Recently I was fortunate to have been invited to a Sichuanese colleague's home for dinner, cooked by her mother Mrs Huang. I have had fabulous Sichuan meals in Chengdu, Guangzhou and Hong Kong before, but this was different. It was not as searingly hot, did not have as much oil and was bereft of any restaurant flourishes.
But it was much more satisfying at a deep personal level. Ten dishes. A beautifully choreographed yin-yang of meat and vegetables. Pork, rabbit, frog, duck, all cooked using unique family recipes, with fresh ingredients and pastes that had been put together painstakingly, crafted with care and served with lots of love and affection.
Attaching pic of the frog dish. Small chunks of frog meat with peppers, cooked with Fa Chiu, hot bean paste chillies preserved in salt . The rest are on my blog
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