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Sichuan is a large province located on the western side of China. In the old days (i.e. when rotary phones were still the rage), this was often spelled as "Szechwan" or something like that. Its cuisine can be neatly divided into two distinct categories: spicy and my-mouth-is-on-fire-call-911-spicy. I'm sure there are some milder dishes, but they're not as much fun to write about. Anyhow, this type of cuisine has a near-ubiquitous ingredient: Sichuan peppercorn. It is not a true chile, but when you eat it, eat leaves a noticeable numbing effect on your lips and in your mouth. When combined with a high Scoville-rated chile, the experience is absolutely unforgettable.
Today, Sichuan restaurants are relatively easy to find in the San Gabriel Valley. I don't usually go to them, because the rest of my family is not quite as skilled in Iron Stomach Kung Fu as I am. I'm still trying to figure out this cuisine because I'm not too familiar with it. If that's the case, then why should you trust my reviews? I don't really know, but if you're reading this, then you probably know less about Sichuan cooking than I do.
Just one last note: if you see a dish called "Water Boiled Beef" or something to that effect, be aware that it is not boiled in plain water. Dishes like these are some of the spiciest dishes around. |
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