As a second meal, I again used some pork and prepared it the same way so I won’t include that.  Rather than eating kimchi however, I bought some cucumbers and made a cucumber salad.  There are so many Sichuan restaurants here in Beijing, and it is very common to see people ordering a Sichuan cucumber salad.  I took the recipe for one since I always enjoy ordering this dish in the restaurant and made it for myself here at home.  The only thing I was missing were the Sichuan peppercorns - while I do not mind the numbing sensation they offer, I wanted to see if I could get enough flavor out of some chili garlic paste, so used a bit more of that in substitution.  The result was pretty good - although the cucumbers that weren’t soaking in the dressing longer tended to have less flavor, the ones that got to sit a bit tasted just like the restaurant.  I think next time I’ll add a little of the Sichuan pepper just to add that authenticity, but for the first try I think it turned out great.