Chuan Lu Garden is a Szechuan restaurant located in Orlando that specializes in spicy Szechuan cuisine. The menu includes many dishes that are highly spiced with chili peppers, Sichuan pepper, garlic, and ginger. Some notable dishes mentioned include a cold mung bean dish served with a spicy sauce, extremely tender wontons in chili oil and soy sauce, sliced beef in a fiery chili sauce, and hand-pulled noodle soup. The restaurant offers authentic Szechuan flavors but warns that the dishes are very spicy and intended for those who can handle bold flavors.

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http://travelerfoodie.wordpress.com/2013/04/24/there-is-a-szechuan-fire-breathing-dragon-at-chuan-lu-garden/
There is a Szechuan fire breathing dragon at Chuan Lu Garden
by Traveler Foodie
Chuan Lu Garden.
Every so of ten my mind is set on a particular restaurant. As I was driving towards that restaurant, out of
nowhere I spotted this huge sign along Colonial Dr. It just so happened that the Sage was in the car. I’ve seen
this word “Sichuan or Szechuan” on every American Chinese take out menu. But an entire restaurant that boast
this cuisine? This I had to see.
Chuan Lu Garden is right next to Ginza Japanese Steakhouse along Colonial Dr. in the Mills 50 area. One step
through the door and you are in the dining room. There are about 10 highly polished tables and chairs. The
walls are sparse with blood colored Chinese red. From the entrance to the lef t is a long hallway that leads to
the shared restrooms of Ginza. Two restaurants sharing a common restroom? Brilliant idea, until I got the bill
and the top said Ginza also. I guess same owners, two dif f erent spaces, dif f erent cuisines, dif f erent
restaurant, same restroom. Wonder if they share kitchen?
The f irst couple pages of the menu showcases Sichuan dishes. I am sure you have all seen the little red
pepper on American Chinese take out menus denoting “hot and spicy”. It is no dif f erent here. However, this little
symbol was next to almost every item in the Sichuan Section. Szechuan Cuisine, as it is called in North America,
is a type of Chinese cuisine that boast bold f lavors incorporating garlic, chili peppers, the uniquely f lavored
Sichuan pepper, peanuts, sesame paste, and ginger. Chili in the f orm of oil, f lakes, and paste is highly utilized.
The lunch portion of the menu is your regular American Chinese f avorites like Spring rolls, Egg Drop Soup,
Fried Rice, Lo Mein, and the gamut of Stir f ried dishes. With the Sage’s caref ul guidance we made a f ew
choices. I have to compliment the server on thorough knowledge of every menu item. Great representation of
the cuisine.
CA4. Chuan Bei Liang Fen – Northern Szechuan Style Bean Gel is served cold. Mung bean sheets are boiled
to tenderness, cut into chunks and served with a savory sauce consisting of soy, sesame paste, and chili oil. I
rather appreciated that the entire dish was not doused with sauce. It gave me an opportunity to taste the gel
chunks as they stand alone and adjust the heat level as my palate got acclimated. Be f orewarned this is a very
spicy (as in high on the Scoville scale) dish. The heat creeps up and smacks you, bef ore you had a chance to
realize you went too f ar. Caution! Or if you are a heat f an, let the perspiration roll.
CA5. Hong You Chao Shou – Szechuan Wonton, stuf f ed with pork and served with chili oil and soy sauce.
Amazingly tender and succulent little morsels of pleasure. These wontons were so tender they literally melted
in my mouth, I was caught of f guard. I was expecting a dumpling texture, but this is way more tender. Do I have
to repeat the heat warning?
CB1. Shui Zhu Niu Rou – Sliced Beef in Special Hot Chili Sauce, is a watery dish that blazes with f ire. The
beef is delicate and tender with good heated note. Under the beef lies napa cabbage as if to cool the palate.
The watery sauce is an explosive soy and Sichuan bean sauce combination. Chili f lakes add more heat.
Individually, all the elements of this dish carry their own, collectively they work a harmonious melody that reels
in your burning palate to the very last drop. There is a bowl of accompanying rice to ease the burn.
CN1. Lanzhou – Beef Hand Pulled Noodle Soup, is one of the many specialties of this restaurant. The
noodles are pulled or made by hand at time of order. No prepackaged noodles here. How did I verif y this? By
chance, I happen to go to the restroom and my curious glance went towards the kitchen window. You guessed

2. it, the chef was whooping away at some noodles. Looking at the noodle section on the menu, on the right side
are three columns of prices. The lef t side is pulled noodle, the middle is shaved noodle, and the right is rice
noodle. This particular broth was very delicate, clean and balance with subtle hints of ginger. The noodles were
sof t and slightly chewy. Beef slices were perf ectly poached.
Table Condiment – As if there wasn’t enough heat on the plate, there are these little darlings available at your
f inger tips. Chili and sesame oil.
A word of caution. This restaurant and Sichuan cuisine is not f or the f aint of heart. Yes they may be able to
accommodate your tender belly. But know this, there is only so much they can turn down the heat level as the
ingredient is by nature hot. Another word of wisdom, clear the hair of f of your f ace, avoid at all cost touching
your f ace or any body part af ter touching any of this f ood. On the other hand, live a little and challenge your
palate. There is heat, but there is also great, bold f lavors in these dishes. Star of Parts Unknown, Anthony
Boudain said on Piers Morgan Tonight, “The next big trend in American dining will be very niche regional
cuisine.” Looks like the owners of Chuan Lu Garden were tuned in also.