Walnut Chicken / 核桃雞 – a Sichuan Dish

Walnuts Fight Cancer, Strengthen Kidneys
Chicken Helps Crculation, Relieves Respiratory Congesstion

Chicken

Chicken and Walnuts each provide complimentary health benefits, according to Traditional Chinese Medicine. So nutritionally the dish provides  health benefits.

Walnut Chicken is a special Continue reading

Peppery Chinese Cabbage Sichuan Style 辣 白菜

La Bai Cai

La Bai Cai

Peppery Cabbage Sichuan Style
La Bai Cai  辣 白菜

 

Chinese

A popular appetizer that normally comes free in Sichuan restaurants.  It’s easy to make at home, and goes well with a variety of dishes, for example, Continue reading

Sichuan Style Peppery Cabbage 辣白菜

Most Popular Sichuan Appetizer
Peppery, Crisp, Sour and Sweet

“This dish is peppery, crisp, sour and sweet.” — Ou Chien-kung

Cooking with Napa Cabbage

Celery Cabbage

Sichuan Style Peppery Cabbage or La Bai Cai 辣白菜 is probably the most popular Sichuan appetizer.  —  It’s often served in Sichuan restaurants as an appetizer without even being ordered, along with cold Sesame Noodles and Sichuan style Peanuts.

There are many recipes. This one came from a standard Chinese cooks’ reference. It is listed in the No. 1 position under Cold Appetizers in the section on Sichuan dishes.

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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

Tony Hu, Sichuan Chef

Bill Clinton Ate Here
Street Food from Ghost Street

Lao Sze Chuan

Lao Sze Chuan, Broadway

Three Tony Hu’s: You can see a photo of a happy Bill Clinton in front of Tony Hu’s Lao Beijing restaurant, in Chicago’s Chinatown.  Perhaps from the former President’s pre-vegan days.

Of course, you can get veggie dishes at Hu’s various Lao restaurants. Like the excellent Ma Po Do Fu at his Lao Szechuan flagship location.  But even that tofu dish has some meat in it. 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