Chao Lajiao

I enjoyed this wonderful dish on a train trip from Hangzhou to Suzhou, known as the Venice of China because of its canals. It was the first and only time I have ever eaten a dish composed entirely of whole cooked chillies. It worked well because the chillies were mild, fresh and in season, therefore cheap and delicious, especially accompanied by rice. Variously coloured, the chillies — from green to yellow, orange, and bright red — were a delight to the eye.

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