3862 SE Hawthorne Blvd
Portland , OR 97214
(503) 206-8292
(http://luckystrikepdx.com/ )
Last Friday night, the gang went to Lucky Strike in search of delicious Chinese food. This was my second time, but the first for the rest of the group. The entrance, at the SW corner of SW 39th and Hawthorne, is not obvious; only a menu under glass indicates the presence of the restaurant. One of us was lost outside and had to be rescued. A good thing, too, because the evening turned out well.
My first time, I had been willing to try some more Americanized food on the menu. The less said about that, the better. This time, I was adamant about sticking to the more traditional menu. And we were in luck – our waiter was the young woman from Chengdu , so I got to chat with her in Mandarin a bit. Her accent sounded like someone from the South, but it became quite obvious she was Sichuan ; I had given a scientific lecture at the nuclear lab in 绵阳 (Miányáng), about 60 km NE of Chengdu; she knew the lab and had been there for a high school science fair!
Our dishes arrived promptly and were presented with a little flourish. We started out with 鍋貼 (guōtiē - potstickers). They were freshly made, with wrappers that were not too thick but still substantial, brimming with juicy morsels of pork, green onions, and white cabbage.
Our next dish was 四川涼麵 (Sìchuān liángmiàn - Sichuan cold noodle), noodles laced with a spicy sesame sauce. The level of heat was more than a couple of the group could take, but the rest thought it was quite exquisite. The cool creamy texture of the noodle was a great complement to the spice in the sauce.
We entered serious meat territory with our next dish, 土豆烧排骨 (tǔdòu shāo páigǔ - potato rib stew). This was so much like Beijing food I was as overcome by nostalgia as I was by the wonderful flavors of pork ribs, a little oil, and a thick sauce redolent of 五香粉 (wǔxiāngfěn - five spice powder, a mixture of star anise, cloves, cinnamon, 花椒(huājiāo - Sichuan pepper), and ground fennel). We all sucked the pieces of rib off the bone, getting every last morsel of sauce.
Our last dish was 尖椒肥肠 (jiānjiāo féicháng - spicy pig's large intestine), pieces of stewed meat buried under a mountain of three different kinds of red peppers. This was as hot as anything I had in Beijing , and approached the level of heat I had tasted in Chengdu , but to taste it here in this country made my heart ache for China . My first approach to the dish almost took my breath away. I was the only one of our party to try it, and it was magnificent – it was hot, even overwhelmingly hot, but a complex mix of peppers and spices underneath gave this dish its appeal. I think I ate half of it before reaching the boiling point.
Eating very spicy food has health benefits – including a reduction in blood pressure (capsaicin is a vaso-dilator). A lesser known effect is the overwhelming sense of well-being one gets from the rush of endorphins produced, similar to runner's high. Twenty minutes after our food arrived, we were all euphoric. By the end of the meal, we were delighted and stuffed; somehow almost two hours had slipped away. We will be going back. There is more to explore. And I was delighted to exchange pleasantries in Mandarin with our waiter.
Excellent food, excellent service, and a pleasant atmosphere. 很好吃 (hěn hǎochī - delicious to eat)!











































