Boiled Fish with Hunan Sauce: A large bowl of a tangy and hot broth flavoured with hot peppers and Sichuan peppercorns (not an overwhelming amount) and a lot of fish on the bone floating in it (carp again). This is a genre of dish that I’m never sure how to eat: are you supposed to pick at the fish and eat the broth soup style? Put the broth and fish over rice? Pick out the fish and discard the broth? I picked options 1 and 2 and enjoyed it both ways. This may have been my favourite dish. A lot of that has to do with the fact that a type of carp (rui/rohu) is one of the staple fishes in the Bengali kitchen with a very distinctive smell/taste and the aromas of this dish, and the thin fishy broth were very reminiscent of one of the classic Bengali preparations of rui (though, of course, there were some things in here–pickled vegetables–that you wouldn’t find in Bengali fish dishes).