Do Chengdu residents eat spicy, numbing, oil-slicked delights at every meal? The Astronomer and I often wondered this during our Sichuan stay. Though we were never able to confirm locals’ dining habits, we consciously dedicated every meal to the stuff that burns, really burns, because we wanted to experience Chengdu’s cuisine to the fullest.
The spiciest meal of the trip, the one that made me feel downright intoxicated from all the chilies and peppercorns, was at Yu Yue Men Leng Guo Yu*, an emporium of communal dining.
The only dish served here is “Cold Pot Fish” (leng guo yu), a Sichuan specialty in which perfectly cooked fish fillets, usually Silver Carp, are served in a “cold” hot pot to begin; the broth’s actual temperature is lukewarm. The hot pot’s burners are turned on when all of the fish has been eaten to avoid over-cooking the fish. Then, it’s a traditional hot pot experience complete with veggies, noodles, meat, and the like!
In a futile attempt to keep the avalanche of numbing spice at bay, I sipped on Chinese Sunny-D, while The Astronomer chugged some beer.
