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Northeast's Shan Dong Spinning Off Chile-focused Kung Pow on NW 21st

grayelf | Jan 27, 201507:50 AM

http://pdx.eater.com/2015/1/26/791763...

This looks promising. I wonder what he means by "Szechuan chile pepper" -- the peppercorns, or facing heaven chiles. To me Sichuan food is as much about the numbing effect of the former as it is about the heat of the latter. Though he does say Szechuan inspired...

Northeast's Shan Dong Spinning Off Chile-focused Kung Pow on NW 21st

Chef/owner Henry Liu is bringing on the spice.

pdx.eater.com
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