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My love affair with Szechuan food began about 2 years ago when I first visited China. Before my trip to China, the notion of trying out Szechuan food was never high on my “what-to-eat” list. Then, when I wanted to have Chinese food, I would go for Dim Sum, Malaysian Chinese food, or typical Cantonese-style BBQ or seafood meals.
It all changed when I went to China and had my first real Szechuan meal in a popular restaurant called Xiao Lu Lu (小鹭鹭) in Shanghai. I fell under the spell of this exquisitely flavorful cuisine immediately; it was indeed love at first bite. I was marveled by the depth and the spice structure of the cooking and wished only that I’d discovered Szechuan cuisine earlier. In a way, my trip to China opened up a whole new chapter in my culinary world and gave me access to ingredients and flavors that I’ve never thought possible. In my opinion (without sounding too cliché), Szechuan food is the new Thai, but more complex and more explosive in flavor…
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