Tasty China

Tasty China Restaurant Review:

Szechuan cooking, the genuine article, is the focus here, so “hot” is a word used frequently to describe these dishes. What’s fun is to let Dahe Yang, now back in partnership with chef Peter Chang, choose what you should try. Otherwise, get an eggplant dish, pork belly, and perhaps some calamari. Although it’s a bit salty, the crispy duck is sweet and moist, and, yes, very crispy. Snow pea tendrils come to the table aromatic and bright green, piled in a huge unadorned heap on a plate. Cold sesame noodles provide such intriguing, spicy flavors that you don’t mind the rather mundane presentation. Our chef’s special was a mince of beef with hot peppers to be heaped into a pancake and eaten like a sandwich---a Chang signature item. Prices are in the mid-teens for most dishes, and portions are huge, easily enough for three to four persons, especially if you order more than one dish. No alcohol is available, but you may bring your own. We‘d suggest Riesling and rosé for this fare, or some good beer. But bring your own glassware, too.