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Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering.
Liangpi (simplified Chinese: 凉皮; traditional Chinese: 涼皮; pinyin: liángpí; lit. 'cold skin noodles') is a Chinese dish composed of cold noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province , [ 1 ] but has now spread throughout China.
Soba is a traditional Japanese dish that can be served either cold or hot. Cold soba noodles are served with dipping sauce on the side, while hot versions of soba noodles are served with a soup base. [9] Well-known soba cold noodles include mori soba, zaru soba, tensoba, and tororo soba. [9]
2 tbsp toasted sesame oil; 1 large leek (tough stems discarded), halved and thinly sliced (roughly 6 ounces); 2 tsp packed freshly grated ginger; 8 oz shiitake mushrooms, stems removed and thinly ...
'Snail rice noodle') is a Chinese noodle soup and specialty of Liuzhou, Guangxi. [1] The dish consists of rice noodles boiled and served in a soup . The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom , fennel seed , dried tangerine peel, cassia bark, cloves , white pepper , bay ...
The broth, seasoned with ginger, onion, and rice wine, is served chilled with Chinese-style wheat noodles and toppings. [6] Mustard and peanut sauce are usually added to the dish. [ 2 ] The peanut sauce gives the soup a thick, cream-colored, opaque look and nutty flavor. [ 6 ]
Zajiang mian (simplified Chinese: 杂酱面; traditional Chinese: 雜酱麵, 'noodles with zajiang') is a noodle dish from Sichuan region of China. The zajiang (Chinese: 杂酱, 'mixed sauce'), also known as shaozi (Chinese: 䬰子), is a meat sauce mostly made from lean ground meat (often pork, sometimes beef) and lard. [1]
Dandan noodles (traditional Chinese: 擔擔麵; simplified Chinese: 担担面; dandanmian, literally 'carrying pole noodles') [2] is a Chinese noodle dish originating from Sichuan cuisine. It consists of a spicy sauce, usually containing pickled vegetables such as zha cai (lower mustard stems ) or ya cai (upper mustard stems), as well as chili ...