the best sort of good fortune is the kind you fall in to back assward
Category: cooking school
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
Sichuan picked peppers 泡椒
Once I got over my fear of barging into kitchens, I started making friends.
Cooking school–Sichuan edition
Every day, I leave class smelling like fish guts and chili oil. It’s heaven.
