Which Chinese dishes are traditionally spicy?
Had lunch in a local Chinese restaurant today (3rd Chinese lunch in 4 days :-)). We decided to try a new dish that wasn’t marked spicy, but we asked to have it made spicy. It was very good, but it got me to thinking. Are the spicy vs non-spicy dishes simply the chef’s decision to provide some choice? Or, are some of them actually traditionally spicy. It seems to me, for instance that Kung Pao items are always spicy. Our choice, BTW, was “Pork with Vegetables.” And, the restaurant was the Szechuan Taste in Newburyport. This was the best meal we’ve ever had there, where we have usually been disappointed. We keep going back just because it’s the only one to which we can walk. Dick.
