After a get - to - meet - you dinner at a local (of course) Chinese restaurant — featuring linguistic awkwardness and mediocre American suburbian faux -
Szechuan cuisine — Mr. Lo and his family moved in.
Not exact matches
Szechuan peppercorns —
Szechuan peppercorns are a commonly used spice in Chinese, Tibetan, Nepali, and Indian
cuisine.
The history of the soup's origin may be blurred, as it's linked to Thai,
Szechuan and Chinese - American
cuisines, but the complexity of its flavor is unmatched, thanks to spicy pork broth seasoned with vinegar and finished with an array of garnishes, including pork, lily buds, wood ear mushrooms, tofu and bamboo shoots.
This is a style of smoking that hails from China's Sichuan (formerly
Szechuan) region, which is known for its hot, spicy
cuisine.
Offering
Szechuan and Cantonese
cuisine, the Shui Xin restaurant is an ideal place for dinner.
Wing Lei - The only Asian restaurant in North America to have received a coveted Michelin Star, Wing Lei showcases sumptuous Chinese
cuisine — a mix of Cantonese, Shanghai, and
Szechuan cooking styles.
China Village Restaurant is well known by residents for its delectable Cantonese and
Szechuan Chinese
cuisine
Ji Ji Asian Kitchen serves up lunches and dinners, with meals like Thai Barbeque,
Szechuan beef, chicken and black bean sauce, and many exotic and familiar northern Asian comfort
cuisines.