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Prompted by a dinner of my beloved Fuloon Hot and Sour Cabbage,I have a question for the many CHs who love hot spicy Chinese food.
Many Chinese dishes have a large amount of dried whole red chiles in them (understand- not always an indication of high levels of hot/spicy). When I finish gorging on Fuloon's Mandarin Hot and Sour Cabbage, what you will see is this: a serving plate with not one mote of cabbage, but with a pile of dried red chiles.
Now, when YOU finish a dish like that,what does your platter look like? Do you eat the dried chiles? a few/none/all? And how about in China- amongst the hot/spicy loving segment of the population- any idea what their platters look like; do they usually eat the whole dried red chiles?