Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander. 2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns.

My first visit was for dumplings, of course, cute little purses filled with classic pork and cabbage or shrimp and chive ... from dandan and other spicy Sichuan noodles by its ladleful of chickpea ...