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Learn over 20 classic Sichuan recipes and cooking techniques

5 August, 2010 (14:08) | Chinese Food Pictures | By: admin

CHICKEN WITH CHILLI PEPPERS

At first glance it may seem that there is little to eat as this dish is prepared with mounds of red chilies and just a little bit of chicken.  However the chilies add a dramatic touch and infuse the cubes of chicken with a gentle spiciness. Learn the proper mix of chilies and chicken and how to cook without burning the chili peppers.

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Bang Bang Chicken

BANG BANG CHICKEN

Is a favorite cold appetizer dish – made primarily of cooked shreaded chunks of chicken meat covered with a sesame based sauce.  The dish got its name from the wooded stick which was used to beat the chicken in order to loosen the fibers of the chicken meat so that it could be torn into slivers by hand.  The dish is also called Pang Pang or Bon Bon chicken.

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Mo Po Dou Fu

MA PO DOU FU

This well known Sichuan dish was named after the small-pox scarred wife of a Qing Dynasty restaurant owner who prepared it for local workers on their lunch break. It is found on most restaurant menus.  The dish can be made with ground beef or pork, which is stir fried with chili oil and chili bean paste. To brighten scallions or leeks are added and then cubes of silken do fu. The dish is served topped with freshly ground sichuan peppercorn giving the diner a tingling sensation even though the do fu is itself quite mild.

DAN DAN MIAN
A noodle dish named after the bamboo shoulder pole (dan) on which street vendors used to carry their noodles, and secret sauces. Generally served in small bowls, as a snack or accompaniment, there are many ways to make up the tangy sauce that goes on top of the noodles, but a key ingredient is ya cai – a pickled vegetable which must be chopped and added to the sauce right before eating.

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Dan Dan Mian
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Fresh Ingredients for Guo Ba Rou Pian
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Fish Flavored Eggplant – nothing to do with fish, but the eggplant is sliced to resemble fish scales
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Beef and Scallion Cakes
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Cooked Guo Ba Rou Pian – Pork with crispy rice in lychee Sauce
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Tang Cu Pai Gu – sweet-and-sour spare ribs
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Lettuce Soup
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Pearl Mariko – a Sichuan snack of glutinous rice
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La Ban Huang Gua – Spicy cucumber salad

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Calling for Cookbook Recipe Testers

5 August, 2010 (02:42) | Chinese food recipes | By: admin

August 4th, 2010 | Announcements | 40 Comments

(This is not the real cover of the cookbook. It’s just one of the pictures I’d shot for the book.)

I am almost done with the cookbook writing and am ready for recipe testing. My cookbook will be released in Fall 썛, by Tuttle/Periplus Publishing. It will be available worldwide. The title of the cookbook is not final yet, but it’s likely to be “EASY CHINESE: Chinese Classics, All-time Favorites to Dim Sum & Dumplings” or something along the line. Regardless of its final title, it’s a Chinese recipes cookbook with 80+ easy, healthy, and delicious Chinese recipes. It has tons of new recipes, color photography, step-by-step picture guide, and more!

For the Recipe testers, here is what I am looking for…

Chinese food fans and enthusiasts from all over the world, especially those based in the United States, Canada, Europe, and Asia Pacific. However, if you are based elsewhere, you are most welcome to volunteer.

If you are interested, here is what you need to do:

Leave a comment on this post with the following information:

  1. Your current location:
  2. Your Chinese cooking level: Professional / Intermediate / Beginner
  3. Make sure you have the correct email address in the E-mail field in the comment form so I can contact you.

What will you get in returns?

  1. Your name in the Acknowledgments chapter
  2. I’ll be giving away two (2) copies of my cookbook to the participants, so you will be entered into a raffle  to win the cookbook, when it’s available.
  3. You’ll get to see the picture of the dish you will be testing (including the step-by-step picture guide, if applicable). No one has seen my cookbook pictures yet, and you will be the first one to see it!

What do you need to do?

  1. Test two (2) recipes assigned to you
  2. Fill out the recipe testing evaluation form (which I will provide) by August 22, 2010. The evaluation form is painless; it’s a 1-page form where you can rate the recipe and write your feedback and suggestions!

Unfortunately, not everyone volunteered will be selected to participate in the recipe testing. That being said, I might have to do a drawing to pick the recipe testers if the responses are overwhelming. If you are selected, I will be in touch with you via email.

Thank you so very much for your kind support and I look forward to working with you!  :)

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