The noodles didn’t taste like much, and felt somehow inorganic. Nor was their brief stay in my gut a particularly pleasant one.
Yak four ways!
so much yak, so very much yak
辣子鸡 Chicken among the red lanterns
Includes: one recipe and one uncle joke
Sesame oil noodles 香油葱油面
Can you really use sesame oil for frying? Let’s find out!
something new in Chengdu!
the best sort of good fortune is the kind you fall in to back assward
鱼香肉丝 “fish-flavored, but not fish”
Yuxiang 鱼香 literally means “fish taste,” which is a mystery because this style of cooking has neither fish, nor fish taste, nor any other fishy credentials
Egg foo young 芙蓉蛋 — no, seriously
In my memory, this dish is a greasy mess of overcooked eggs, watery bean sprouts, and sauce that can only be described as “brown”
Blood sacrifice–a happy story
Before I begin, let me assure everyone that the story does end well
Sichuan cooking school: school life
Cooking is hard and distinctly unglamorous work
Sichuan red oil 红油
Red oil – hongyou 红油 – is the heart of Sichuan cuisine
Thomas DuBois 杜博思 