Well, that’s it, and I had many names on the old EF as sometimes I had to post from multiple accounts to get back the threads to the main topic 
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I love Chinese food too. 
I hope you will not find this forum too intimidating to post everything about it! 
Sichuan cuisine should be considered a biological weapon. I mean I like reasonably spicy but this is pure pain to the extent that you don’t actually taste anything anymore.
But hey, each to their own. And welcome. Although that stuff about your multiple accounts sounds a bit dodgy.
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not really, but it has the effect that for a few hours everything else is tasteless
Then simply do not use as many spices as they put in some recipes.
Yeah, sure. I had been taken to a hot pot restaurant in Chongqing by business partners. It was difficult to avoid. And it was terrible.
麻辣香锅, Snow beers, and a sweltering Beijing summer makes me a happy camper.
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It kinda grows on you though, isn’t it? I remember I was equally displeased by the level of spiciness in some cuisines (mainly being used to what some people may call bland food) but ended up absolutely loving them. Give it time.
Oh, and OP please do share recipes if you have some. I have learned that I don’t really have to cook anything by the book, I am “allowed” (I give myself that permission as I sort of dislike food purists) to adapt most of them.
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I have yet to find somewhere in Basel where you can actually get decent Chinese food. I’m going back to Scotland for 2 weeks so I can’t wait to eat it there lol
I’m not a good chef, so my recopies are going for hot-pot and (ab)using ready made sauces at home.
not in Basel but pretty close: https://www.tripadvisor.de/Restaurant_Review-g187281-d17786358-Reviews-PIN_Kitchen-Freiburg_im_Breisgau_Baden_Wurttemberg.html
It isn’t fancy but it’s legit and hits the spot everytime I’m there.
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That picture of the fish with mustard green looks legit!
Off topic here, but didn’t want to start another thread as it wouldn’t be fair for me to start it (I know too little about some cuisines): maybe time to start a great “Curry” thread too? I have cooked a lot of improvs found on the internet lately and we loved them, even though they weren’t probably “authentic” cuisine. Just a suggestion, my apologises to the OP…
I am no expert, but found good inspiration here.
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