Tagged: mala

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 #18: Mala Crawfish Boil (Mala Xiao Longxia)

Let the Good Times Roll~~ It’s crawfish season in the U.S. South, and that can mean only one thing (to me): It’s time to try the Mala Crawfish recipe in Sichuan Cuisine in Both Chinese and English. I love a good New Orleans-style crawfish boil—where they boil the crawdads in a spicy broth, mound them up on a newspaper-covered table and invite you to dig in for the feast—so I figured Sichuan crawfish had to be just as fun and delicious. While Louisiana farms the vast majority of crawfish eaten in the world, Asia...

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 #13: Kung Pao Lotus Root (or Potato) (Gong Bao Ou Pian)

The Unbearable Easiness of Real Kung Pao~~ Everybody knows kung pao chicken—called gong bao ji ding in China—but did you know that you can kung pao other foods as well? My personal favorite vegetable given the gong bao treatment is lotus root, a mild, crunchy, stunningly beautiful vehicle for the mala-meets-sweet-and-sour sauce adorned with home-fried peanuts. (Now, admittedly, fresh lotus root is somewhat difficult to find in the U.S. outside Asian markets, so feel free to substitute potatoes for an equally delicious if less photogenic dish using the exact same method.) Dare...

Chengdu Challenge #12: Shui Zhu Beef (or Fish) (Shui Zhu Niu Rou)

A Sichuan Outlaw~~ Shui zhu, or “water-boiled” dishes, may be Sichuan’s most notorious food—feared and loved in equal measure. Shui zhu’s reputation as a dish for the daring precedes it. But those brave enough to dip into its sea of mala—chili peppers and Sichuan peppercorn—to fish out a piece of buttery soft beef (or pork, or fish) are rewarded with the realization that shui zhu is not nearly as lethal as its reputation. It was a shocking sight the first time I saw Chef Qing Qing make shui zhu beef at...