July 12, 2018
Where to eat Chinese food in New York City
(Gourmet Traveller) “The corner stone Sichuan ingredient is really the star of the show here,” Buckingham says, referring to the Sichuan peppercorns that contribute to the cuisine’s characteristic numbing sensation.
Embrace the spice with classics such as kung pao chicken or ma po tofu or take the plunge with ox tongue and tripe in chilli oil, but keep an eye out for cooling side dishes such as the lotus root with Chinese celery – you’ll need them.