Comments on: A Spicy and Tasty Sichuan Lunch

By: Kendrick

Kendrick — Fri, 26 Feb 2010 17:57:34 +0000

OH MY GOD I NEED TO GO HERE!!

By: diprey

diprey — Sun, 21 Feb 2010 00:32:40 +0000

Wow, that water-cooked fish looks so delicious. I would tend agree the real Chuan food only looks dangerous: red from hot peppers, speckled with Sichuan peppercorns, and the garlic is usually cut in bold penny-size slices. But it is not so hot after all: the classic round-tipped Chuan pepper (known as the sky-facing pepper pod) is not as hot as its smaller Thai cousin.

I would not worry much about the stinky tofu at S&T: it is not as popular as one might think: the smell is probably coming form the 66 restaurant across the street, a Taiwanese standby.

By: Veronica

Veronica — Sun, 24 Jan 2010 22:55:09 +0000

Come home and we’ll go!

By: linda

linda — Sun, 24 Jan 2010 20:22:22 +0000

i wish u had been there to order ):

By: linda

linda — Sun, 24 Jan 2010 20:22:04 +0000

i have been there!!! very salty food!

By: Veronica

Veronica — Fri, 22 Jan 2010 22:08:14 +0000

i found these peanut butter squeeze packs (kind of like a cross between a ketchup packet and go-gurt). portable peanut butter, why didn’t i think of this? let’s go for more spice when you’re back..which is so soon!

By: Hope

Hope — Mon, 18 Jan 2010 21:45:14 +0000

I miss this meal. Guess what I just ate? Banana and peanut butter. I’m not giving up on the freshman year diet quite yet.
Let’s go for more authentic Chinese and spicy-hot foods when I’m back.