this shit is addictive. i enjoy eating the berry peppers just by themselves when i want a bit of zing, and i'm a sucker for really fragrant in-your-face taste profiles which the region has a lot of.sichuan food/pepper appreciation thread
>>22017569I love mushrooms in malatang
>>22017569Do other regions of china use as much oil as sichuan? N what fat did they use b4 sneed oil?
>>22017569how are you supposed to eat all this oily spicy shit without dying of diarrhea? serious question
>>22017569As a Brit, I love this sort of food but it's not that easy to find out of the cities as most Chinese restaurants/take-aways here are run by Hong Kong guys.
>>22017569Chili-oil based food are slop but I can't help myself >>22017574They used whatever oil/animal fat they had on hand except for sesame oil because seame oil burns at too low a temp
>>22017569aww rook same
>>22017609that’s a nice way of saying dog oil
>>22017602the rice creates a buffer
>>22017574lots of lard in chinese cookingtallow is used in some dishes as well, like hot pot
mapo tofu is my jam
>>22017776the bite from the food comes from the bark
>>22018654>sloppy joe, china :O
>>22017569What's the bottom leftmost dish with the chicken and chilies? Place near my college apt had something that looked similar called "dry chicken chili" and I haven't been able to find an exact recipe. Mala chicken is the closest I've found but it's not the same. Miss that shit
>>22018862Its chicken n red chilli. On its right is chicken n green chilli. On is left is shrimp n red chilli, which is next to tofu n red chilli, which is next to mistery meat n green n red chilli
>>22018867Thank you for translating for the blind. Their text to speech will work much better now.
>>22018710ya but it's nice
>>22018862bottom left is la zi ji which is the dry chili chicken you're talking about. it's also called mala chicken though, they're all the same thing. if the ones you've tried are markedly different they may be regional styles or restaurant specialty recipes
