In my recent post about Gu’s I complained of the missing “kick my ass” element as compared to the old days of Peter Cheng.
THIS is how it’s done. Blogger emeritus Rowdy cooked up this beef dish the other night for us.
It is over the top in a way, but fantastic. The Sichuan peppercorns are more fragrant and numbing than hot. My 18 month old son loved the leftovers.
Best Sichuan I’ve had in years.