Spicy Pork Sausage & Rice Cakes Chinese Broccoli & Crispy Shallots

There’s a branch of the Grand Sichuan on St. Mark’s Place in the East Village, just a few blocks from our restaurants. I eat there a lot. A lot. Fish with noodle hot pot, braised chilli beef, house special pork, dan dan noodles—there’s lots of good stuff on that menu.

After one of many meals there with the crew from Ssäm Bar, I goaded them into doing something like the oily, spicy food we were eating so much of. I think I had about this much input on the dish: “Use some Sichuan pepp