Glasgow, Scotland, taken on June 20, 2015
My Sichuanese friend, who sure knows how to make a lot of authentic Sichuanese dishes (which are all very spicy), presented us with this “water-cooked pork slices” – that’s the literal translation of the name of the dish in Chinese. But don’t be fooled! Although “water-cooked” may imply blandness, this dish is anything BUT bland! Aside from the big delicious chunks of meat, there is also an abundance…of chili peppers! You gotta have a strong stomach to handle this 😉
Yes – you are probably thinking that the words “spicy” and “intestines” shouldn’t go together, but in fact they do. Chinese people love to eat strange things but you can’t blame us when spicy stir-fried pig intestines taste so good. Finally a meal back in Glasgow – I made it safely!
The last delicacy to be presented at Yi-Shiang’s party was the spicy beef presented by our very own DRG. The Hunanese are known for their spicy tastes, and I finally got to experience true spiciness, Hunan-style. The dish was so appetizing but boy, so passionately spicy. Love!
I always underestimate the power of the little chilli peppers that I use in my cooking and end up using more than I would have liked. Oh well, it’s still tolerable. Today’s culinary experiment: spicy fried tofu. Though a bit of a hassle, deep-frying is certainly a cooking method to be mastered in Chinese cuisine.
I have decided to hone my cooking skills, and my culinary experiments start in Bordeaux with this Chinese-style spicy salty crispy shrimp. Indeed, it was spicy, salty, and crispy, just the way it’s supposed to be. The challenge is deep frying, which is really more of a hassle than a challenge. The feedback was positive, so maybe I can try it with squid next time. Go go chef!