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Currently viewing the tag: "Sichuan Peppercorn"
Bitter winter has embraced Beijing. Heating in old apartments can not give enough warmth. At times, I feel a nip in the air, piercing through my body. One of my dearest friends who grew up eating organic lamb and beef in the grasslands of Inner Mongolia, suggested I add beef or lamb [...]Continue Reading →
On August 25, 2011 By Shanti Christensen (湘緹)
Chengdu, Sichuan, China — ShowShanti owes a lot of its success and existence to the families found using social media. One such family of brother Jiǎng Yì (蒋毅) and sister Jiǎng Lì (蒋利) was found online. We broadcasted our desire to meet families in Sichuan region to learn [...]Continue Reading →
Beijing, China — I learned this dish from Zhu Dandan in Beijing and found it to be one of the most flavorful dishes she taught me. One special technique of seasoning the oil briefly with Sichuan peppercorn (花椒, huājiāo), lends an unmistakeable fragrance to the dish tempting the chopsticks to return for more helpings.
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Chengdu, Sichuan, CHINA — Tempted by Fuchsia Dunlop’s chapter about Chef Yu Bo, from her book Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, I gathered a small group to experience the whims and culinary mastery at Yu’s Family [...]Continue Reading →