Well folks, we’ve entered the final ten days! I don’t know about you, but to me that’s crazier than a person who refuses sprinkles on their sundae. Now that double digits have given way to single ones, the end feels unbelievably near, and I’d be a liar if I didn’t say I’m a little tuckered out. While I do need a break, lately I’ve been relishing just how many experiences I can now tuck into my archive – story after story and so many new acquaintances.
365 has done a lot for me, and one of the things has been to increase my tolerance for spice. I’m still a real chicken when it comes to chili, but at least now I’m able to enjoy a Szechuan meal without worrying I’ll turn red and pass out. Yesterday’s meal at Wang Shun Ge is the perfect example; my friends Lindsay and Andrea joined me there yesterday for lunch, and since they’re all about the chilies, we ordered “with heat.”
Actually, none of it ended up being too hot, because I was able to eat all of it, and LOVED IT. We had lamb with cumin ($16.95), Chongqing chili chicken ($15.95), green beans with ground pork ($12.95), stir-fried hot and sour potatoes ($8.95), pork and cabbage dumplings, and xiao long bao ($4.95). There were some Shanghainese items on the menu as well.
In look, smell, and taste, this meal was outstanding. The lamb arrived first, and was all things I want in a meat dish – gorgeous flavour, tender, thinly-sliced lamb, and spicy in an addicting way. This is some of the best lamb I’ve had in Richmond.
As for the green beans with pork, by the end of the meal not a single one remained on the plate. We loved these things SO MUCH, I genuinely think we could have eaten two orders of them. They were the perfect balance of salt, garlic, and chili, with only some peppercorns and ground pork remaining after we’d plowed through them. And we literally did plow.
The chili chicken was also wonderful – a bit sweet, with plenty of heat, and crunchy fried Szechuan peppercorns that shriveled and cracked open in the pan.
In Szechuan, the most common way of cooking potatoes is to slice them into slivers and stir-fry them with chilies, oil, and a few other seasonings. They’re cooked until they no longer taste raw, but still retain some crunch. This was my first time trying potatoes this way, and I really enjoyed them.
I could have eaten the entire plate of boiled pork and cabbage dumplings to myself. Enough said.
The xiao long bao weren’t the best I’ve had, but they were good. The pork inside them was really tender, though the wrappers were a bit thick.
Overall, this was a meal I certainly won’t forget. My company was lovely, our server was one of the friendliest and most accommodating I’ve had in Richmond, and the food was SO impressive. I thought I would just come to tolerate Szechuan cuisine, but this meal proved I can truly enjoy it. Also, I wouldn’t be surprised if I walked by Wang Shun Ge today and saw Lindsay and Andrea seated inside, each chowing down on their own orders of the fried green beans.
Seriously. That good.
Cash and cards accepted
Some vegetarian options available