Little Pepper: 5 Dishes You Probably Won't Find at Your Neighborhood Chinese

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1. Crust of Cooked Rice With Pork -- This dish hails from Zhejiang, the maritime province just south of Shanghai. The flavors are rich and mellow, and the crunchiness of the rice is a bonus.


This week, Counter Culture settles into Little Pepper, a relocated Sichuan classic now found in College Point, just north of Flushing. In addition to Sichuan, the menu features other regional cuisines from northern China, a bit of Hunanese, and a few Cantonese dishes. You can use this versatility to your advantage when ordering, as in the above selection.

Read the full review here.


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2. Chicken in Sichuan Style -- More commonly known as chong qing chicken, this brilliant dish tastes of toasted red chiles and is perhaps the hottest thing on the menu.


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3. Lamb With Hot and Spicy Sauce With Cumin -- The northern Chinese dish flaunts its Silk Road origins, comes heavily seasoned with Asian cumin and Sichuan peppercorns, and undergoes a steaming (hence the aluminum foil) in its final preparation stages.


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4. Sautéed Pine Nut and Corn -- This toss of kernel corn, toasted pine nuts, sweet pepper, and Chinese celery is delightful, and might almost be found in Iowa.


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5. Braised Sliced Fish in Spicy Soup Base -- Although priced at $39.95, this assortment of fresh sliced fish in chile oil would feed an army.


Next: Three ways to enjoy spicy wontons at Little Pepper

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Little Pepper

18-24 College Point Blvd., New York, NY

Category: Restaurant

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