Best use of Sichuan peppercorns New York 2004 - SPICY & TASTY
A dozen or more Sichuan places have sprung up in the last year, most of them pretty good, but none hoses its scarf with fiery, tingly, weird-tasting Sichuan peppercorns like SPICY & TASTY does. The hotter dishes employ red chile oil and green chiles in addition to peppercorns. Hottest of all is "beef tripe in hot pepper sauce." Be forewarned.