Serious Eats: Talk
Sichuan hot pot season!
Ok, well, it is warming up just a bit this week, but that is only delaying the inevitable. Soon it will be cold, dark, windy, damp, icy even. With craggy mounds of grey, sometimes yellow, rancid snow piled up on corners and against walls. Pools of nearly black slush welling up in gutters and crosswalk cut outs. I've read so many things about Sichuan hot pots, the kettles of broth bubbling with chiles and sichuan peppercorns, into which are dipped slices of lamb, pork, shrimp, fish balls, noodles, veggies..... It sounds like the ultimate anti-winter food.
What are your favorite spots? Anywhere in the city is fair game. Be it some far flung area of Queens or Brooklyn, or in Manhattan, it doesn't matter. I want to know what you think is the best way to beat the cold, Sichuan style.