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Crisp pork, surou (Chinese: 酥肉) or xiaosurou is a common street food in China. Typically, it consists of fatty rib meat that is coated in a batter containing eggs and subsequently deep-fried. [1] In Sichuan, it is very common to have crisp pork with hot pot. [2] In Shanxi, crispy pork is one of the "three Shanxi-style steamed dishes". [3]
Shaokao (street stall barbecue) outside Chengdu University in Sichuan, China. Shaokao (traditional Chinese: 燒烤; simplified Chinese: 烧烤; pinyin: shāo kǎo), also romanized as shao kao, is the Chinese translation of "barbecue". Chinese variants of the practice constitute a significant aspect of Chinese cuisine. [1]
A local restaurant reviewer noted the first version of the dish was introduced to Cambridge as Shanghai street food by a restaurant called Colleen's Chinese Cuisine, [5] owned by Colleen Fong, where Mary Chung’s husband worked as a chef in the 1970s. At one point, Colleen taught a cooking class at MIT.
1. Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes.
Sichuan cuisine is composed of seven basic tastes: sweet, sour, numbingly spicy, spicy, bitter, fragrant/aromatic, and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popular foods, household-style food and snacks. Milder versions of Sichuan dishes remain a staple of American Chinese cuisine. [6] [7]
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Dandan noodles (traditional Chinese: 擔擔麵; simplified Chinese: 担担面; dandanmian, literally 'carrying pole noodles') [2] is a Chinese noodle dish originating from Sichuan cuisine. It consists of a spicy sauce, usually containing pickled vegetables such as zha cai (lower mustard stems ) or ya cai (upper mustard stems), as well as chili ...
Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic,ginger, chiles, and green onions and stir-fry for 20 seconds (be careful not to burn the spices).