Spice In Han Dynasty Kitchen

Adam Erace is a bit dissapointed that chef/owner Han Chiang didn’t live up to his tempestuous reputation but he had no complaints about Han Dynasty’s Sichuan cuisine.

The fire starts with a spark, in this case the seashell-shaped dumplings made fresh daily. The supple sesame-freckled pork-and-cabbage purses only earn a 4 on Chiang’s spice scale, but a red aurora of chili oil—neutral oil-infused with red pepper, nutmeg, star anise and other secrets—is doing its thing while you eat on blissfully, thinking, this isn’t hot at all. Halfway through, you’re feeling it. I’m feeling it. And it’s not uncomfortable by any measure. The heat was less angry assault, more plaid blankets and fireside brandies at your hunting estate in the English countryside. Warm, comforting.

Han Dynasty [Philadelphia Weekly]
Han Dynasty [Official Site]