mistersloane
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I was taken to a Szechuan hotpot place in Shanghai - the table was built around two pots of broth, one fiery oil, the other meaty and mild, with a selection of thinly sliced meats to dip/cook in each. There was also something like a cake-icing tool for dispensing long cords of fishy goo into the broth. All delicious and addictive. I recall having birds nest and frogspawn ice cream at another place nearby afterwards. Szechuan heat is very different to chilli, aromatic fire I suppose, and every now and then I get a taste flashback to that meal, as if it subtly rewired my brain.
Szechuan food is the nuts. There's Angeles and another on Charing Cross Road called Red n Hot which are good, Bar Shu and the one in Euston are more westernised. You can buy Fuschia Dunlop's books
Amazon product ASIN 0140295410
and she totally runs you through not only how to cook it but what all of the flavours are - strange flavour, fish flavour etc - and which you're meant to eat with each other.
Gettin the ingredients is a bit of a pfaff at first - there's a huge Chinese supermarket near the Dome where you can find everything, Chinatown is missing some stuff - but I can now knock out three dishes at the same time no problem now, makes me very proud and surprised at myself everytime I do it, well worth the initial effort.