This was my second try at this dish. It’s incredible how yummy the doubanjian and how fragrant the Sichuan peppers are.
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none of these mainland China dishes beat SE Asian or even HK cooking. Mainland Chinese cooking is just not as nice.
I’m very interested on wok recipes, since I’ve recently got one. Do you have any suggestions on HK/SE Asia recipes? Really eager to try (and maybe veganize) any and post the results here.
Can I have the recipe?
Definitely! Although I don’t have an exact recipe, I used two recipes for inspiration, replacing the dead body parts with marinated TVP