From your description, you've made deliscious tahdig! Unfortunately, your links are utterly broken, and show up as a string of text.It doesn't taste as nice as the one my friend made for me though. Maybe you could tell me what you think of the rice texture. Soaked 2 hours, boiled 10 minutes, and then cooked 45 mins in a pot undisturbed. I managed to form a nice crust and the cake didn't break all over the place when I flipped it over. Only a few bits of crust fell off.
From your description, you've made deliscious tahdig! Unfortunately, your links are utterly broken, and show up as a string of text.
I haven't made mapo tofu in a while. You convinced me to have it for dinner tomorrow.I went back to our local Sichuanese restaurant last night.
On top: Fish in Chilli oil. Chinese "水煮鱼" actually translates to "water cooked fish" but "Fish and Chilli Oil" is what you will find in English.
Bottom: Ma Po Tofu ("麻婆豆腐"). Translates to "Grandmother Tofu". It refers to what your granny would have cooked for you.
As you can tell from all the dried chilli and Sichuan peppers floating in it, both are intensely spicy. There is actually less dried chilli than you might typically find if you Googled this dish because we asked them for less chilli. If you haven't had Sichuan peppers before, you need to try it. It is fragrant and floral, and has a numbing effect on the tongue. The first few bites have tolerable heat, but as dinner goes on it builds up and before long I was sweating and crying. I told my wife that there are 3 phases with Sichuan food: first phase "it's so yummy!!". Second phase: you are crying from the heat. Third phase: you get a ring of fire the next day.
Cantonese food is the most popular type of Chinese cuisine worldwide, but Sichuanese cuisine is the most popular in China. I am Cantonese, our food is mild in flavour, lightly seasoned, and the idea is for you to taste the natural taste and texture of food. I think this is because of geography: Guangdong (the British changed it to "Canton") is located in an area of abundance in China where the climate is mild, the coastline is long and full of fish, and fresh vegetables are available year round. Cantonese people have less need to preserve food since fresh food is always available. People from Guangdong think that you only add spices or do awful things to food (like fry) if you need to mask the smell of food which is not fresh - so Sichuanese food is the opposite in philosophy to Cantonese food.
Australia has seen a lot of immigration from mainland China, so there are a lot of restaurants like this in Melbourne. Being Chinese myself, I can detect accents and I can tell where people are from. The whole restaurant was full of mainland Chinese. Nobody from Taiwan, Hong Kong, Malaysia, Singapore, or anywhere else where Chinese people live. And especially no non-Chinese. This is a pity. If you can tolerate spicy food, you should give this wonderful cuisine a try.
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I went back to our local Sichuanese restaurant last night.
On top: Fish in Chilli oil. Chinese "水煮鱼" actually translates to "water cooked fish" but "Fish and Chilli Oil" is what you will find in English.
Bottom: Ma Po Tofu ("麻婆豆腐"). Translates to "Grandmother Tofu". It refers to what your granny would have cooked for you.
As you can tell from all the dried chilli and Sichuan peppers floating in it, both are intensely spicy. There is actually less dried chilli than you might typically find if you Googled this dish because we asked them for less chilli. If you haven't had Sichuan peppers before, you need to try it. It is fragrant and floral, and has a numbing effect on the tongue. The first few bites have tolerable heat, but as dinner goes on it builds up and before long I was sweating and crying. I told my wife that there are 3 phases with Sichuan food: first phase "it's so yummy!!". Second phase: you are crying from the heat. Third phase: you get a ring of fire the next day.
Cantonese food is the most popular type of Chinese cuisine worldwide, but Sichuanese cuisine is the most popular in China. I am Cantonese, our food is mild in flavour, lightly seasoned, and the idea is for you to taste the natural taste and texture of food. I think this is because of geography: Guangdong (the British changed it to "Canton") is located in an area of abundance in China where the climate is mild, the coastline is long and full of fish, and fresh vegetables are available year round. Cantonese people have less need to preserve food since fresh food is always available. People from Guangdong think that you only add spices or do awful things to food (like fry) if you need to mask the smell of food which is not fresh - so Sichuanese food is the opposite in philosophy to Cantonese food.
Australia has seen a lot of immigration from mainland China, so there are a lot of restaurants like this in Melbourne. Being Chinese myself, I can detect accents and I can tell where people are from. The whole restaurant was full of mainland Chinese. Nobody from Taiwan, Hong Kong, Malaysia, Singapore, or anywhere else where Chinese people live. And especially no non-Chinese. This is a pity. If you can tolerate spicy food, you should give this wonderful cuisine a try.
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I have had dishes just like these hundreds of times for lunch and dinner with entrees etc. Delicious!I went back to our local Sichuanese restaurant last night.
On top: Fish in Chilli oil. Chinese "水煮鱼" actually translates to "water cooked fish" but "Fish and Chilli Oil" is what you will find in English.
Bottom: Ma Po Tofu ("麻婆豆腐"). Translates to "Grandmother Tofu". It refers to what your granny would have cooked for you.
As you can tell from all the dried chilli and Sichuan peppers floating in it, both are intensely spicy. There is actually less dried chilli than you might typically find if you Googled this dish because we asked them for less chilli. If you haven't had Sichuan peppers before, you need to try it. It is fragrant and floral, and has a numbing effect on the tongue. The first few bites have tolerable heat, but as dinner goes on it builds up and before long I was sweating and crying. I told my wife that there are 3 phases with Sichuan food: first phase "it's so yummy!!". Second phase: you are crying from the heat. Third phase: you get a ring of fire the next day.
Cantonese food is the most popular type of Chinese cuisine worldwide, but Sichuanese cuisine is the most popular in China. I am Cantonese, our food is mild in flavour, lightly seasoned, and the idea is for you to taste the natural taste and texture of food. I think this is because of geography: Guangdong (the British changed it to "Canton") is located in an area of abundance in China where the climate is mild, the coastline is long and full of fish, and fresh vegetables are available year round. Cantonese people have less need to preserve food since fresh food is always available. People from Guangdong think that you only add spices or do awful things to food (like fry) if you need to mask the smell of food which is not fresh - so Sichuanese food is the opposite in philosophy to Cantonese food.
Australia has seen a lot of immigration from mainland China, so there are a lot of restaurants like this in Melbourne. Being Chinese myself, I can detect accents and I can tell where people are from. The whole restaurant was full of mainland Chinese. Nobody from Taiwan, Hong Kong, Malaysia, Singapore, or anywhere else where Chinese people live. And especially no non-Chinese. This is a pity. If you can tolerate spicy food, you should give this wonderful cuisine a try.
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I'm working on ice cream bidet technology just to help people like you.I love Szechuan food, but it always makes my ass burn more than any other cuisine.