Szechuan spicy fish soup with noodles, green, and red peppers. |
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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. |
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Beautiful mangosteen. |
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Mangosteen being sold by a street vendor.
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Mangosteen close-up, it's so cute. |
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Posted by CAOH on 1/1/2007 to
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