Posted by
roxiao on February 27th, 2010
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This is the last of the recent recipe blitz. Amanda and I made these steamed buns as an alternative to the traditional peking duck wrappers. I had been to a couple Sichuan restaurants where they served the duck with the same garnishes as Peking duck, but offer a steamed bun instead. It’s a little easier to construct and eat and I like the doughy texture of the bun. I wasn’t able to get my mom’s recipe and used this recipe from about.com instead
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Posted by
roxiao on February 27th, 2010
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This is another one of those recipes that I haven’t had in quite a while. This dish, like the White Cut Chicken, is also a cold dish and can be served with a dipping sauce. The beef shank in contrast is pretty flavorful and can be served by itself.
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Posted by
roxiao on February 27th, 2010
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I had actually forgotten about this chicken recipe because I haven’t had it in so long. The chicken is poached in water with a bit of salt and ginger for flavoring. The resulting meat by itself would be considered under seasoned so it is often served with a very flavorful dipping sauce on the side.
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Posted by
roxiao on January 24th, 2010
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If I’m at a Sichuan restaurant, I always have to get their hui guo rou, or double cooked pork. This is another dish that I picked up from my parents while I was home for break. The main star of this dish is pork belly, which is first boiled in water until cooked, and then cut into slices and refried with vegetables, hence the “double cooked”. The pork belly is usually accompanied with peppers and leeks. Another must have is Lao Gan Ma hot sauce. I’ve started using this in all my spicy dishes and it definitely adds more flavor and more heat than the typical chili sauce that I use.
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