Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
3 hours ago, C. sapidus said:ETA: This is probably an ancient recipe since it uses white pepper rather than chiles for heat.
Not necessarily. East Asia, especially China, uses white pepper for heat to this day. Sichuan hot and sour soup, for example, is still made using the traditional white pepper rather than chillies. There are many other such dishes.
51 minutes ago, C. sapidus said:ETA: This is probably an ancient recipe since it uses white pepper rather than chiles for heat.
Not necessarily. East Asia, especially China, uses white pepper for heat to this day. Sichuan hot and sour soup, for example, is traditionally made using white pepper rather than chillies. There are many other such dishes.
By liuzhou,
By Honkman,
