Mushroom Herbs Seabass (front) and Spicy Fragrant Seabass. — Photos: P. NATHAN/The Star
EXPECTING to be assaulted by the bold, spicy and numbing flavours of Sichuan food is a reason why some shy away from the cuisine.
Its hot and spicy flavours have the ability to stop diners in their tracks with some reaching for iced water to douse the heat while others brave on. The cuisine from China’s southwestern province is certainly not for the faint-hearted.
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