Asian Chicken Lettuce Wraps - Taste and Tell
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Currently Cooking FromWelcome to Chengdu Cuisine of China - West Hartford, CT
Year ofthe BullYear ofthe DogYear ofthe DragonYear ofthe GoatYear ofthe MonkeyYear ofthe PigYear ofthe RabbitYear ofthe RatCuisine of China179 Park RoadWest Hartford, CT 06119860-232-6455Fax: 860-232-3002Year ofthe RoosterYear ofthe SnakeYear ofthe Tiger
The most incredible Chinese food you'll taste in a lifetime!
Copyright ©
by Chengdu Cuisine of China
Monday - Thursday: 11:30 am - 10:00 pm
Friday - Saturday: 11:30 am - 11:00 pm
Sunday: 12 Noon - 10:00 pmOPEN LATE FOR
MON. - THURS. TIL 10:30 pm - FRI. & SAT. TIL 11:30 pm
Chengdu Cuisine of China Has a Splendid Menu, Friendly Atmosphere and Great Service
Anyone who orders Chinese food at Chengdu quickly notices the difference between our cuisine and the ordinary food people eat from their neighborhood Chinese restaurants. Whether you want meat, seafood, or vegetarian dishes, we use the freshest ingredients, blend them well and cook them properly.Your dining pleasure begins in our dining room complete with tablecloths and napkins. We like to maintain a friendly atmosphere where people of all ages can feel comfortable. Parents can bring their kids for a nice time out. Casual attire is permitted.Chengdu has full liquor service for patrons over 21. There is a lounge adjacent to the dining room with tables and some seating at the bar. Food service is available in the lounge.We welcome takeout orders and even have
that are for takeout only. Call us ahead of time and your order will be ready. What You'll Find on Our
in Addition to Traditional Chinese Food Dishes:Steamed Wonton in Spicy SauceCrab Meat Velvet SoupJade Jade ToFuRock 'N' Roll BeefStirred and Tossed CalimariVolcano SteakHoney Walnut ShrimpHokkien Fried RiceGinza Udon Noodle (Japanese dish)Chengdu Bacon ShrimpChicken Soong with LettuceThai Basis Chicken or BeefStuffed Shrimp TofuSalmon Au JourBaby Bok Choy with Shiitake MushroomsEnjoy our weekday happy hour bottled beer special before your dinner or with an appetizer. We'll help you celebrate all your favorite holidays and we hope you'll join us for ChineseNew Year!Our SpecialtiesOur
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3秒自动关闭窗口Tables for Two: Shun Lee West - The New Yorker
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Photograph by Dina Litovsky
If movies, as Martin Scorsese once put it, “fulfill a spiritual need that people have to share a common memory,” so, too, do restaurants, especially when they manage to stick around for decades without changing much. Shun Lee West—the beloved Lincoln Center standby owned by Michael Tong, an early purveyor of “haute Chinese food”—underwent a renovation recently, shifting its color scheme from black, gold, and white to black, gold, and red, with new paint, carpeting, and napkins (still tucked into wineglasses, wedding-banquet style). The menu has been updated to include a gluten-free section (Chicken Soong in Lettuce Wrap, Heavenly Fish Filet). Otherwise, it doesn’t feel very different from the way it was in the nineteen-eighties, when it opened: charmingly terrifying, fire-eyed alabaster monkeys hanging from the bar and a majestic, glowing dragons circling the high-backed booths in the two- seasoned, unflappable waiters in vests and ties. If there’s never been a better time to eat Chinese food in New York, there’s never been a worse time to eat at Shun Lee, where the menu harks back to an era when Chinese restaurants pandered to timid American palates, and the prices are absurdly high. But there’s something deeply comforting about starting a meal with Shun Lee’s greasy, blistered version of the kind of crispy noodles that come in a wax-paper bag with Chinese takeout, dipped in little bowls of duck sauce and astringently hot mustard. And where else can you see largely bygone “Old Favorites” like egg foo yung and chicken chow mein so proudly displayed? Dishes with elegantly metaphorical names—Lily in the Wood, Ants Climb on Trees—smack of a more poetic era. On a recent evening, the Lily in the Wood was a grave disappointment, consisting of still-gritty steamed bok-choy hearts overlaid with tough, chewy shiitakes and drizzled with an aggressively bland, clear sauce. But the Ants Climb on Trees was a clever delight, slippery tangles of beef-flecked cellophane noodles resting atop crisp stalks of Chinese broccoli. Serviceable Shanghai Soupy Dumplings were elevated by the convenience of their presentation, each delivered in its own ceramic spoon. With a little nudging, a waiter was convinced to recommend an off-menu dish: glazed, red-cooked pork-belly Tung-Por, named, he said, after a Song-dynasty poet. It was succulent and sweet, unlike a dish of rather difficult to eat short ribs stewed in soy and rock candy, whose description declared, “It is authentic.” As is true of so many of the city’s lasting establishments, Shun Lee hasn’t stayed open on the basis of its long-surpassed culinary merits. But here your waiter will arrange your dishes on a small folding stand next to your table, then portion them out for each person in your party, with plenty of time to make it to the opera or the ballet. Shun Lee is just like you remember it. ? Open daily for lunch and dinner. Main dishes $16.95-$39.95. . Sign up for the daily newsletter.Sign up for the daily newsletter: the best of The New Yorker every day.
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