Tagged: chili oil

Paocai to the People: At Chengdu Restaurants, Free Homemade Pickles Are the Standard | Jordan Porter

A Pickle a Day~~ By Jordan Porter—Holler out “paocai,” the Chinese word for pickles, at nearly any restaurant in Chengdu and the wait staff will deliver a bowl of delicious homemade pickled veggies to your table. I say nearly, because at some places the communal pickle jar (or urn, or bucket, or box) is self-serve, and you scoop them up on your own.  Either way, a house-made pickle comes standard at every restaurant in the city. The best part? It’s free! Pickled and fermented ingredients, from the famous douban paste...

Inspired by Houston’s Mala Sichuan Bistro: Mala Beef Jerky (Mala Niu Rou Gan)

Award-Winning Sichuan~~ A few days ago, Jianyun Ye, the chef at one of my favorite Sichuan restaurants, Houston’s Mala Sichuan Bistro, was nominated for a James Beard Award as Best Chef Southwest. Two other Chinese chefs working in authentic Sichuan restaurants owned by Mainland Chinese restaurateurs also got regional Best Chef nods for 2017: Ri Liu at Atlanta’s Masterpiece (which we visit frequently) and Wei Zhu of Chengdu Gourmet in Pittsburgh. Check out those locations. Not NYC, SF or LA, but Houston, Atlanta and Pittsburgh. Dare I believe that all...

Introducing Chengdu Zajiang Noodles (Zajiang Mian)

Just Don’t Call It Zhajiang Mian~~ As we learned in the recent guest post from Chengdu Food Tours’s Jordan Porter, zajiang mian is one of Chengdu’s most popular noodles, a bigger, heartier cousin of dan dan noodles and more-loved than its little cousin in modern Chengdu. I promised at the time to work on the recipe, and here are the results. But first, I want to share my closer-to-home inspiration: the zajiang mian at Mian, a real-deal Sichuan/Chongqing noodle shop in L.A.’s San Gabriel Valley. Opened by Tony Xu, chef-owner of the...

Sichuan Cucumber Three Ways: Hot-and-Sour, Mala and Sesame (Pai Huang Gua)

Cool as a (Spicy) Cucumber~~ Sichuan knows how to treat a cucumber: with spice! Here are three cucumber preparations, using three different forms of chili pepper, and resulting in three very different tastes. The first is hot-and-sour and similar to a Western quick pickle with the addition of pickled or fresh red chilies. The second is mala, the smacked cucumber smacking strongly of that incomparable toasty chili and tingly Sichuan pepper taste that makes mala so addictive. And the third is so flavor-packed with chili oil, sesame paste and yacai preserved vegetable that it...

Chengdu Challenge #28: Hot-and-Sour Eggplant Salad (Suan La Liang Ban Qie Zi)

Eggplant, a Girl’s Best Friend~~ What to send to school in your daughter’s lunchbox when she’s changing high schools as a sophomore and facing a lunchtime cafeteria where she knows no one and has no one to eat with? Her favorite vegetable, of course. The vegetable that makes her feel happy as she eats it no matter what is going on around her or how alone she feels. For Fong Chong, that vegetable is eggplant. Now, I’d rather go over there and eat lunch with her in that crowded school...

Spreading the Sichuan Love: L.A.’s Chengdu Taste

Coming to a City Near You? We Ask the Owners~~ When it’s silent for too long on this end, you know it means Fong Chong and I have been traveling or, in this case, spending our summer in Northeast Los Angeles and the San Gabriel Valley, America’s most progressive Chinese enclave. Without a kitchen while we play in the sun, hang with dear old friends, and Fong Chong goes to summer school, we use the time off from cooking Sichuan to eat other people’s Sichuan cooking and get newly inspired....

Chengdu Challenge #22: ‘Saliva’ (Mouthwatering) Chicken (Kou Shui Ji), or Bobo Chicken, or Bang Bang Chicken, or…

You Know You Want It: ‘Saliva’ Chicken~~ Which name do you prefer for Sichuan cold chicken in red-hot chili oil? Saliva chicken (let’s translate it as “mouthwatering” chicken)? Bobo chicken? Bon bon chicken? Bang bang chicken? Or just plain old cold chicken? From what I can tell from multiple Sichuan restaurants, cookbooks and the Web, the names are almost interchangeable, and there’s no real consensus on the ingredients and proportions in each. They are all based on homemade, high-quality chili oil (hong you), of course, and from there include varying...

Inspired by the San Gabriel Valley: Best Sichuan in the U.S.?

The Only Minority in the Restaurant~~ By way of explanation for the paltry number of recent posts, I mentioned last time that Fong Chong and I are living in Los Angeles for the summer. Or Pasadena, to be exact. I also noted that we are spending the majority of our time eating our way through the San Gabriel Valley, the epicenter of Los Angeles’s Chinese community and the vanguard of Chinese food in America. Several of the SGV’s cities are majority Chinese, so the only minority in the restaurant is often me. Not...

Inspired by Manhattan’s Cafe China: Quick Sichuan Pickled Vegetables (Sichuan Paocai)

In a Pickle~~ Life has gotten in the way of serious cooking recently. And of blogging too, you may have noticed. You know how that it is, I’m sure, when there’s little time to do even the things you most love to do. For me over the past month, there was Fong Chong’s graduation from middle school, multiple family birthdays, a trip to New York and, finally, a temporary move to Los Angeles. Not that I’m complaining! A summer in L.A. brings infinite eating rewards—especially since we’re staying only minutes from the...

Chengdu Challenge #19: Cold Noodles With Shredded Chicken (Ji Si Liang Mian)

White Cloud in a Perfect Storm~~ Fong Chong’s latest obsession is these Cold Noodles With Shredded Chicken. It’s a regretfully boring name for something so singularly, aggressively tasty, so you’ll have to take my word for it—you really want to try this. Cold noodles with chicken totally deserves a more poetic name, like Ants Climbing a Tree, another beloved Sichuan noodle. Something like, perhaps, White Cloud in a Perfect Storm. Or maybe not. But just don’t let the boring name fool you. Especially since cold noodles with chicken is quick and...

Chengdu Challenge #15: Dumplings in Red Oil (Zhong Shui Jiao)

It’s All About the Sauce~~ If you’ve ever had dumplings in red oil at a real Sichuan restaurant then you know it’s all about the sauce. While every Chinese cuisine can claim a wonton, jaozi or siu mai of its own, only Sichuan floats its famous shui jiao in a sweet-hot special sauce. As such, it kind of blows all other dumplings out of the water. It’s hard to guess exactly what’s in that special sauce, besides chili oil, but you know it when you taste it. You also know you...

Roasted Potatoes in Black Bean Sauce

Food52~~ I promise this is my last post about chili oil for the foreseeable future, but I had to share this one because I’m so happy that it’s on Food52, the absolute best food site/blog/community for recipes. My Chili Oil #3 features black beans and crispy shallots. The preserved black soybeans (douchi) make it particularly rich and intense. They make a statement. But even so, this oil has multiple uses—as a stir-fry sauce for clams (or chicken) with black beans; mixed with soy sauce as a noodle sauce; as the...

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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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Thank you!

Taylor & Fong Chong