![]() |
(jodi hilton for the boston globe) |
Short Orders
Chinese Sichuan cooking is best known for its heat, and on the menu at Sichuan Garden in Brookline Village, chili-laced dishes abound. But this cooking style employs a range of flavors and textures. Some, like mellow cucumbers and mild soft tofu, tame the heat, while others nudge it forward. Wok roasted shell-on prawns ($12.95) are lightly battered and fried, then ... (Full article: 539 words)
This article is available in our archives:
Globe Subscribers
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $4.95 1 article
- $9.95 4 articles
- $25.95 Monthly






