This is one of the "23 flavour of Sichuan". The blend of spices used in this type of flavouring is based on the flavours used in fish dishes, giving it the name "Fish fragrant". A blend of pickled red chillies, garlic, ginger, cloud ears and Sichuan chilli bean paste in a salty, sweet, sour and spicy sauceon top of boiled rice. There is no fish in this dish., This dish can be made no spicy...., Meal deal include soup or Drink from selection.
