Spicy Asian – Authentic Szechuan in Ithaca

Wherever I go, for work or for personal travel, I like to hit a good restaurant during my trip.  If that restaurant can be a Silk Road restaurant, all the better.  I had the chance this past weekend to find a little gem of a Chinese restaurant in downtown Ithaca, New York.  Spicy Asian restaurant is a small place on Elmira Road, that delivers a knockout of a great dinner.

The restaurant has two menus.  the first is packed with Chinese-American standards like General Tso’s Chicken and Orange Chicken as well as Egg Rolls and Wonton Soup.  The second menu, and the reason I chose to dine there, is a menu filled with authentic Szechuan specialities featuring sour cabbage, tripe, frog, pig trotters, and fish prepared in a myriad of different ways.

Meal at Spicy Asian in Ithaca, NY
Meal at Spicy Asian in Ithaca, NY

I started with a couple of appetizers I just couldn’t resist: peanuts in black vinegar and a tea egg. The peanuts were boiled to perfection and mixed with black vinegar, Asian cucumbers and spring onions, and the tea egg was fragrant with star anise and cinnamon with a gentle flavor of strong black tea.

For the main course, I chose the Sliced Fish with Sour Cabbage. The fish was tender but firm, and easy to eat with chopsticks, in a savory and lightly sour brown sauce. The cabbage was sliced into long ribbons that provided a strongly sour accent to the mild white fish.

I sipped green tea throughout the meal and afterwards got to chat with the owner’s mother and beautiful young daughter. I wish I had more time to spend with them and their little gem of a restaurant, and I have only one regret – that I wasn’t dining with a group of people to sample more of their wonderful food.

If you are in Ithaca and looking for some really good Szechuan specialities, Spicy Asian is highly recommended.

(Words and photo by Laura Kelley.)

A Review of the Viking Cookbook, An Early Meal

An Early Meal by Serra and Tunberg
An Early Meal by Serra and Tunberg

Raiders… conquerors… fierce in battle and strong in family. These are the images that the world has of Vikings. We know where they lived, and to some degree how they made a living. We know which gods they worshipped and how. Yet the bulk of our knowledge consists of broad brush strokes that omit the nuances of everyday life. The Vikings recorded many things, from The Sagas to business transactions and personal letters. But beyond a brief and occasional mention, two of the many things they didn’t write about were what they ate and how they prepared their meals. The Vikings left no recipes.

Read the rest of my review of the Viking cookbook, An Early Meal on the EXARC (Experimental Archaeology) website.

Global Table Adventure: Georgia

Sasha Martin has just completed a week of cooking some of my favorite dishes from Georgia adapted from The Silk Road Gourmet Volume One. For a look at her meal review, beautiful photos of the preparation and recipies check out her Global Table Adventure Website. Its a great project: 195 countries, 195 meals, 195 weeks. The site is informative, interesting and full of personal insight and great food!