Comments on: Szechuan Gourmet Burns the Right Way http://www.themangolassie.com/2010/02/szechuan-gourmet-burns-the-right-way/ Going Gourmet on a Shoestring Budget Tue, 31 Jan 2012 14:21:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Noodles http://www.themangolassie.com/2010/02/szechuan-gourmet-burns-the-right-way/comment-page-1/#comment-17109 Noodles Thu, 04 Feb 2010 15:30:57 +0000 http://www.themangolassie.com/?p=813#comment-17109 This restaurant rocks! The legend as to why Szechuan food is so spicy is that the province is so mountainous, transportation is difficult and so meats would turn rancid before getting to its final destination. Making it super-spicy was how they made it palatable! This restaurant rocks!

The legend as to why Szechuan food is so spicy is that the province is so mountainous, transportation is difficult and so meats would turn rancid before getting to its final destination.

Making it super-spicy was how they made it palatable!

]]> By: Maggie http://www.themangolassie.com/2010/02/szechuan-gourmet-burns-the-right-way/comment-page-1/#comment-17063 Maggie Tue, 02 Feb 2010 22:02:12 +0000 http://www.themangolassie.com/?p=813#comment-17063 I had dinner there last night! I love that lamb dish. We got an interesting cucumber salad that was nicely sesame-flavored (with just a little heat) and a DELICIOUS stir-fry of smoked duck with some unidentified root vegetables. I had dinner there last night! I love that lamb dish. We got an interesting cucumber salad that was nicely sesame-flavored (with just a little heat) and a DELICIOUS stir-fry of smoked duck with some unidentified root vegetables.

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