Tagged: la jiao jiang

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...

Chengdu Challenge #25: Yu Xiang Pork (Yu Xiang Rou Si)

This Is Not Pork in Garlic Sauce~~ I guess I should have put a fully English translation in the title of this dish, yu xiang pork, but I’m annoyed by the one it is normally given in the U.S.: pork in garlic sauce. Yu xiang is not a garlic sauce. The literal translation, fish-fragrant pork, is just as misleading. The yu xiang flavor has no fish ingredients, nor any fish smell or taste. However the sauce originated as one for fish, so the name stuck for anything that later got favored with the...

Making Hong You #2: Crispy Shallot Chili Oil

Homemade Lao Gan Ma~~ My pursuit of the perfect chili oil leads me to the conclusion that there is not just one. I like a pure, chili-flavored chili oil for most cooking, but after consuming so much Lao Gan Ma Spicy Chili Crisp and similarly fancy artisan chili oils I  bought from a street  vendor in Sichuan, I’ve decided I need to up my game with homemade chili oils. So here I give you Crispy Shallot Chili Oil. It packs a ton of flavor, but still not so much that...

Chengdu Challenge #11: Dry-Braised Shrimp With Crispy Pork (Gan Shao Xia)

Unusual Juxtapositions Bring Unusual Compliments~~ In America, everything’s better with bacon on it. In Sichuan, everything’s better with crispy-brown ground pork. You might think, as I did, that big fresh shrimp don’t need the added attraction of a crispy pork topping. But you’d be wrong, as I was. This is a fantastic combination, bumped up by earthy-salty yacai (pickled mustard greens) and pickled hot chili peppers. It’s really like two dishes in one. First, you get your hands in there to remove the shells from the fat, juicy shrimp—licking the...

Making La Jiao Jiang (Hot Chili Sauce)

Perfect Pickled Peppers~~ My 15-year-old daughter is a chili fiend. Just like her mom. Also just like me, in U.S. restaurants she bypasses the sriracha and goes straight for the sambal oelek. Made by the same folks (California’s Huy Fong Foods) that make Thai-style Rooster sriracha—America’s favorite Asian hot sauce—their Indonesian-style sambal is a thicker, purer chili experience. It is nothing but chili, salt and vinegar (plus preservatives and a thickener) and as such is close in taste to Sichuan’s pickled peppers, pao la jiao, and a better match for Chinese food...

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

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