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youth. She's recruited graduate chefs from the Sichuan Higher Institute of Cuisine (akin to our Culinary Institute of America) to recreate the authentic regional fare she so fondly recalls. To prove that Sichuan cuisine is more than a fiery feast, I dined on dishes that rounded out a variety of flavors, from slender Chinese eggplant sautéed in spicy garlic sauce ($14) to the unctuous Mala tofu pudding with silken tofu and Basa fillet braised in a thick sauce seasoned with garlic, ginger, and fermented bean paste with peppers ranging from peppercorn oil and aged hot pot oil to the zing of ground Sichuan peppercorns ($17). The remarkable Dry Pot Beef is comprised of beef slices, potato, cauliflower, celery, lotus roots, and king oyster mushrooms subtly spiced with dry red chili pods, whole Sichuan peppercorns, garlic, and ginger ($20). Don't miss the Dan Dan Noodles, a popular street food made here with boiled wheat noodles tossed in the signature Mala spicy sauce and sesame paste along with seasonal greens, preserved vegetables, and bits of spiced ground pork, topped with a scattering of chopped scallions ($9). Mala Sichuan Bistro, M-K-T, 600 N. Shepherd Dr., Suite 453, 832.767.5402, malasichuan.com. The massive pagoda roof suspended above the dining room was handmade by Sichuan artisans using wood joinery. New ORLEANS AUCTION G A L L E R I E S Fine Silver NOVEMBER 18th Estates Auction DECEMBER 3rd & 4th Auction License LA AB-363 www.neworleansauction.com 504-566-1849 | info@neworleansauction.com