Tagged: tian mian jiang

Huang’s Words and Tian Mian Jiang Pork (Jiang Rou Si)

On Immigrants and Chinese Food: ‘No Coupons’~~ The National Immigrant Integration Conference came to Nashville this past weekend, and one of my favorite immigrant writers showed up to give the opening talk. The one and only Eddie Huang—Taiwanese-Chinese American chef, author and provocateur  of Fresh Off the Boat and Huang’s World fame—was in fine form (and even wore a suit!), giving a speech he wrote called “No Coupons.” I dragged my little Chinese immigrant along with me, hoping she would take to heart what he had to say.  He talked about...

Inspired by the San Gabriel Valley Part 2: Hot Dishes

The Best of the Best~~ I promise I’m going to get back to cooking and sharing recipes soon, but I have to entice/torture you one more time with the best dishes I had during my summer in Los Angeles. I picked up Fong Chong from summer school everyday and we headed straight for the San Gabriel Valley, a miniature China with the widest array of regional Chinese cuisines to be found in this country. I know this fact thanks partly to the fantastic reporting of Clarissa Wei, a young L.A....

Chengdu Challenge #20: Stir-Fried Bacon in Sichuan Bean Sauces (Chao Larou)

Once-Cooked Pork~~ Stir-fried bacon in Sichuan bean sauces is a cousin to hui guo rou, or twice-cooked pork, and in many ways, the more appealing cousin, because A) You only have to cook it once; and B) it’s bacon! It  may be the less popular cousin in Sichuan, but it’s definitely a Sichuan native, and I’ve had it there several times, made with the highly smoked, supremely rich local bacon (larou). For authentic twice-cooked pork, you have to boil a pork belly, chill it, slice it and stir-fry it. For this...

Chengdu Challenge #8: Twice-Cooked Pork (Hui Guo Rou)

Pork Belly: The Secret to a Long Life~~ Though hui guo rou  is actually quite easy to make, it challenged me more than any other dish so far. I had to test it so many times that “twice-cooked pork” became dozen-times-cooked pork before I got it right. But just as I did, I was rewarded with this news story* about Sichuan’s oldest living resident, a 117-year-old woman who attributes her longevity to three meals a day of hui guo rou. Pork belly and Pixian bean paste is really all it takes to...

Chengdu Challenge #1: Dan Dan Noodles (Dan Dan Mian)

The Dan Dan Mian Challenge~~ Dan dan noodles was the first real Sichuan dish I ever had, when Grand Sichuan International, the first real Sichuan restaurant in Manhattan in decades, opened close to my home in Chelsea in the mid-’90s. I’ll never forget the moment when they sat it on the table. It looked like a plain bowl of boiled noodles with some ground pork on the top, but then I realized I needed to stir it up myself and began to turn the noodles and crispy pork  over in the...

Sourcing Tian Mian Jiang (Sweet Wheat Paste)

Tian Mian Jiang, or the Glory of Sichuan’s Fermented Sauces~~ This unassuming little ingredient is way more powerful than it lets on. Called sweet wheat paste or sweet soybean paste, it is yet another member of the family of fantastically tasty and useful Asian bean sauces. Don’t even get me started on the glory of fermented bean pastes…other than to say my pantry and fridge include four kinds of Chinese bean sauces (sweet bean, chili bean, yellow bean and hoisin) as well as two kinds of Korean and two kinds of...

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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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Taylor & Fong Chong