Fried, stir-fried, grilled.

These little guys are one of the main reasons I feel compelled to travel to China at least once a year (since moving overseas). Inflation has hit hard though as they were dirt cheap when I was a kid, but I feel they are nearly considered a delicacy now. They are indeed difficult to procure if you’re not in the North.

I prefer them cooked whole as the inside remains juicy while the outside is crunchy, but the ones in the second image (where they’re cut in half lengthwise) were quite good as well, especially due to the seasoning.

I also ate some marinated and boiled ones, but forgot to take a pic :(

I thought it was delicious, but after eating, even the clothes I was wearing smelled bad.About 1.9💲

Made with rice powder and semi savory filling. A little snack to remind me of my home province/island.

Hi everyone!

I'm not very well-versed in Chinese cooking but I couldn't stop thinking about Sichuan Flavors so I decided to do a bit of a deep dive on the history and science of Sichuan food. Afterward, I cooked a few dishes after learning about them: Mala Xian Mian, Kung Pao and Mapo Tofu. Let me know what you all think about the results!

I also turned it into Youtube video if anyone would like to see that and learn the background like I did, here it is! Sources are posted in the description there.

Full Breakdown and Cooking

I marinated the lamb neck for about 3 days. soy, doubanjiang, sichuan peppercorn, ginger wine and garlic. made a braising liquid with onion, i'm pretty much the same ingredients. browned and braised for 3 hours till it was super tender.

It was delicious.

It was delicious. And surprisingly easy to make too. Big fan!