There are dozens and dozens of Chinese restaurants along the Wasatch Front. And frankly, the vast majority are mediocre. Szechuan Garden is a rare exception. For over 35 years, Chef Meng has been cooking Szechuan cuisine in prestigious venues around the world, and he’s a lifetime judge of the National Ranking chef test in the Szechuan Province. So, we’re quite fortunate to have him here cooking for us. Orders of camphor tea-smoked duck, sha cha beef, Da Ching chicken, and hot & spicy eel are all dishes to get the party started. And true, it’s difficult to choose between “intestines with pickles,” “hot & spicy intestines,” and “intestines in chili broth.” But that’s just a translation and/or queasiness issue. Order the salt & pepper pig’s feet and thank the lord Chef Meng found his way to Utah.
