Chung King
The fried cubes of chicken are as good as you've heard, blanketed in so many charred dried chiles that, halfway through eating the dish, it can be difficult to find the bits of meat within the sea of dark, drab red. We love the mouth-numbing lamb dish too, the wok-fried strips of meat seasoned with cumin and the novocaine of the spice world, Sichuan peppercorn.
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