Tagged: MSG

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...

Sourcing Wei Jing (MSG)

MSG: Umami by a Different Name~~ Many of the recipes in Sichuan Cuisine in Both Chinese and English call for monosodium glutamate, or wei jing as the Chinese call it and “gourmet powder” as they translate it. Of course they do. The book was written in China, where MSG is as widely added to food as it is widely present naturally. Leave it out if you like, but when these recipes call for it, I usually use it, because I have tasted how a tiny amount dials up the flavor tremendously. Plus,...

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

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Taylor & Fong Chong