused by glutamic acid.
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