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Learned from Zhōu Shifu, Xiao Zhou‘s father
shǒu sī zhúsǔn (手撕竹笋, hand-torn bamboo shoots)
Shǒu sī zhúsǔn (手撕竹笋, hand-torn bamboo shoots) is a simple dish made with fresh bamboo shoots. Canned bamboo shoots won’t do the flavor justice and may only hint of a shoe closet. Before coming to China, I thought [...]
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I learned this easy recipe from Zhang Shifu in Suijiang, Yunnan, but the dish originates from Sichuan (Szechuan).
This favorite has traveled many years, far distances, and arrived at our palettes in many variations. Gōngbào Jīdīng (宫保鸡丁, Kung Pao Chicken or Spicy Diced Chicken) is named after a Gōngbào (palatial guardian) [...]
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