We have had the wonderful dish 辣炒辣 at the Beijing Restaurant several times.
Literal English: "Chili stir fry Chili".
Menu: Chili Delights with House Special Sauce (Serve with 4 pancake)
Last night this led to a discussion of where in China this dish comes from. Is it of Beijing origin? Or is it Beijing influenced by Sichuan or ...? Or is this a known Sichuan dish? Or??? Maybe one of you experts can answer this for us.
It is a spicy dry cooked preparation of finally chopped chicken and fresh chilis and egg, somewhat like moo-shu in concept as it is served with pancakes, but totally different.
I don't see any recipe like this in Fuchsia Dunlop's Sichuan book and it doesn't seem quite Sichuan to me.
Thanks for any input.
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