7
“This was not eaten anywhere in Austria ten years ago,” says restaurateur Chunah Urban-Chao and swings her hand over the loaded table. There are Mapo Tofu, Mouthwatering chicken in chilli oil, cold beef in slices, also called husband and wife beef, Dan-Dan noodles, thin pasta with fascinated in chili oil, melanzani according to sweet-sharp Yuxiang art, abdominal meat, which is first boiled and then fried in the wok, a whole barsch with chili in Sud And a towering mountain on steaming rice. It is a best-of Sichuan: sharp, spicy, slightly sweet, fire red and slightly anesthetic through the special pepper. A feast for fans of regional cuisine and for foodies who have discovered traditional dishes for themselves in recent years.
