Sichuan Dry-Fried Beef Slivers (gan bian niu rou si, /干 煸 牛肉 丝) to klasyk z chińskiej prowincji Sichuan. W rzeczywistości, smażone na sucho kawałki wołowiny Continue Reading
Kategoria: Syczuan
Dzisiaj jest chińszczyzna, która jest popularna w Chinach, zwłaszcza w ciepłe dni. Można też dobrze przygotować i po prostu smakuje super pysznie! Chiński makaron na zimno Continue Reading
W restauracji w Chinach na każdym stole nie widać soli i pieprzu, oliwy z oliwek czy balsamico. To co na nim stoi to ocet ryżowy Continue Reading
Szechuan Dried-fried green beans(干煸豆角) is one of my favorite side dishes to order in Sichuan restaurants. In contrast to crisp haricot verts or mushy microwaved diner-style beans, Continue Reading
What is Fish Flavor Eggplant(鱼香茄子) The Fish Flavor Eggplant is Chinese classic I wanted to log long ago. Despite the name, no fish is included. The combination of Continue Reading
Sweet-sour-spicy cabbage (sweet and sour or spicy cabbage kimchi là bái cài) is a Sichuan dishes. If you hear a name maybe you will think of kimchi Continue Reading
I love spicy food and especially the cuisine of Sichuan. An important component for the taste of many Sichuan dishes is the right chilli oil. I’ll show Continue Reading
I want you today to present one of my absolute favorite Chinese dishes: Mapo tofu. Mapo Tofu (or Mapo Doufu) is a classic of Sichuan cuisine and Continue Reading
Chinese cuisine is well known in world, despite the number of “Chinese restaurant” that swarm around the larger cities. Already, the term hyper Chinese cuisine is misleading Continue Reading
Twice cooked pork (回锅肉/hui guo rou) or double cooked pork is a traditional pork dishes, belonging to Sichuan cuisine. Origin of rural areas. Sichuan most families can Continue Reading
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