In Peter Lilienthal's consumer guide feature, he talks about his experiences at Ryan Ran's restaurant in Chanhassen, Minn. Serving authentic Szechuan and Mandarin dishes, Lilienthal was not disappointed with the entrees.
Based on how Lilienthal has structured his article, he not only rates the restaurant, he also adds a lot of color to the feature by describing his experiences at Tian Jin. I thought his narrative was interesting because through the details he provided, you felt as if you were experiencing the food and the atmosphere along with him.
He starts out by giving a description of the scene and atmosphere at the restaurant. The walls were painted red, assorted lanterns hung from the ceiling, and ornate dark wood tables filled the restaurant.
After taking in the scenery, Lilienthal indulges in more than 12 entrees. What was served was not the typical kung pao chicken. He sampled "mandarin beef with golden garlic, chung king chicken (light, colorful, and bursting with spices), head cheese-style ma la beef, herbal cumin lamb, and boiled fillet of sole served in a piquant Szechuan sauce."
Although Lilienthal's overall experience was an enjoyable one, he wants the readers to be aware of the inconsistent pace of service. "At times the pace is too swift and at others it can be on the slow side. It's a small price to pay for a truly memorable experience," Lilienthal said.
His other recommendation? Leave the ordering up to the waiters and waitresses, and prepare your palettes for some amazing Chinese cuisine!