PREVIEW
... tly conquered by the subtle freshness and pepper-numbing sensation in the cold dish.
For those tasting Sichuan pepper for the first time, the novel stimulation is unparalleled. Lin Chen had controlled the ratio perfectly—it wasn't numbingly strong, with only a faint lingering aftertaste.
The second cold dish was even more Chinese.
Initially, it was another dish, a tomato and cheese type, but after Lin Chen prepared green plum cherry tomatoes, Chef Raphael decided to chang ...
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