Chinese Sichuan

Chinese Cantonese, Chinese Hainan/Qiong, Chinese Hakka/Kejia, Chinese Hokkien/Min, Chinese Hunan/Xiang, Chinese Northeastern, Chinese Northern, Chinese Shanghainese, Chinese Sichuan, Japanese, Korean, Singaporean, Thai

Make your own tofu at home

December 9, 2024

Tofu is not only one of the healthiest sources of protein, it also tastes great. While there is a huge variety of tofu available nowadays in the supermarkets and at very reasonable prices, I sometimes miss the rough look and…

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

If you have just discovered Sichuan Chinese cuisine, then you’d be happy to get acquainted with this very easy yet satisfying Sichuan dish called Jintang Feiniu 金湯肥牛.

Chinese Medicinal, Chinese Sichuan, Rare & Unusual

The Golden Ear 金耳: the Anticarcinogenic Fungal Jelly

You may have tried some of the edible fungi popular in Chinese cuisines, such as the Wood Ear (Mu’er 木耳) which I have written about here or the Silver Ear (Yin’er 银耳) which is an important ingredient in a popular Cantonese dessert. If you haven’t tried the Golden Ear (Jin’er 金耳), then you really should!

Chinese Hunan/Xiang, Chinese Medicinal, Chinese Northeastern, Chinese Northern, Chinese Sichuan, Rare & Unusual

The Wood Ear: Reduce your Bad Cholesterol with the Ears of Judas

The ‘wood ear‘ is the name translated directly from Chinese ‘Mu’er 木耳‘ for a group of related edible fungus. Most commonly, this refers to the ‘black wood ear‘ – the Auricularia auricula-judae – which comes from its common English name,…

Chinese Hakka/Kejia, Chinese Hunan/Xiang, Chinese Medicinal, Chinese Northeastern, Chinese Northern, Chinese Sichuan

Jiuniang 酒酿 : Homemade Chinese Sweet Rice Liquor

‘Jiuniang’ 酒酿, also known as ‘Laozao’ 醪糟, is a traditional homemade Chinese sweet rice liquor. Unique to the Han Chinese population, this practise is popular in pure Han communities in central, northern and western parts of China, as well as in migrant Han enclaves such as the Hakkas 客家 in southeastern coastal China and on Taiwan island.

Chinese Sichuan

Tengjiaoyü 藤椒鱼 – Sichuan Fish Broth with Mastic-Leaf Prickly Ash Peppercorns

This is another of the nouvelle cuisine of Sichuan that has popped up in the last few decades, together with Shuizhuyü 水煮鱼 and Suancaiyü 酸菜鱼 – both recipes which I have also covered This particular dish showcases the green mastic-leaf prickly ash…

Chinese Sichuan, Recipes

Suancaiyü 酸菜鱼 – Sichuan Fish Broth with Pickled Mustard Leaves

This Sichuan fish dish is a second favourite of mine, right after the Shuizhuyü 水煮鱼 (fish in chili oil). This dish packs such a punch and it is so appetizing, that I guarantee that your guests will come back…

Chinese Sichuan, Rare & Unusual, Recipes

What are the differences between Sichuan Pepper, Majiao, and Mastic-leaf prickly ash?

There are about three types of Zanthoxylum pepper used in the Chinese Sichuan region: Sichuan pepper, Majiao and Qinghuajiao. Majiao Chinese: Majiao 麻椒 Latin: Zanthoxylum bungeanum Colour: Brown Majiao is a species of Zanthoxylum closely related to Sichuan pepper (Zanthoxylum…

Chinese Cantonese, Chinese Hainan/Qiong, Chinese Hokkien/Min, Chinese Northern, Chinese Sichuan, Recipes

Braised fishhead 白烧鱼头

Chinese cuisine has more than two thousand years of continually recorded history and development. The earliest surviving recipe dates from the Western Han period 西汉 in 200BC. Despite the styles and tastes that developed regionally, there are techniques which have…

Chinese Hokkien/Min, Chinese Sichuan, Recipes

Sichuan pickled mustard and fish bones soup 四川榨菜鱼骨汤

If there is a dish that can aptly be branded “appetizing”, it will definitely be THIS dish. It is oily, spicy, smells heavenly, it is flavoursome and salty, full of umami-essence and upon tasting it, your food intake will double!…

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My name is Harry. Let's connect on the best things life has to offer. Carry It Like Harry is my Belgium-based blog about menswear, travel, recipes and restaurants. Talk to you soon!
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  Make your own tofu at home December 9, 2024
- Chinese Sichuan
  Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn! November 24, 2024
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Chinese Sichuan

You might also like

Ikan Pari Bakar: Malay Barbecued Stingray

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

You might also like

Make your own tofu at home

The Golden Ear 金耳: the Anticarcinogenic Fungal Jelly

You might also like

Make your own tofu at home

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

You might also like

Make your own tofu at home

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

You might also like

Make your own tofu at home

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

You might also like

Make your own tofu at home

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

You might also like

Make your own tofu at home

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

You might also like

Make your own tofu at home

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

You might also like

Make your own tofu at home

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

You might also like

Make your own tofu at home

Jintang Feiniu 金湯肥牛: the hot and sour beef soup to spice up your autumn!

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