Medium 3669
Dry-fried eggplant

Recommendations

"It is unreal how crispy the eggplant is. Peter, please tell me how to make it! The eggplant remains crispy for so long, it's amazing. It has lots of great spice from dried chilies and Sichuan peppercorns. It's sooo good."
"The eggplant here has an interesting texture that I've never seen before and have never been able to replicate. It's crispy on the outside and soft and melty on the inside."
"If you have not eaten at Tasty China, chances are you don't have a clue what Sichuan food feels like...or tastes like. First, you need to know that in half the dishes, there are more chilies than main ingredient. This eggplant is no exception. It is salty, numbing, crunchy, and spicy, and the creaminess of the eggplant is the only relief from the intense heat, which you can only keep at bay by stuffing more eggplant into your piehole."

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