"I go to Spices 3 specifically for a tongue-tingling dose of the mala peppercorns found in southwestern Sichuan province. Try the classic dish liang fen, a spicy mung bean noodle dish doused in soy sauce and black vinegar and topped with chilis, or one of the other fiery Sichuan staples like ma po tofu, dan dan noodles, and water boiled fish in red oil. If you need a bold palate cleanser, try their Taiwanese-inspired stinky fried tofu." - Daphne Wu
