Category: Meat/Fish

Chengdu Challenge #6: Hot and Spicy Beef (Xiang La Fei Niu Rou)

A Recipe With Heat and Technique~~ “This is the only dish that’s spicy enough for girls’ night,” said my 15-year-old daughter, Fong Chong, as she dove into Hot and Spicy Beef. She may be right. Though I’ll be working hard in this blog to disabuse readers of the notion that all Sichuan food is spicy, some dishes are indeed fiery. And out of all the spicy Sichuan dishes I regularly cook, this one is the spiciest. As a result, we generally save it for Wednesday nights, when Dad is out...

Chengdu Challenge #5: Potato, Green Chili and Pork Stir-fry (Yang Yu Qing Jiao Chao Rou Si)

All-American Ingredients Make an All-Chinese Stir-fry~~ Yes, the potato is a Chinese vegetable! In fact, it is the star of this stir-fry, the main attraction, with the pork in a supporting role. In Sichuan you most often see potatoes cut in matchsticks and quickly stir-fried with a hit of vinegar. They’re just barely cooked, really, still crunchy and crisp, and as weird as that sounds to a Westerner, they are delicious. This recipe for a similarly prepared potato stiry-fry just fills it out with pork slivers and green chili peppers to...

Chengdu Challenge #4: Good-Luck Fish Head (Hao Yun Yu Tou)

Lucky in Fish, Unlucky in Friendship~~ “I have a weird request for you,” I said to Hobo Mike, a commercial fisherman and the head fishmonger at my local Whole Foods.  “I need a giant fish head. No body. Just head.” “That’s not weird,” he replied. “Lots of people ask me for fish heads. I’ll put you on the waiting list.” “Cool,” I said. “But in that case, I’d like to place an order, because I don’t want just any old little snapper or salmon head. I need the biggest fish...

Chengdu Challenge #2: Cold Chicken in Sichuan Pepper-Scallion Oil (Jiao Ma Ji)

The Jiao Ma Ji Challenge~~ For the most part, chicken is chicken. But jiao ma paste, now that’s a discovery! Jiao ma refers to Sichuan pepper, and the paste is made by mincing the peppercorns together with a load of scallions and adding oil to make a sauce. Combine that with red-hot chili oil and Sichuan pepper oil and a little starter of cold chicken is the most exciting thing on the table. That’s what’s so brilliant about Sichuan cuisine. It has a million ways to make plain old protein...

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Do you love Sichuan food and cooking as much as we do?

Subscribe to our newsletter to receive notice of new recipes and articles from the blog as well as occasional news and promotions from The Mala Market, our Sichuan specialty food shop. (An average of two emails total per month.)

 

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Taylor & Fong Chong