Wu Liang Ye


36 W 48th St, New York

Phone: 212-398-2308

Shredded Pork in Spicy Garlic Sauce

Wu Liang Ye is definitely one of the better Szechuan restaurants in New York City. The food is good, but I thought the individual dishes are quite pricey...maybe that's just "midtown" prices. Seems like this is also a suitable place for group dining since the dining room is quite huge and it's furnished with a number of large round dining tables that can accommodate about 10-12 people per table.
Gan: Szechuan food is always one of the best of the Chinese cuisine. As with any cuisine, strong spices were used in the old days to preserve food in addition to the seasoning. The trick is to use it to enhance the taste of the ingredients and not overpowering. In szechuan dishes however, it seems the stronger it is, the better it is. Strange.

Twice Cooked Pork
Gan: Classic Szechuan dish. "Twice cooking" it means the meat, which is usually pork belly, is blanched or boiled in water with ginger and salt first before cooking it again by stir frying it with the condiments and sauce.

Mabo Tofu
Gan: Another classic Szechuan dish. There's a legend of the pock-marked old lady which explains the origin of this dish.

Baby Eggplant in Spicy Garlic Sauce

Pepper Steak

Steamed Whole Fish with Ginger and Scallions

Our friend Ying who organized this dinner. Thanks Ying!
Gan: Ying Ying is one of the glue to the social circle among Malaysians in NYC. She and a few friends were cooking up some philanthropic ideas and were graciously sharing ideas with us at the dinner.

Wu Liang Ye on Urbanspoon


boo_licious said...

Food looks good and most impt, so does the company. Thxs for dropping by the blog.

Sarah & Gan said...

thanks, boo. always love your blogsite. a true malaysian foodie should have the masak masak site in their bookmark: http://masak-masak.blogspot.com/

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