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Spicy & Tasty: Sichuan cooking and the use of fish...

Peter | May 30, 2008 06:37 AM


I have a good friend who's EXTREMELY allergic to ALL things seafood (fish & shellfish).

She generally has no problem eating out -- she just explains her allergy and asks if there's any seafood "hidden" in the dishes she's ordering.

She's even able to eat asian cuisines that use fish sauces -- she just knows which ones use them and which don't.

Well, she wants to join in on an outing to Spicy & Tasty next week. So... my question is this:

Beyond avoiding the obvious seafood dishes, does Sichuan cooking use fish paste or fish sauce of any kind as a building block in their food? Is there any category of items that she should avoid?

Thanks, as always, in advance.


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