The Szechuan 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: unfamiliar, intriguing combinations of spices, chilies and soft peppercorns dot every plate. Lean, anise-scented strips of stir-fried duck are tossed with molten dried Szechuan pepper, and pickled chilies detonate a plate of stir-fried shredded pork and cabbage. Creamy green beans stir-fried with rich ground pork showcase the kitchen’s versatility, and offer a salty-sweet reprieve from the heat.
Ba Shu Ren Jia
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