Lan Sheng Szechuan Restaurant
New York, NY 10018
Village Voice's Description
Making good use of garlic and tingly sichuan peppercorns, this Michelin-starred Sichuan restaurant in Midtown West hits all the staples of the cuisine: Ma Po Tofu, Dan Dan Noodles, and Camphor Tea Smoked Duck. But the menu also features an extensive selection of offal in chile sauce, and makes good use of such hard-to-find meats as rabbit, frog, and catfish in its entrees. Catering to the Midtown office crowd with daily lunch specials, and to milder palates with a selection of generic Cantonese dishes (General Tso's Chicken, Pork-Fried Rice), while also taking an unusual level of care with its vegetarian dishes (especially good are the salt-and-pepper lotus root and pumpkin sauteed with green chilies. Headed by a chef trained in Chengdu, this unusually versatile restaurant has a friendly, accommodating staff, and it even offers beer and wine to wash everything down. --Diana Clarke
Tips from foursquare
The restaurant boasts authentic and inexpensive Sichuan cuisine. It offers really good spicy fillets and tasty tanyuan, sticky rice ball with sesame fillings.
Order the Ma Po tofu and the fish hot pot. You will love your tingly tongue.
One Michelin star.
Braised beef at Lan Sheng Chili-heads can skip the mapo tofu and go straight for the unassumingly named braised beef: It’s the spiciest item on the menu at this midtown Szechuan spot. Even the rest...
Stir fry chicken and dan dan noodle.
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