Flavor: Reddish-Brown: Red-cooked
This is one of Mrs. Chiang’s most spectacular dishes — a whole fish cooked in a rich and spicy meat sauce. The combination, strange as it sounds, works. It exemplifies the Szechwanese taste for unusual juxtapositions of ingredients. Cooking in meat sauce, shaoz, is a favorite Szechwanese method. Mrs. Chiang makes noodles, bean curd, and eggplant that way. Like the fish, they are all marvelously spicy dishes,
