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Fuqi feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn; lit. 'husband and wife lung pieces') is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including ...
These ingredients are simmered with beef tallow and vegetable oil for many hours, and packed into a jar. Other herbs and spices, such as sand ginger, Angelica dahurica and poppy seeds, can be added to create a unique flavour. Traditionally, a restaurant hired a chef specializing in making this sauce; the recipes were kept secret to the chef ...
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川 ⓘ, Standard Mandarin pronunciation: [sɨ̂.ʈʂʰwán] ⓘ) [1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997 ...
Ingredients: 2 tablespoons soy sauce. 1 tablespoon apple cider vinegar. 1/2 teaspoon garlic powder. 1/4 teaspoon ground ginger. 1 teaspoon sriracha hot sauce
The sauce is used most often for dishes containing beef, pork, or chicken. It is sometimes used for vegetarian recipes. Barbara Tropp suggests in The Modern Art of Chinese Cooking that the characters can also be interpreted as meaning "Sichuan-Hunan" (渝湘) flavor. Dishes that use yuxiang as the main seasoning have the term affixed to their ...
Popular dishes like these include Peking duck (thin pieces of roasted duck meat with crispy skin wrapped in a crepe), Szechuan beef (marinated beef stir-fried in a spicy sauce), and mapo tofu ...
To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. View Recipe. Shredded Beef Soup with Stuffed ...
Sha cha beef is a traditional dish dating back thousands of years. This dish is unusual in that it is one of the few Chinese-American dishes to maintain the principle of fan-cai or the division between fan , grains and other starch foods, and ts'ai , vegetable and meat dishes.