The Sichuan dishes from Ba Shu Ren Jia bear little resemblance to the familiar sweet ’n’ saucy Cantonese fare on Spadina. The emphasis here is on heat: intriguing combinations of spices, chilies and peppercorns dot every plate. Lean, anise-scented strips of stir-fried duck tongue are tossed with molten dried Sichuan pepper, and pickled chilies detonate a plate of shredded pork and cabbage. Fresh from the wok, green beans with rich ground pork offer a salty, sweet reprieve from the burn.
Ba Shu Ren Jia
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