Szechuan spicy fish soup with noodles, green, and red peppers.
The added bonus was the 1/2 inch thick layer of chili oil floating on top of the broth. The unique ingredient to classic Szechuan cuisine is the Szechuan pepper. The outer pod is used and has a slight lemon taste and a mouth numbing quality. So as the chili oil, red, and green peppers eat a hole in your tongue you don't feel it. Just about every dish we ate on the trip was overflowing with peppers. Thank goodness we brought lots of chlorophyll capsules.
I wish I would have taken more food pictures. We never had a bad meal and never had a meal that tasted like anything we've ever had in the U.S.
The Mangosteen fruit is everywhere and in some areas are as popular as apples are to us.
Mangosteen being sold by a street vendor.
Mangosteen close-up, it's so cute.
Posted by CAOH on 1/1/2007 to Article Index