Search Details

Word: szechuan (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

...purpose!). Now you think your calling is to devote yourself to studying East Asia. Ni-hao and Konnichiwa. Take a seat next to the idiot who’s here because he enjoys watching Sailor Moon and wants to write his thesis on why possessing a tamagotchi and liking szechuan chicken gives him the right to stake his claim as an EAS scholar. Lucky for you, despite the bevy of unavoidable but surmountable requirements, the East Asian Studies department is a pretty kick-ass place to spend three years if you are genuinely interested in anything related to Asia. History...

Author: NO WRITER ATTRIBUTED | Title: East Asian Studies | 9/14/2006 | See Source »

...remains adamant, however, that the large numbers of Asian students frequenting the Kong mean that the menu “can’t be half bad.” He cites spicy Szechuan fish in black bean sauce, Chinese-style eggplant and crab Rangoon (“I like the cream cheese”) as his personal favorite house specialties, with the restaurant’s signature Scorpion Bowls clearly its most popular beverage. The large, shared bowls of punch are served on both floors of the Kong, along with a selection of fruity cocktails and bottled beers ranging...

Author: By Jennifer A. Woo, CONTRIBUTING WRITER | Title: Cheers to 50 Years of Scorpion Bowls | 11/13/2003 | See Source »

...Phoenix reviewer also writes that the Pu Pu carries a variety of types of Chinese food, from Taiwanese to Mandarin-Szechuan, as well as hard-to-find cold appetizers...

Author: By Elizabeth A. Gudrais, CRIMSON STAFF WRITER | Title: Above and Beyond the Name: Pu Pu Hot Pot Sizzles | 3/3/1999 | See Source »

...Phoenix reviewer also writes that the Pu Pu carries a variety of types of Chinese food, from Taiwanese to Mandarin-Szechuan, and a list of hard-to-find cold appetizers...

Author: By Elizabeth A. Gudrais, CRIMSON STAFF WRITER | Title: Pu Pu Passes up Flashier Restaurants by Pleasing the Palate | 3/3/1999 | See Source »

...rest of us to tap into that dream is to play around with their new books. The apple confit may have been a disaster--"I don't know what happened," Vongerichten says sorrowfully--but other recipes from Jean-Georges, like the seared tuna with Szechuan peppercorns, prove remarkably simple, if lacking a four-star polish. Ducasse: Flavors of France is another matter. Stunningly produced and poetically written, it is also more intimidating: heavy on costly truffles and types of fish not available in the U.S. For even the more ambitious amateurs, perhaps the best approach is to splash...

Author: /time Magazine | Title: Food: Dining for Dollars | 12/14/1998 | See Source »

| 1 | 2 | 3 | 4 | 5 | 6 | 7 | Next