Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100Jamie Hogan Tickets:207.774.0465 portlandstage.org 25A Forest Ave, Portland, Maine 494 Stevens Avenue, Portland, Maine 04103 10-6 Tuesday-Saturday • 10-2 Sunday observation hive and hobbyist beekeeping thehoneyexchange.com • 207-773-9333 all natural line of skincare products unique gifts, mead, wine and beer Light your home with beeswax candles! RestauRant Review F e b r u a r y / M a r c h 2 0 1 7 7 9 Meaghan Maurice; diane hudson livers on refreshment. We can’t bear to leave the appetizer list, so we try a plate of Zhong dumplings ($7), straight from Shen’s hometown of Cheng- du. These tender little pockets of luscious, garlicky pork loin are topped with the sig- nature Zhong chili-soy sauce with just the right amount of zing. We are smitten. O ur next taste treat, served family- style, is Fish with pickled greens ($19)–Swai fish fillets, pickled greens, chilis, and Sichuan peppercorns. Swai is a white fish similar to a catfish. Bathing in a velvety broth, the dish boasts the classic Sichuan pepper spice profile: a slow, numbing tingle of heat with a lem- ony flavor, unlike the hot, eye-watering slap of the traditional chili pepper. A real slow burner, this dish is the perfect antidote for a cool, windy day. Shang Wei Shen has a surprise for us: Double-Cooked Pork ($16). His plate of delicate pork belly shells arrives simmered and then fried in a rich bean paste punctu- ated with flash-fried leeks for a zippy fresh- ness. Jumping with vibrant greens and reds, this bowl is as much a feast for the eyes as for the taste buds. Bypassing the limp, greasy fare of pseu- do-Chinese takeout joints, Sichuan Kitchen delivers authentic regional cuisine thanks to Shen’s exciting and accessible cooking. Quite exceptionally, flavor is not lost in translation at Sichuan Kitchen. n SichuanKitchen,612CongressSt.,Portland.Sun.-Wed., 11:30a.m.-9p.m.;Thurs.-Sat.,11:30a.m.-10 p.m. 536-7226,sichuankitchenportland.com