Listen, if you’re a white person, and you think you’ve had Szechuan food, you probably haven’t.
Most of the Szechuan restaurants in the USA lack a basic component: spiciness.
I say this because a friend from out of town just went to a Szechuan restaurant in Vancouver, thought it was going to be business as usual, and now he’s doubled over because the spice is too much for him.
He tells me, it’s so bad, that he feels the spice eking out of his pores. 🤣
