Let’s eat beef in Szechuan chili broth!
Unlike other Chinese cuisine, Szechuan cuisine relies on frying, steaming and boiling as cooking method s . Sichuan food is famous for its mouth-numbing, spicy heat. Ma means "numbing" in Chinese, and that numbing sensation is a distinctive characteristic of Sichuan food. It comes from the Sichuan peppercorn, hua jiao, which translates to "flower pepper." As a result, the spicy and numbing bite becomes a characteristic of Szechuan cuisine . Beef in Szechuan Chili Broth (Chinese: 水煮牛肉 ) is a well-known classic Sichuan cuisine. It is also one of the representative dishes of Sichuan cuisine. The dish is often found in Chinese food restaurants. Beef in Szechuan Chili Broth is also one of the most favored menus for most people, no matter for adults or children. It has a smooth and spicy taste. It tastes kind of the popular Sichuan hot pot. It is a spicy, fresh and tasty dish, deeply loved by diners who love the spicy flavor. The spicy taste is matched with the vis...