We haven’t sampled Chinese food straight from its source in nearly a year, and we have been on the search for some quality homestyle grub. Yes, many American Chinese restaurant establishments may carry some of the basic stock of “actual” Chinese food — noodles, a variety of meats, rice, oyster sauce, spices —however, they are not assembled, crafted and presented in a way that would be recognizable by the general American population. There are eight culinary traditions of China, which represent varying regions and their flavors: Yue, Hui, Lu, Min, Su, Xiang, Zhe and our personal favorite, Chuan. Known for bold flavors, spicy chili peppers and ginger, Sichuan-style cuisine is one of China’s most popular and delicious culinary traditions.
We headed over to Rockville, Maryland, the center of a bustling Chinese immigrant community and home to many of our favorite and more authentic Chinese restaurants. Though unassuming from the outside, Sichuan Jin River’s culinary flare will not fail to please. Entering the restaurant, one gets the sense that many of the older, first generation immigrants from China tend to be patrons of the establishment. Large tables, a loud and lively environment and a flurry of motion from staff and patrons entering and exiting make for an exciting environment on par with the character of its food. We got straight to business as soon as we were seated by a very energetic and polite waitress. We ordered the hearty sliced potatoes and chili peppers, thinly sliced spicy pork stomach, cumin beef and an assortment of vegetables that included bok choy, cabbage and broccoli.
After only a short wait, our dishes came flying out of the kitchen one by one. It’s important to note before going any further the four key characteristics of Chinese food: color, aroma, taste, and texture. First came the sliced potatoes, a traditional dish universally found in China but made uniquely Sichuan with the addition of special imported peppers. Best while hot (which goes the same with the rest of the dishes), we quickly devoured the dish and washed it down with some of the complimentary tea. Next came the cumin beef, grilled and plastered with spices and a thin layer of crust, which was by far the most interesting and most spicy dish we had eaten. Each bite was full of flavor that emanated and lingered for the better, a beautiful execution aesthetically, and enough to feed a group more numerous than just us two. Though we were at first afraid to sample the pork belly, it had been recommended to us so many times that we just had to see what everyone has been talking about. Spicy enough to make you cough, it comes in a circular shape as a cold dish. The texture, gelatinous but hard and crunchy, may not appeal to al, but as we left our table we were undoubtedly satisfied with the entire meal.
Sichuan Jin River, firmly rooted in the Rockville Chinese community and considered one of its best restaurants, has won our vote, and we would encourage anyone to make the trip on over to Rockville as well for a pleasant experience.
Helen Guo is a sophomore in the School of Foreign Service. Jacob Richey is a sophomore in the College.DINING DUO appears every other Friday in the guide.
