Home-cooked Sichuan meal
Recently I was fortunate to have been invited to a Sichuanese colleague's home for dinner, cooked by her mother Mrs Huang. I have had fabulous Sichuan meals in Chengdu, Guangzhou and Hong Kong before, but this was different. It was not as searingly hot, did not have as much oil and was bereft of any restaurant flourishes.
But it was much more satisfying at a deep personal level. Ten dishes. A beautifully choreographed yin-yang of meat and vegetables. Pork, rabbit, frog, duck, all cooked using unique family recipes, with fresh ingredients and pastes that had been put together painstakingly, crafted with care and served with lots of love and affection.
Attaching pic of the frog dish. Small chunks of frog meat with peppers, cooked with Fa Chiu, hot bean paste chillies preserved in salt . The rest are on my blog
sounds like a yummy meal. We just got back from China and somehow this trip seemed to have a lot of meals with "field chicken" and rabbit. Now that we are back in the States, I'm going to miss those dishes--ingrediants are just not that common here.
Oh and your blog photos are quite nice.
frogs i have, if i trudge down to the nearby lake. But they are so very small compared to the big tasty ones swimming in chilis that we enjoyed in Nanning. Still I suppose you are right and if I wasn't so very lazy, I could scrape up enough "field chicken" for a dish.......hmmmmmmmmm