Who would have thought it? The Middle Kingdom is vast and varied – as well as the food. We come in southwest China to the widespread Sichuan cuisine: sharp, intense and varied should they be. Dried Chilies, Chinese flowers pepper (also known as Sichuan pepper) and black pepper are essential components in every dish and are finely tuned. A special feature of the Sichuan pepper is its numbing effect – a strange sensation in the mouth. Anyone who has eaten him, loves him or sorted immediately peppercorns neatly with the chopsticks individually from the food.
Every beginning is notoriously difficult. Order takeaway is mainly due to our narrow knowledge of Chinese language is a recurring adventure. While we have so far purchased in other countries usually without problems in English courts, we sit in the first two weeks of our trip to China often baffled by the Chinese characters in the menu card. In the morning, at midday, evening eating only rice? there is another way, only courage.