Each bite brought a delicate balance between pleasure and pain—deliciously peppery flavor, bought at the price of having your mouth feel like you’d swallowed fire. But the pain was a good pain, somehow. It forced you to slow down and experience each bite, and that’s a rare experience these days. No one mindlessly gobbles Sichuan hot pot, simply because it’s physically impossible to do so without powerful anesthetic.
Who Was General Tso And Why Are We Eating His Chicken? Unlike Chicken Marengo, a dish created to celebrate Napoleon's victory, or Beef Wellington, named, it seems for the Duke's boots, General Tso's Chicken has a humbler origin as a traditional Hunan dish revived in a New York Chinese restaurant in the 1970s, when Szechuan was the latest craze. But this article will teach you a bit about the General Sherman of Ch'ing-period China.