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  1. In this cold winter, there is nothing better than sharing a spicy Sichuan hot pot with your friends and family. For the uninitiated, Chinese hot pot, a.k.a. huo guo (火鍋), is a group dining activity where a pot of boiling broth is shared. Friends and families cook the raw ingredients of their liking in this communal pot of broth while chitchatting, laughing, and enjoying each other’s company by the table-side. This recipe is for a popular regional hot pot from Sichuan (Szechuan). The broth is infused with lots of aromatic spices, fiery chili oil and tongue-numbing Sichuan peppercorn so it is ve
  2. Truffed Egg Toast - truffle oil, egg yolks, fontina cheese.
  3. For those of you frequent Sichuan (Szechuan) eateries, you probably know that Dan Dan Noodles is arguably one of the must-try dishes at any Sichuan restaurants. In fact it’s so popular that this spicy, sweet, and tangy noodle dish has often used to measure how authentic a restaurant is! This is a recipe I learned from growing up in Sichuan and imho it's so much better than the restaurant version. If you like to learn with pictures please check out my blog for step-by-step pictorial recipe! Ingredients: 6oz fresh Chinese noodles (can substitute with dry noodles) Handful of fresh leafy vegetable
  4. I do realize this is an old post but I am curious to know where in Chinatown you saw the geese? I'll try to hunt down a goose and make one for the first time this year. Thanks.!
  5. Not that I've noticed. Perhaps The style I have come across and was referring to was what is commonly referred to as Chinkiang vinegar which is the only one I come across in the local shops.. Chinese vinegars are, I find, generally less acid and more mild in taste than what we may find in the west, although I wouldn't go so far to call them sweet. The one that I use is actually called sweet vinegar. It is sweeter than balsamic, I cook that with ginger and sesame oil for dipping. dcarch http://img.21food.com/20110609/product/1305783273207.jpg According to your image, this is a specialty sweet
  6. Since I don't see a pork jerky recipe on this forum I figure it'd be nice to share my Honey Glazed Pork Jerky recipe. This is one of my favorite snacks to serve in a party. Perhaps you can try to surprise your guests during this holiday season:) Ingredients: 2lb ground porkPork Marina 2tbsp soy sauce2tbsp fish sauce2tbsp dark soy sauce½ tsp salt2tbsp sugar1tbsp cooking wine2tbsp honey1tsp five-spice powder½ tsp freshly ground pepperCayenne pepper powder to your own taste (optional)For Basting2 tbsp honey1 tbsp cooking wineInstructions: In a mixing bowl, combine the ground pork and marinad
  7. Great find! I love reading redcook as well. Just for comparison purpose, here is a generic dipping sauce I make for almost everything. The only main difference is the amount of sesame oil. I prefer to not overpower my sauce with sesame oil fragrant so I only use small amount. Also, the quality of hot oil makes a difference as well. Hope you figure out the sauce you had in Chengdu!! 1 tbsp soy sauce 2 tbsp Chinese black vinegar 1 – 2 tbsp hot chili oil (or to your own taste) ½ tsp sesame oil 1 tsp ground Sichuan peppercorn (or to your own taste) 1 tsp garlic paste 1 tsp green onion, chopped
  8. Hi Dejah, I've made this with honey before and it came out pretty good. Just a suggestion if you still can't find maltose in your local stores. Good luck!
  9. Agree with what Liuzhou and hzrt8w said. The typical Sichuan dumpling sauce normally invovles hot oil, soy sauce, chinese black vinegar, few drops of sesame oil, garlic paste, scallion, and cilantro. If you feel like getting some ma (the numbing effect from sichuan peppercorn), you can also add some ground sichuan peppercorn powder. Good luck!
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