When it comes to dining out, I have to admit that I’ve had my fill of the chop suey/industrial complex that represents Chinese food that came of age during the Cold War. I’m looking for something a little different. More importantly, I’m looking for something authentic. (I heard recently that China does not have a big restaurant take-out business, ironically enough.) And then I popped open a recent issue of the Weekly Volcano only to discover Ken Swaner’s review of Tacoma Szechuan at 9601 S. Tacoma Way:

“Hot Pot, a Chinese favorite, epitomizes both Sichaun cuisine and Tacoma Szechuan. Practically hedonistic, the fondue-like meal of meats and veggies dripping with orange oil from the chilis brings the table together in conversation and camaraderie. I’d start there with a group of friends, then return to [Tacoma Szechuan] often, traveling through the menu like Marco Polo, experiencing China without the 17-hour plane ride.”

Yeah. That’s what I’m talking about.

–James

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