with homemade vinegar chili sauce, cilantro and sesame seeds
with very refreshing homemade sweet & sour chili sauce
with homemade sauce from herbs and chilis, cilantro and sesame seeds
chilled noodles handmade from mung beans served with homemade chili sauce, scallions, roasted peanuts, and sesame seeds
Tofu fermented for two weeks drizzled with house chili oil, garnished with scallions and sesame seeds. Funky but tasty :)
* The spice level will be moderate-to-mild
** This meal contains peanuts, soy, and sesame seeds
Sichuan cuisine is known for its use of special peppercorns – which are technically berries – that produce zesty flavors and create tingling, numbing sensations in the mouth that stimulate salivation. The pairing of Sichuan peppers with chilis makes dinnertime a sensory party. Sichuan peppers are also a good source of zinc and potassium, antioxidants, and beta carotene. And they stimulate circulation, as well as metabolism.
Yuba is a Japanese delicacy –– a byproduct of the soy-milk process when proteins and fats rise to the surface during production and harden. Chefs love it for its texture and versatility, while plant-based eaters dig its mix of high protein and iron with little cholesterol.
Serving size: Serves 1 (generous portions, can be shared!)
Delivery: Deliveries are between 5:30 - 7:30pm. You will receive a more accurate ETA the morning of the drop.
Kitchen: Public Village operates a mixed kitchen. The menu is 100% plant-based & vegan.
Pick up: Pick up on both 8/11 and 8/12 is available this week from Public Village (23 Essex St, New York, NY)
Public Village is a Sichuan restaurant on the Lower East Side. Owner Kiyomi Wang was raised in Chengdu, the capital of China's Sichuan Province, where she says nearly everyone has a garden. The Sichuanese eat a mostly plant-based diet since most people prefer to eat what they grow. Sichuans make noodles from sweet potatoes and mung beans, and compose salads from marinated cucumbers and lotus roots.
Kiyomi moved to New York and couldn't find the tastes of home anywhere (most places, she felt, catered to American tastes), so she opened her restaurant to tell Sichuan's food story. She makes each dish on her menu from scratch. Nearly half her menu is completely plant-based, and she says about 70% of her customers are drawn to her plant-forward dishes that sing because of her special chili oil made from Sichuan peppers.
You can read Public Village's review in The New Yorker.
Chef: Kiyomi Wang