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Malden, MA: The Sour Side of Sichuan at Fuloon

January 31, 2013

Wontons with Special Hot Sauce—i.e. a chili oil vinaigrette. [Photographs: Liz Bomze]

If there's one takeaway that's stuck with me since my trip to China last spring, it's that vinegar and pickling are fundamental to Sichuan cuisine—at least as fundamental as the chiles and heat that food is so well known for. Some dishes we ate there were predominantly sour, but there were also plenty that weren't, and even these

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