Tag Archives: Fuchsia Dunlop

Cold Pork in Hot and Garlicky Sauce (蒜泥白肉)

  The pork in this sichuanese dish is traditionally a piece of pork butt, half fat and half lean, simply boiled in water with some fresh ginger and spring onion. But I’m not that much into fat meat and boiling … Continue reading

Posted in Pork | Tagged , , , , | 5 Comments

Sweet, Aromatic Soy Sauce (复制酱油)

Another treasure from the sichuanese cuisine and Fuchia Dunlop’s “Land of Plenty”. This soy sauce is the base for the lovely “hot and garlicky” sauces and the famous Zhong dumpling dressing. It can be made in large quantities and keeps … Continue reading

Posted in Homemade | Tagged , , , | 11 Comments

Sichuan Boiled Beef (水煮牛肉)

This grew to be one of my favourite dishes when I lived in Beijing. We ate it very often for lunch. Maybe even once or twice a week. Back in the Netherlands I was really missing this dish. As far as I know, there … Continue reading

Posted in Beef | Tagged , , , | 11 Comments