One of the assistants for my summer camps this year was Chinese, and his mom immigrated from Szechuan. I asked him if she could make me something spicy. She delivered with a tofu noodle and cucumber salad the first day, and then this, cold noodles with chili oil and scallions the next. While I’ve eaten hotter, both were delicious. Even more shocking was the lack of soy sauce or any additional salt of any kind. The meal was practically sodium free. When I asked him about that, he said, “Real Chinese cooking does not have all the salt and sugar that takeout has. That’s not Chinese food”.