36 W. 48th St., New York, NY, 10036
nr. Fifth Ave.
By ssslll on 3/3/2013
Every Chinese employee of a Wall St firm has been coming here religiously since the early 1990s. Surely piles of programmers, PhDs, and otherwise Chinese people can't be wrong? Get the hui guo rou (double cooked pork belly), the fu qi fei pian (husband and wife slices: beef and tongue slices), the dou ban yu (black bean fish). Who cares about service? This is the best Sichuan food you'll get in NYC. Everyone's always talking about this or that hidden place in Flushing, but those chefs haven't been trained professionally in China --- they're just Chinese people who can cook ok.
By ywwan on 11/5/2005
One of my all time favorite Chinese restaurants in the world for delicous, spicy Szechuan cuisine. To start, the tan-tan noodles, camphor duck and spicy dumplings are must haves. And you will be blown away by the fish soup - no it is not at all fishy but spicy and very appetizing. The menu has a lot of variety - try the spicy chicken with capsicum if you are health concious, otherwise go for the version prepared with bacon. The ma po tofu is excellent and the lightly salted spring beans makes a good non-spicy choice. The deep friend and sauteed fish filets is another divine dish from this wonderful menu with lots of variety. I cringe whenever I hear anyone order General Tso's chicken, lemon chicken and steamed chicken with broccoli - you can get that in any old Chinese restaurant, its simply criminal to order that here! The restaurant is named after a place in Chengdu, known for their burning rice wine called you guessed it - Wu Liang Ye. Call me a peasent but pass on the wine - it may be famous but I call it heinous.
By Foodie2060 on 10/11/2005
I ate here for the first time with a business colleague two weeks ago. I was stunned when the food arrived and I saw how fresh and tasty everything appeared. I was even more stunned when I actually tasted how amazingly wonderful the food is! I have gone back 5 times since in the last two weeks and plan on making it my regular Chinese haunt. You must try it! I recommend the Grand Mariner Shrimp, the Double Bacon and the Filet Mignon.
By katiecoron on 5/19/2013
My husband and I took my niece to go to Wu Liang Ye in NYC for Chinese foods on May 16, 2013. We arrived there aroung 12: 15 pm. There were only 2-3 tables were occupied. We were so glad that we didn't need to wait like before. However, the manager told us that all tables were reserved except we could wait one hour. We got a little bit dissapointed. But the manager said we could sit at the bar which is very near to the door. However, when we were waiting our entrees, we found out that many people got tables even though they didn't have any reservation. After we obsered a little while, we found out that people who wore "shirt and tie" got tables in 10-15 minutes. Shirt and tie mean they work in Manhattan, they have limited lunch time, and they will pay good tips. If you wear jeans, they don't like you to enjoy your lunch there because they are very busy during lunch time. After we complained to the manager, he asked us " Don't you want to pay tips, right?" ç‹—çœ¼çœ‹äººä½Žï¼ï¼ï¼ DON'T GO THERE FOR LUNCH IF YOU DON'T WEAR SHIRT AND TIE !!!
By oneperson on 12/4/2009
I will not spend at a place that treats me horribly. I do not care how good the food is.
By janet.geffertcarter on 9/4/2012
The most horrible service I have ever had.. I am a waitress and this was the worst place I ever ate at. Never again!