Sichuan Inferno?

Question

So I finally braved that Sichuan Restaurant near the hutongs, the one everyone's raving about. Man, the food was *intense*. Seriously, my mouth was on fire for like, an hour. But the mapo tofu...holy moly. Worth it. Question is: Anyone know how to actually *tame* the spice level there? I'm all for the heat, but I need to function afterwards. Maybe there's a secret menu item or something...?

barbli · Answer

Order a bowl of plain rice and eat it with each bite, sounds boring but it genuinely cuts the burn. Also tell them "shao la" not just mild, they go easier on the dried chilies that way. Skip the free pickled veg, it won't help.

ivette · Answer

tbh the trick at most Sichuan spots is ordering a cold dish on the side, like pai huang gua (smashed cucumber) or something with vinegar. dairy helps too, so grab a yogurt drink before, not water. and ask for 'wei la' instead of 'zhong la' when you order, it's milder but still has the numbing thing going on.

anettliebich · Answer

dunno, just ask them to knock it down a notch, prob works.

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