A colleague from Washington wanted some authentic Sichuan food in Hong Kong. Honestly, I rarely eat spicy food, let alone something that could be regarded as the king of spices.
The first time that I had Sichuan food was in Beijing. It was the spicy stewed beef, topped with an ocean of chopped chili. It looked pretty scary to me at first but surprisingly, I kinda liked it. I later learnt that Sichuan spicy food started to get popular in Beijing in the early 2000s. And of course, the spiciness was slightly tuned to the palate of the Beijing people. Continue reading