This dehydrates the beans, creating a crispy outer layer. Also known as snap beans or string beans, the beans are prepared with the cooking technique "dry-frying" where lesser oil is needed and a longer frying time required. However, when done right in Sichuan province, the stir-fried green beans are supposed to be light and crunchy. There has been a misconception about this dish being oily and heavy. Ganbian Sijidou (Dry Stir Fried Green Beans) The noodles are drenched in chili oil with vegetables, Sichuan pepper, and minced pork served on top. Unlike the usually watered down ones outside Sichuan, dandan noodles in Sichuan province embody a combustion of flavors - savoury, nutty, spicy, and smoky. Dandan Mian (Dandan Noodles)ĭandan noodles is yet another quintessential Sichuan dish that has received international attention and hence may come in different versions. Slices of kidney, chicken breast, beef tripe, goose intestines, spring onion, soy bean sprouts, mushrooms, duck, and sea cucumber are the usual meats used in the dish. The main ingredients include hot pepper, Chinese crystal sugar, and wine. The broth is flavored with chili peppers and other strong-tasting herbs and spices. Sichuan hotpot, like most of the cuisine in this humid and populous province, is numbingly spicy. In honor of the couple, patrons coined the name - Husband and Wife Lung Slices. As their beef slices were aromatic and delicious, no one could resist visiting their stall. Zhaohua and his wife sold their vinegar-ized beef slices for a living by trundling a small cart along the streets. ![]() Like the name suggests, there is a story behind this famous Sichuan dish. Fuqi Fei Pian ('Husband and Wife Lung Slices')įuqi Fei Pian, the brainchild of Guo Zhaohua, is made of thinly sliced beef (or bovine lung or tongue) seasoned with chili oil. This is because it is usually less spicy, or not at all, when served abroad and outside Sichuan province. ![]() ![]() Spicy diced chicken is more popular among Westerners than its counterpart mapo tofu. The dish is prepared by frying diced chicken and dry red pepper with golden peanuts. Kung Pao Chicken is its Cantonese name, and read as Gongbao Jiding (宫保鸡丁 /gong-baow jee-ding/ 'Palace-Protected Chicken Cubes') in Mandarin.
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