Ma Po Bean Curd 麻婆豆腐

Pockmarked Mother Chen’s Bean Curd
A Leading Sichuan Dish

“It’s rich and warming, a perfect winter dish.” — Fuchsia Dunlop

How to cook Ma Po Doufu, famous Sichuan dish

Ma Po Doufu, Cooking in Wok

Ma Po Bean Curd 麻婆豆腐  or Pockmarked Mother Chen’s Bean Curd, has emerged as one of the most popular Sichuan dishes. There are so many recipes, and you can even get instant versions, including forms of the dish delivered Continue reading

Chinese Cooking Method Jian 煎

A Different Kind of Frying
More Oil, Less Salt

“Laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry), rather than chao (stir-fry).” — Fuchsia Dunlop

Over centuries, Chinese cooks have developed so many distinctive cooking methods, many of them unfamiliar to cooks in other cuisines.

There’s wind curing — useful for game birds, even turkey. There’s convection cooking in hot cinders — maybe the best way to roast chestnuts. [1] Continue reading

Purple Perilla

A Poisonous Weed for Fairy Gardens?
Or an Edible Dyestuff?

Purple Perilla Plant

Purple Perilla is the purple-leafed variety of the more familiar Green Perilla.  People often call Perilla by its Japanese name Shiso. 紫蘇   It’s also called Beefsteak Plant, and the green variety has a lot of uses, especially in Continue reading