Tagged: la jiao

Green Sichuan Pepper Fish (Qing Hua Jiao Yu)

Sichuan Pepper Like You’ve Never Had It~~ What do you do with green Sichuan pepper, some readers and shoppers have asked. Well, there’s lots you can do with this mesmerizing spice, I would say, but you should probably start with this Green Sichuan Pepper Fish to experience the full power and potential of qing hua jiao. If you’ve eaten at Chengdu Taste in L.A.’s San Gabriel Valley you might have ordered this dish (called Boiled Fish in Green Pepper Sauce), as it’s a crowd favorite there. Otherwise, think of 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...

Chengdu Challenge #16: Dry-Fried Green Beans (Gan Bian Si Ji Dou)

Old-School vs. New~~ Yes, I know it seems wrong to deep-fry green vegetables, but oh, it tastes so right. Gan bian si ji dou actually means dry-fried green beans, but almost everyone nowadays quickly deep-fries them. That’s how the Sichuan Higher Institute of Cuisine teaches the dish, and that’s how I’ve always done it. But when I was researching the dish, I found that the recipe for gan bian si ji dou in Mrs. Chiang’s Szechwan Cookbook calls for dry-frying the green beans the old-school way, for more than two...

Meeting Lao Gan Ma, “The Godmother”: China’s Best Chili Oils and Sauces

Godmother to the Rescue~~ Eleven-year-old Fong Chong had been in the United States for a week in February 2011 and had found almost nothing she liked about it. Everything was foreign and strange in the extreme—the language, the food, her house, her parents. Now she was having dinner with people who looked like her and talked like her, but still it was weird. The food these college girls had made for her was familiar, at least—sweet-and-sour ribs, red-braised pork—and somewhat comforting, but Fong Chong remained quiet and standoffish, unsure about everything,...

Chengdu Challenge #10: Mapo Doufu (Mapo Tofu)

The Queen of Mapo Doufu Recipes~~ Best tofu dish in the world? Mapo tofu, without doubt. You may be thinking that’s not saying much. But it is. In fact, forget that it features tofu. I’ll put this beefy, spicy, chili bean dish up against your favorite American beef-and-bean chili any day. I’ve been making mapo doufu—“pock-marked mother’s bean curd”—for years. It was one of the first dishes I learned from our brilliant chef Qing Qing, who taught Lotus Culinary’s cooking classes at the Sichuan Higher Institute of Cuisine in the early...

Spice Shopping in Sichuan

A Spicy Girl Shops for Spices~~ I just returned from a trip to Chengdu (and Hong Kong, Guangzhou, Shanghai). I never get enough of Sichuan, which may explain why I always try to bring all its goodies back with me. This is just some of the Sichuan spicy stuff I stuffed in my luggage, bought at Chengdu’s jaw-dropping wholesale spice market, its fascinating supermarkets  and wet markets and a sidewalk artisan food stall with the best sauces on earth (really!): Three kinds of freshly dried Sichuan chili peppers, or la...

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Taylor & Fong Chong

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