Spicy Chinese Leaf Food
SPICY CHINESE LONG BEANS
Steps:
- Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.
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From cnn.com
Estimated Reading Time 6 mins
- Ma po tofu, Sichuan. The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig cooking.
- Dan dan noodles, Sichuan. Unlike the overseas Chinatown version, there is no peanut and/or sesame seed paste and sugar added to authentic dan dan noodles served in Chengdu.
- Saliva chicken, Sichuan. Literally translated as “saliva chicken,” because you’ll salivate when you even think about this dish. Sometimes Chinese dishes have weird names that don’t describe what the dish is made of and may actually turn off some unfamiliar diners – this is one of those dishes.
- Hot and sour glass noodles, Chongqing. Rarely costing more than RMB 6 a bowl, this inexpensive spicy snack is beloved all over China and is made of sweet potato flour glass noodles stewed in a soup made of soybeans, chili paste, copious amounts of vinegar, and chili oil.
- Gan guo, Hunan. Choose from a variety of meats, vegetables and tofu to be flash stir-fried and sent sizzling to your table in a mini wok. Hunan food is less oily than Sichuan food and the abundance of fresh red and green chili peppers, scallions, ginger and garlic make Hunan food arguably the spiciest cuisine in China.
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Web Nov 11, 2020 The south-western Chinese province of Sichuan is famous for its spicy hotpot dishes (Credit: Philippe Lejeanvre/Alamy) The plates resembled volcanic islands, each dish’s contents swimming in...
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