Xue Sheng
All weight is underside
MOD NOTE
Posts split from Stick Fighting thread to continue discussion.
Pamela Piszczek
MT Super Moderator
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MaartenSFS
off post I know... but
I just realized something
You’re in Chongqing.... How’s the food?
I have once and only once been at a restaurant where the chef was trained and worked in Sichuan before coming to the US and even stuff labeled as not spicy was too spicy for me. I did not go to any of the Sichuan Restaurant in Beijing based on that experience, but then a lot of food in Beijing is a bit spicy as well, but nothing like Sichuan.
Also what dialect do they speak in Chongqing?
Posts split from Stick Fighting thread to continue discussion.
Pamela Piszczek
MT Super Moderator
=========================================================================================================
MaartenSFS
off post I know... but
I just realized something
You’re in Chongqing.... How’s the food?
I have once and only once been at a restaurant where the chef was trained and worked in Sichuan before coming to the US and even stuff labeled as not spicy was too spicy for me. I did not go to any of the Sichuan Restaurant in Beijing based on that experience, but then a lot of food in Beijing is a bit spicy as well, but nothing like Sichuan.
Also what dialect do they speak in Chongqing?