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|Getting ready for local speciality: Hot Pot - hot and spicy!
One of the most famous variations is the Sichuan or Szechuan "má là" ("numb and spicy") hot pot, to which a special spice known as "flower pepper" or Sichuan Pepper is added. It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was usual to use a variety of different meats as well as sliced mutton fillet.
|©2008 Lars J. Lykke|