Dale Rice has had a passion for food since his mother let him stand on a kitchen chair to stir the cake batter and then lick the bowl at the tender age of 5. Restaurant critic and wine writer for the Austin American-Statesman, he has been writing about the local food scene for the last 12 years. He lives in South Austin with 1,500 cookbooks and a 100-year-old wagon wheel for a pot rack.
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The entry titled "Spicy, spicy, spicy."
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2008 > April > 22 > Entry
By Dale Rice
| Tuesday, April 22, 2008, 08:00 AM
BEIJING — Even seemingly innocuous fare packed a wallop at Three Guyzhou Men, a beautiful, classy restaurant featuring Guyzhou fare, one of the cuisines of Southern China. The egg fried rice, surely a foil amidst all the heat, turned out to have finely chopped red chiles. The lamb with mint leaves had dozens of red chiles the size of my little finger, and the minced beef with cilantro had another form of red chile. A divine fried eggplant, cut into rectangular pieces the size of french fries, was covered with a searing mix of ground pork and peppers.
We ate. We sweated. We ate some more. The one thing I longed for was a bottle of cold water, which we tried but failed to order. So, there I was — like the Brazilian diplomat and the professor dining with me — drinking a glass of hot water (typical in many Chinese restaurants) to relieve the heat.
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