We got the Qing Jiang Fish to go with the Green peppers ($45.90), which had a firmer, meatier texture than the Limbo fish (both were fresh and tender). This broth also had more complexity, with a delicate balance of salty, spicy and sour from the green peppers and fresh green Sichuan peppercorns, finishing with a satisfying tinge of numbness on the lips that the famed Chinese cuisine is known for. @tanyu_sg
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