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…
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sichuan
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…
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…
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!…
Chinese Cantonese, Chinese Hainan/Qiong, Chinese Hokkien/Min, Chinese Northern, Chinese Sichuan, Recipes
“Explosively stir-fried” fish with ginger and spring onions 爆炒姜葱鱼片
I am introducing this dish to you in order to demonstrate a Chinese method of cooking called “Bao Chao” 爆炒. Often, one translates “chao” 炒 as stir-frying but that is only one of the two ways how one stir-fries. Literally…
Fish in hot chilli oil or “Shui Zhu Yu” (水煮鱼) is the most famous dish of Sichuanese cuisine. A fairly recent invention, it has gained popularity throughout China as the ubiquitous Sichuanese dish. As was mentioned before on this…
Chinese: 郫县豆瓣酱 Fermented soybean paste is an important ingredient in East Asian cooking. It is made from the remains of soybeans used in making soy sauce. It is used in stir-fries in Chinese cuisine, to make miso soup in Japanese…
This soup brings back memories. I used to fight with my siblings to suck the bone marrow of the fish bone. Unfortunately, I have not been able to use spinal bones for this soup, so no sucking. A very, very…
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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!
