Steve Dolinsky explores the fiery world of Sichuan cuisine at Szechuan Alley in Bridgeport, highlighting its unique use of peppercorns and bold flavors.
NBC Chicago's Steve Dolinsky recently discovered a restaurant in Bridgeport , Illinois, called Szechuan Alley that specializes in the fiery flavors of Sichuan cuisine. Dolinsky highlights the unique characteristics of this regional style, emphasizing its signature use of green and brown peppercorns, which deliver a distinct tongue-numbing sensation. Unlike other Chinese cuisines, Sichuan food is all about bold, spicy, and oily flavors.
Szechuan Alley offers a wide range of dishes that showcase these characteristics. One popular choice is the Dan Dan Noodles, a creamy peanut and sesame sauce base infused with chili oils, topped with boiled egg noodles, crunchy bok choy, and ground pork. Another standout is the Green Peppercorn Fish Fillet, which features boiled fish, cucumbers, wood ear mushrooms, and enoki mushrooms, all tossed in a wok with Szechuan peppercorns, garlic, and scallions. This combination creates the signature 'málà' sensation, a unique tingling spiciness that defines Sichuan cuisine.The restaurant also serves classic dishes like Mapo Tofu, prepared with a deep red sauce made from garlic, ginger, chilies, and peppercorns, simmered with soft tofu and ground pork. Just before serving, a sprinkle of cumin adds another layer of complexity to this dish. Dolinsky notes that throughout the menu, there's a consistent emphasis on building flavor through a combination of heat and gentle numbing, making for a truly memorable dining experience
Szechuan Alley Bridgeport Sichuan Cuisine Spicy Food Málà Dan Dan Noodles Green Peppercorn Fish Fillet Mapo Tofu
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