Peter Z. wrote: >A new gem of a Szechuan-Mandarin restaurant has opened up in the New >Chinatown Mall. We went there tonight. It is called Mandarin Chef >(in Chinese is Chuan Bao Yuan = Sichuan Garden). It's located at the >extreme west wall of the New Chinatown Mall at Cermak and Archer, >and can be recognized by a blue awning. > >The chef was trained in Taiwan and has a broad repertoire. We ordered >a meal for six family style, which included clam soup, baked lobster, >Chinese hollow spinach (kong xin cai = empty heart vegetable), baked >Sichuan chicken with mushroom, baked grouper with spicy sauce, blood >with vegetables (tastes delicious, don't let the idea turn you off), >whole shrimp simmered in a fruity broth of prunes and lichi. The >appetizers were delicious too. Total to fill us all up was $17 per >person, including tip. I highly recommend this restaurant. > >-- >Peter Zelchenko ([email removed]) | Design Engineering >1757 W. Augusta Blvd. | (Whatever that means.) >Chicago, Illinois 60622-3209 | >312-RED-BIRD | what kind of blood came with teh vegetables? Chicken, beef, dog, human?
Chicago, IL