Do you like chinese food? Have you ever tried cooking some?Literally no local asian store here has doubanjiang/tianmianjiang and shaoxing wine. But finally I ordered some online and so might as well do something with them.
Sichuan peppers have such a weird and unique taste, like nothing else really. First it tastes like, well, pepper. But after a while you start to feel that citrus like taste, which eventually evolves into that numbing, anesthetic sensation like strong cloves I guess?
>>22038658yes. in the last couple weeks I've made gong bao, hong shao rou, lo mein, and mapo tofu. the gong bao and lo mein i made twice to get the recipe down. the hong shao rou was very easy and delicious. all of these are good beginner friendly places to start, thought you'll also need to get some dark soy sauce and black vinegar.
>>22038665Be warned that it's easy to use too much. I think it's an acquired taste that I havent fully acquired yet. It can be very floral.
>>22038668Nice!I plan to do hong shao rou next. I will need to try gong bao and lo mein too.2 days ago I did some huiguorou and it was pretty good too, but came off a little too spicy and overshadowed other tastes.>>22038676Alright. I think this amount should be ok.
>>22038682>huiguorounice, looks real good. that's next on my list.
>>22038689Thanks, I can definitely recommend.Never deepfried ginger before, but there is first time for everything.Also no wok, but I guess I can make it work.
>>22038682Looks not bad. Are you the anon who was asking recommendations for which brands of shading and doubanjiang recently?
Alright, here is gan bian niu rou.It's pretty good. I definitely could have used a little less ginger and maybe replace doubanjiang with tianmianjiang since the spicyness is again dominating. Especially with that chilli pepper added in.>>22038708Nah, I have only posted here handful of times like a year or two ago.
>>22038715Turned out really nice. Was the ginger really fragrant while frying? I’ve never fried ginger either
>>22038782Somewhat but not as much as when other ingredients joined, especially fried doubanjiang. It definitely got a texture that made it a little cripsy and juicy instead of more chewy as I imagine raw ginger would be like. Basically it turned out like any other stir fried veggie, but with a little stronger taste.
>>22038704that's the kind of innovation i like to see on /ck/. you have a gas burner so getting a wok should be no problem, should you decide to upgrade. look on second hand sites. i got picrel from a guy for $39 and it looks like he never used it. a lot of people buy woks then realize they dont really want to go through the hassle of cooking chinese and get rid of it.
Oh, shit, I guess something wasn't exactly fresh there. I knew the onion looked sus. That or deep frying ginger produces mustard gas or something.Thanks god I have iron stomach.>>22038814Yeah, I'm considering it now. That pan is pretty good for goulashes and Japanese curry, but now as I finally got around trying chinese, I think actual wok might come in handy. Thanks for the tip.
>>22038658I went to Beijing in early may and I have somewhat mixed feelings on it.I really liked the street food like those buns stuffed with meat kebab style, dumplings and soup style dishes like mutton soup.On the other hand everything stir-fried was so oily it's a surprise the US hadn't invaded yet. And peking duck was a bit underwhelming compared to my expectations.My favourite dish was probably the mutton soup, it was like something between tonkotsu ramen and a central asian shulpa.
>>22038658does adding lao gan ma to rice and peas count? i think it does
>>22038665It does to the mouth what mint toothpaste does to it, which is not a great advertisement for it but it's more accurate than it should be. I sneak it into anything I can, I love it.
>>22039930its that ooo mammy thing right? mammy feels good
I like bastardizing chinese recipes with canadian substitutions like vodka and maple syrup
>>22038658I'm fortunate enough to live in a major metro area with multiple Chinatowns. Have had a ton of different dishes and loved many of them.Fuzhou-style peanut noodles are one of my all-time favorites. The place I go to adds a little oyster sauce which makes such a difference.
>>22041012sichuan peppercorns are not umami, they are ma
Sichuan food is a top tier world cuisine. What should I try that isn’t the big known standards (ma po tofu, ma la hotpot, dry chili chicken)?
>>22038676Definitely acquired taste, first time trying Sichuan hotpot and I accidentally bit into one. Tasted like a lemon penny.
>>22041300gong bao. it's a hidden gem
>>22038676>>22041305I think I acquired it the first time I tasted it.
>>22041296i thought they were better than just ma
>>22038658Asian stores in the US just label doubanjiang as spicy bean paste
>>22041410get better asian stores
>>22041300It's pretty well known but twice-cooked pork is excellent.
