I do like Sichuan food, but part of the reason I've been posting a lot of Sichuan dishes is that for some time Sichuan food was the most commonly represented regional Chinese cusine here in London. Things are changing now, so there will be more non-Sichuan posts in the future, but it did sort of make sense to start off this blog series with the dishes I'm more familiar with. 金沙玉米粉 and 酸菜魚 were both dishes I'd not encountered before starting to learn to read Chinese menus — the latter is one I specifically sought out to try so I'd have something to post about with 菜 in the name.
Though yes, I do like the spiciness of Sichuan food! And I like the flavour of 花椒 a lot — not just the numbing sensation, but also that sort of citrus/fruity flavour it has.
no subject
Date: 2010-07-07 07:52 am (UTC)Though yes, I do like the spiciness of Sichuan food! And I like the flavour of 花椒 a lot — not just the numbing sensation, but also that sort of citrus/fruity flavour it has.