Just back from a week in New York (taking benefit of the favorable dollar to euro exchange rate) which was amazing in a number of ways. One of the more interesting culinary discoveries was the Sichuan hot-pot. If you like honest spicy food than you should try one if you have the chance. It consists of a simmering metal pot of stock made from Sichuan Pepper (also known as ‘flower pepper’) that is placed at the center of the table. The broth is so spicy that the Chinese seem to refer to it as ‘Ma La‘ (‘numb and spicy’).

The hot-pot is used to cook vegetables, thinly sliced meats and seafood at the table (pretty much like fondue) which are then dipped in a dipping sauce (try the extra spicy dipping sauce for extra effect!) and eaten. Takes a while to get used to but then it is delicious!

Apparently the best hot-pot in NYC is served at Grand Sichuan, a tiny little storefront restaurant on 125 Canal Street opposite of the Manhattan bridge on-ramp (at the intersection of Bowery and Canal street)…