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Posted May 25, 2010
Authentic Sichuan recipes
it took a long time for truly authentic Sichuan recipes to come to our shores and it turns out it took a Brit who enrolled at a Sichuan culinary school to do it. For years when I lived in New York city, I used double cooked pork as benchmark dish against which to judge and compare all Sichuan restaurants. It was on every mennu, it was different than my Cantonese roots and I liked it. Little did I know how far the versions at almost all Chinese-American restaurants are from the real dish. Dunlop points you toward using the right cut of pork (belly is best) or alternative, use leeks (preferably hard to find Chinese leeks) and most important Sichuan sourced broad (not soy!) bean based chili paste. After that the dish is actually easy to make but amazingly deep in its earthy flavors and deeply satisfying. Leftovers may even taste better than the fresh made. The broad bean sauce is best if it's labeled Pixian sauce which is a label or trademark strictly governed by a provincial agency.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Dunlop brings in the authentic with a nod toward what's practical to obtain in terms of ingredients. The techniques for the most part are straightforward by themselves so this book will get you cooking not only closer to authentic Sichuan but, I think, tastier and that's what matters most.
Posted January 10, 2006
Posted August 1, 2009
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