Smoky Wok Tossed with Spicy Asian Chili is fried chicken toasted with peppers, celery, scallions and toasted garlic.
Ding BBQ and Hot Pot Restaurant specializes in Szechuan cuisine, known for its spice factor and as a result tends to feature peppercorns. Their menu is full of piquant dishes, but according to Manager Lisa Yan most dishes can be made mild if requested by customers. Smoky Wok Tossed with Spicy Asian Chili is representative of Szechuan cuisine. This fried chicken dish is served in a cute bird basket, and is toasted with two kinds of peppers (dry pepper and peppercorn), celery, scallions and toasted garlic. If you avoid the peppers the spiciness is bearable, but those who prefer a mild taste can try the similar Diced Chicken Sauteed with Three Peppers.
Although their specialty is Szechuan cuisine, another of the restaurant’s popular items is hot pots, which come with a variety of soup options such as spicy, Chinese chicken herb, old duck radish, pork bone and vegetable. With the soup hot pot you cook it yourself at the table (as you do with barbeque), but Ding also offers dried hot pot in various degrees of spiciness. For this one you pick a minimum of three ingredients from a long list of proteins and vegetables, and your meal is prepared in the kitchen with various sauces.
For the hot summer months, Yen recommends cooling off with appetizers like Spicy Sour Bean Jelly and the addicting Garlic Cucumbers, made with scallions, garlic and sesame oil. Ding has a full bar as well as a great lineup of desserts, so expect a delicious meal from start to finish.
Don’t miss the delectable Sliced Pork Belly with Chili Soy.
Finish your meal with Wine Glutinous Rice Ball, mochi in homemade Chinese rice wine with goji berry and egg.
Ding’s relaxing interior makes you forget the hustle and bustle outside.
Ding Chinese Szechuan Hot Pot Restaurant
234 W. 48th St., (bet. Broadway & 8th Ave.), New York, NY 10036
TEL: 212-265-0828 | www.dingasianszechuan.com | Mon-Sun: 11 am-11:30 pm