XI'AN (CHINA) - Just about every other dish in Xi'an, it seems, is packed with chilli. The pao mo (leavened bread torn up and dunked into a meaty broth) swims in a crimson layer of heat.
Peppery flakes dot the lamb kebabs. Even the roujiamo - the Chinese city's equivalent of kong ba pao - is spicy.
Already a subscriber? Log in
Read the full story and more at $9.90/month
Get exclusive reports and insights with more than 500 subscriber-only articles every month
ST One Digital
$9.90/month
No contract
ST app access on 1 mobile device
Unlock these benefits
All subscriber-only content on ST app and straitstimes.com
Easy access any time via ST app on 1 mobile device
E-paper with 2-week archive so you won't miss out on content that matters to you