Category: Plant

Yunnan clay pot mixian

Noodles / Plant / Pork / Restaurant Classics / Southwest (Sichuan, Yunnan)

Shaguo Mixian (砂锅米线) Yunnan Clay Pot Rice Noodles with Pork and Spicy Pickled Greens

The Magic of Mixian In my personal pantheon of noodles, Yunnan mixian ranks up there pretty high. There are two main reasons for this: rice noodles and pickles. Since my discovery of pho a couple decades ago, I’ve preferred my soups with rice noodles vs wheat, mainly because of their springy texture and lightness. But when you take a soup that does in fact resemble pho (Yunnan borders Vietnam, after all, and food traditions don’t respect borders) and add spicy pickled mustard greens to it, along with fresh greens, a...

How to Cook With Dried Chilies / Plant / Restaurants, Travel & Interviews / Southwest (Sichuan, Yunnan) / Vegetarian

Spicy Pickled Mustard Greens (Suancai) and the Food of Yunnan: A Q&A With Georgia Freedman

China’s Most Deliciously Diverse Province Have you noticed that there’s a new Chinese cuisine making waves in some larger American cities? Yunnan restaurants are popping up along the coasts, giving more people a chance to try the diverse dishes of the province for the first time. Home to hundreds of distinct ethnic minority groups, the food of Yunnan is a wondrous mix of Chinese and Southeast Asian influences—which alone gives you some idea of its great appeal. Fortunately for us cooks, a dedicated Yunnan cookbook has also just been published,...

Chinese New Year / Cold Dishes / How to Cook With Chinese Black Vinegar / How to Cook With Soy Sauce / Noodles / Plant / Restaurant Classics / Sichuan Pantry Compatible / Southwest (Sichuan, Yunnan) / Vegetarian

Liangfen of Happy Tears (Shangxin Liangfen, 伤心凉粉) From NYC’s Málà Project

Great Sichuan Restaurant Recipes: Tears of Joy or Heartbreak?  A Controversial Jelly Noodle Have you ever been to a Sichuan restaurant and seen a bowl of something that looks like big fat noodles but on closer inspection is actually jiggly strands of jelly? Ranging from translucent to opaque white or yellow, they usually glow with a chili-oil sauce and fresh and crunchy garnishes. When you manage to capture these slippery guys with your chopsticks, they slither down your throat so easily. They are an enigma, at once hot and spicy...

Cold Dishes / How to Cook With Chinese Black Vinegar / How to Cook With Huajiao / How to Cook With Soy Sauce / Plant / Restaurants, Travel & Interviews / Southwest (Sichuan, Yunnan)

Roasted Chili Eggplant (Liangban Qiezi, 凉拌茄子) from Chengdu’s Ying Garden

Great Sichuan Restaurant Recipes: Green Food vs. Red Food When people think of Sichuan food, they think of red. The three ingredients most identified with the cuisine—red chilies, red Sichuan peppercorns and red chili bean paste—present a united front of red in the bowl or plate when they are all in use. But what the West tends to forget is that Sichuan has some magnificent green food. Not just green leafy vegetables, which make up the majority of any full meal, but green chilies, green Sichuan pepper, green onions and...

Cold Dishes / How to Cook With Chinese Black Vinegar / How to Cook With Soy Sauce / Plant / Vegetarian

Cooking With Laoganma: Spicy Chili Crisp Potato Salad (Liangban Tudou, 凉拌土豆)

The Godmother Miniseries: Potatoes As many from-scratch recipes as I publish, what really drives traffic to my website is The Godmother, aka, Laoganma, whom I first wrote at length about in early 2015. People all over the world love these Guizhou-made chili oils as condiments and are also looking for ways to cook with them. So who am I to disagree? I have one very popular recipe on the site for LGM Black Bean Chicken, but I cook with both the Spicy Chili Crisp and the Chili Oil With Black...

How to Cook With Doubanjiang / How to Cook With Dried Chilies / Plant / Sichuan Pantry Compatible / Southwest (Sichuan, Yunnan)

Mala Dry Pot With Cauliflower, Snap Peas and Bacon (Ganguo Caihua)

Weeknight Dry Pot I’m not sure y’all believed me the first time I shared a recipe for dry pot (ganguo or mala xiangguo), back in September 2015. Perhaps I did not convey how delicious it truly is. Or perhaps it seemed like too much effort. Or perhaps you’d just never heard of it—which is highly possible if you live outside China, where it’s been trendy for years. But dry pot is making its play in the U.S., moving out of the San Gabriel Valley to other places on the trending...

Cold Dishes / How to Cook With Chinese Black Vinegar / How to Cook With Dried Chilies / How to Cook With Yacai / Plant / Sichuan Pantry Compatible / Southwest (Sichuan, Yunnan) / Vegetarian

Sichuan Cucumber Three Ways: Hot-and-Sour, Mala and Sesame (Paihuanggua)

Cool as a (Spicy) Cucumber Sichuan knows how to treat a cucumber: with spice! Here are three cucumber preparations, using three different forms of chili pepper, and resulting in three very different tastes. The first is hot-and-sour and similar to a Western quick pickle with the addition of pickled or fresh red chilies. The second is mala, the smacked cucumber smacking strongly of that incomparable toasty chili and tingly Sichuan pepper taste that makes mala so addictive. And the third is so flavor-packed with chili oil, sesame paste and yacai preserved vegetable that it...

Cold Dishes / How to Cook With Chinese Black Vinegar / How to Cook With Huajiao / How to Cook With Soy Sauce / Plant / Southwest (Sichuan, Yunnan) / Vegetarian

Hot-and-Sour Eggplant (Suanla Liangban Qiezi)

Chengdu Challenge #28: Eggplant, a Girl’s Best Friend What to send to school in your daughter’s lunchbox when she’s changing high schools as a sophomore and facing a lunchtime cafeteria where she knows no one and has no one to eat with? Her favorite vegetable, of course. The vegetable that makes her feel happy as she eats it no matter what is going on around her or how alone she feels. For Fongchong, that vegetable is eggplant. Now, I’d rather go over there and eat lunch with her in that...

Tiger skin peppers

How to Cook With Caiziyou / How to Cook With Chinese Black Vinegar / How to Cook With Douchi / How to Cook With Soy Sauce / Plant

Tiger Skin Peppers (Hupi Qingjiao)

Chengdu Challenge #23: A Tiger on the Plate You can see in the photo above why this dish is called 虎皮青椒 (hǔpí qīngjiāo), or tiger skin peppers: The peppers are seared in the wok on both sides until the skin is puckered and striped with black char like a tiger. While this side dish is seriously delicious, it does not take itself too seriously. It is yet another example of a whimsical, poetic Chinese name for a fairly simple food. (The Chinese must find the tiger a whimsical animal, because...

How to Cook With Doubanjiang / How to Cook With Dried Chilies / Plant / Poultry / Restaurant Classics / Sichuan Pantry Compatible / Southwest (Sichuan, Yunnan)

Mala Dry Pot Chicken (Ganguoji 干锅鸡/Mala Xiangguo 麻辣香锅)

Chengdu Challenge #21:  Dry Pot, My New Favorite Meal “This is my new favorite restaurant!” my friend Carla used to proclaim almost every time we ate somewhere new in New York. That could be construed as fickle, but really it was just enthusiasm. I feel the same sometimes about these dishes—every one I cook is my new favorite. But this one, particularly, truly, is my new favorite recipe and is likely to stay that way for a while. Why? Because it’s more a method than a recipe, and because it’s easily and...

Chinese New Year / How to Cook With Yacai / Non-Spicy / Plant / Pork / Restaurant Classics / Sichuan Pantry Compatible / Southwest (Sichuan, Yunnan)

Sichuan Dry-Fried Green Beans (Ganbian Sijidou, 干煸四季豆)

Chengdu Challenge #16: Frying, Old-School vs. New Yes, I know it seems wrong to deep-fry green vegetables, but oh, it tastes so right. 干煸四季豆 (gānbiān sìjìdòu) actually means dry-fried green beans, but almost everyone nowadays quickly deep-fries them. That’s how the Sichuan Higher Institute of Cuisine teaches the dish, and that’s how I’ve always done it. But when I was researching the dish, I found that the recipe for ganbian sijidou in Mrs. Chiang’s Szechwan Cookbook calls for dry-frying the green beans the old-school way, for more than two hours,...

How to Cook With Douchi / Plant / Vegetarian

Roasted Potatoes in Chinese Black Bean Sauce

Food52 Chili Oil I promise this is my last post about chili oil for the foreseeable future, but I had to share this one because I’m so happy that it’s on Food52, the absolute best food site/blog/community for recipes. My Chili Oil #3 features preserved black beans and crispy shallots. The preserved black soybeans (douchi) make it particularly rich and intense. They make a statement. But even so, this oil has multiple uses—as a stir-fry sauce for clams (or chicken) with black beans; mixed with soy sauce as a noodle...