This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin.
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Three sources of heat and spice contribute to the incendiary character of this dish: dried chiles, Sichuan peppercorns, and chile paste. Continue...
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Source: Appetite for China