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Origin of 辣炒辣 dish at Beijing Restaurant [San Francisco]

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Origin of 辣炒辣 dish at Beijing Restaurant [San Francisco]

Thomas Nash | May 18, 2011 01:51 PM

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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Beijing Restaurant
1801 Alemany Blvd, San Francisco, CA 94112

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