I was utterly exhausted, sweaty, sore-and the happiest that I had been all day. After all, its not every day that you get to upgrade your black belt to its next rank. But as a Taekwondo Martial Artist, that is precisely what I had done. Along with the rest of my fellow test takers, we had thrown every possible kick, punch, and technique that we knew for the past 2 and a half hours. Needless to say, everyone was famished by the time testing had concluded. So, as is tradition for our school, the Master, his panel of blalckbelts and the test takers all set about to refuel and replenish at our favorite Chinese restaurant: Cheng Du, Taste of Szechuan.

Originally called Jani, some new owners had taken over around 2 years ago and completely refurnished the place. Stepping inside, one is greeted with an overwhelming Chinese theme, complete with Chinese art and koi fish. It certainly gives off an “authentic” feeling to the causal goer. But it is a beautiful decor regardless. It is as if you find yourself transported to another place, and it is very atmospheric. Of all the Chinese restaurants that I’ve eaten in, this is by far the one with the best tasting food. It is an easy choice to go to.

The restaurant is fairly quiet and mostly empty this Saturday afternoon. Yet it takes a surprising amount of time for our group to be seated. Service is sadly not this restaurant’s strong suit, although the food more than makes up for it. As we walk to our table, I causally ask my friend what he’s going to order. Although the school is rather diverse, the upper ranks of black belts are mostly Caucasian. He happens to be one of the few Asian black belt’s we have, and the only one with us today. “I dunno, it’s all Chinese food, I have this kind of stuff every day at home” he says back to me. I think about this for only a moment, as my hunger overrides any higher thought I might have at the moment.

We sit down at a large, round table, complete with a Lazy Susan in the middle. For those of you who’ve never heard the term, a Lazy Susan is a rotating device used to pass food along a table so the customers don’t have to reach over to grab different dishes. Not sure of what to get, we order a little of everything: family style. The dumplings come first, filled with Pork and Vegetables. Usually I get mine fried but today there steamed, and honestly they taste delicious. As I make small talk while sipping my tea (which I sadly couldn’t tell you what is was, as I am no connoisseur of teas), the rest of the food slowly comes out, as if the staff is in no rush to provide us with our meals. In fact, they ask the master if he actually wants to order, or just wants to sit back and sip tea! I would have had a good laugh about it if I wasn’t so hungry. But when the food does finally arrive, the taste more than makes up for it. It was, without a doubt, worth the wait.

Twice-cooked pork, with just the right amount of spice. Eggplant in garlic sauce, buttery and savory. Orange chicken in a honey glaze, sweet and crunchy. White rice, and lots of it. An assortment of other vegetables including peppers, onions and mushrooms fill out the rest of my plate. Of course, my favorite dish is the Mongolian beef, savory and juicy, a nice compliment to my dish. It is sliced thinly into several pieces, tender, accompanied with Broccoli. Dripping in soy sauce, it causes an explosion of flavors as my taste buds take in all in. It goes down very easily, leaving me wanting more.

Naturally, Mongolian Beef is, of course, not actually from Mongolia. It is a Chinese invention, as no ingredients or cooking techniques actually come from Mongolian cuisine. Rather, it is a popular Taiwanese Dish, made at many Mongolian Barbecues on the island. I honestly never even thought how Chinese cuisine could also have misnomers, how like American Chinese food, it also creates an image in the mind of its eaters. The steak is usually Flank steak and generally not too spicy. I generally prefer savory flavors over spicy one’s although I am not completely turned off to spicy flavors, as evident by the twice-cooked pork. But even I can only handle so much spice, hence why I prefer the Mongolian beef. This Mongolian beef was no exception and was certainly cooked to perfection. I wonder just how “Americanized” this dish has become. And does this count as “authentic” Chinese cuisine? Authentic or not, it tastes great, and is quickly devoured.

Everyone is laughing, elated as our tired bodies would allow us to be. Naturally, we had stayed away from the more exotic stuff for the most part. On the menu, an entire section is devoted to Americanized Chinese food. I have occasionally strayed from this section although that is primarily what we order from. Sometimes I feel adventurous, but today we stick with what is familiar. Our taste buds are well rewarded for it. czch

Of course, what meal would be complete without fortune cookies? “Success comes to those who work hard”. How fitting a fortune for what we had gone through. Overall, I was highly satisfied with my experience at the restaurant. The service left a bit to be desired, but the food was exceptional. I’d highly recommend to anyone looking for a flavorful meal!

Chengdu, Taste of Sczchuan

https://www.yelp.com/biz/cheng-du-franklin-square-2 (their main website is down, sorry!)

947 Hempstead Turnpike, Franklin Square, NY

Cost: Fairly pricey, but portions are generous

Service: Relatively slow

Taste: Delicious. Most of the food is on the spicer side but their are plenty of options available.

Rating: 4 out of 5 stars