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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.

Beijing Restaurant
1801 Alemany Blvd, San Francisco, CA 94112

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