We've become addicted to the food at a new Szechuan place in town. We're usually the only non-Chinese in there and the sweet lady behind the counter always looks a bit concerned when we order, asking if "hot is ok?"
Their Szechuan dumplings, silky little envelopes of minced pork drizzled with a sweet, gingery sauce, are a must, but last night we branched out and ordered 'chicken with Szechuan pepper'.
I'd read about Szechuan pepper before, in Fuschia Dunlop's amazing memoir, Sharks Fin And Sichuan Pepper, but never tasted it. She describes it in the book:
That incomparable tongue-numbing sensation of Sichuan pepper, a fizzing that starts stealthily and rises to a mouth-streaming, breathtaking crescendo that can last for twenty minutes before it slowly, gradually dies away.During her time in China Fuschia even searched out fresh Sichuan pepper and ate it straight from the tree. In China, it is venerated not only as a condiment and flavouring but also as a medicinal herb and a symbol of fertility. In remote parts of the Szechuan province the peppercorns are thrown over newlyweds as a sort of confetti. Let's hope no one gets it in their eyes.
Anyway, it's the most amazing taste sensation. Needless to say, we devoured every last bit. Pin It