No clunkers, no leftovers. True, the five of us quibbled among ourselves — fish in bean curd sauce ought to have sported more fish, "ants climbing on trees" might have been a tad less wet, Chong Qing spicy chicken could have been less littered with largely decorative chiles — but for $21 a head, all in, we packed away loads of food, and happily so. The one revelation from our meal was fried corn, which can serve as appetizer, as midcourse palate freshener, or, given its sweetness, as dessert. For more photos, see the EIT page on Facebook.
H/T Phil Feil (via private communication)
Hot Kitchen Sichuan Style
133-43 Roosevelt Ave. (Prince St.-College Point Blvd.), Flushing, Queens
718-460-4100
