#sichuan boiled fish

[niteshade925]

April, China, restaurant aaaaagain and misc food pics

The first 5 pics are all from a restaurant that had mainly Hubei cuisine, or so I was told. However many of the dishes on their menu are Hui cuisine (徽菜) though......especially this first one, a classic from Hui cuisine called chouguiyu/臭鳜鱼, lit. "stinky perch", so named because the fish was cured and lightly fermented, which helps breaks down some of the proteins into amino acids prior to cooking, giving the dish a unique umami taste (btw umami is called xian/鲜 in Chinese). Not sure how authentic this was, but I liked it.

Maoxuewang/毛血旺, or boiled blood curd. This is a famous dish from Sichuan cuisine/川菜. The blood curd used in this dish is made from duck blood

Left is fried tofu (doufu/豆腐 in Chinese), but it seems to be made with a specific cultivar of soybeans that's black (it's literally just called "black bean"/黑豆), and that's why the tofu itself is darker colored. It's hard to tell but on the right is spicy frog legs, as a food frogs are called tianji/田鸡 in Chinese, literally "farm field chicken"

Fancy duck soup with jujube (zao/枣), goji berries (gouqi/枸杞), and other herbs

And then some miscellaneous food pictures from other places. Left is tofu and fish roe stirfry, right is an interesting dessert called fried milk (zhaxiannai/炸鲜奶, lit. "fried fresh milk", but the recipe doesn't just call for milk though), dipped in sweetened condensed milk before eating. It's basically a lot of sugar and fats, but man it's good.

Some street food BBQ skewers, top are lamb skewers, bottom left are vegetable skewers and bottom right are squid tentacle skewers. Btw skewers are called chuan/串 in Chinese, this character is pretty self explanatory lol.

[mademoiselle-red]

Two Shu Kingdom themed Sichuanese dishes:

Zhuge Roasted Fish: I guess this is another way of interpreting “like fish in (boiling) water” 😂. It is basically just a fleshly slaughtered fish roasted in Sichuanese herbs and spices (lots of hot pepper, Sichuan pepper, etc), and then drenched in a spicy strew. I have had it multiple times and it tastes just like the many other roasted fish dishes in Sichuan.

Zhang Fei Beef: This could refer to a brand of Sichuanese preserved beef or a stewed beef dish. I had the stewed version during my recent to Sichuan trip. It is very similar to its cousin, the “Water-Cooked Beef”, but the beef slices are thicker in Zhang Fei Beef. As for why it’s named after Zhang Fei: he was a butcher (mainly dealing in pork) before he became a warrior. As for why he is associated with a beef dish and not a pork dish, my theory is that it’s because beef is the more popular (and fancier) type of meat in Sichuanese cuisine, and thus more befitting of a general of the Shu Kingdom.

Below is a picture of the preserved meat version (which is more common):

[ttof-archives]

Messages: Group Chat Mega Group [ OVERVIEW ]

No. of Members: 108

(◉Master of Kongsang ◉Lu Wu ◉Seasoning ◉Hu-Geng ◉Four-Joy Meatballs ◉Crab-roe Soup Bun ◉Dumpling ◉Buddha's Temptation ◉Braised Pork Hock ◉Beggar's Chicken ◉Longjing Shrimp ◉Mugwort Riceball ◉Dezhou Chicken ◉Cured Meat Platter ◉Stinky Perch ◉Harbin Fried Pork ◉Squirrel Fish ◉Peking Duck ◉Shredded Jerky ◉Fuli Chicken ◉Yipin Pot ◉Yuxiang Pork ◉Dish of Prosperity ◉Dongpo Pork ◉Gold Chicken Shred ◉Spring Roll ◉Oyster Omelette ◉Ta-a-mi ◉Tangyuan◉Rolling Donkey ◉Chili Fishhead ◉Eight Immortals ◉Hangzhou Noodles ◉West Lake Fish ◉Suckling Pig Roast ◉Dinghu's Veggie ◉Har-gow ◉Candied Hawthorn ◉Rice Dumpling ◉Kung Pao Chicken ◉Mapo Tofu ◉Claypot Rice ◉Yangzhou Rice ◉Taichi Taro Paste ◉Candied Gingko Nut ◉Honey Char-siu ◉Cat Ear Cookie ◉Double-boiled Milk ◉Dragon Beard Candy ◉Spicy Diced Chicken ◉Sweet'n Sour Pork ◉Swallow Bun ◉Peach Petal Congee ◉Geely Shrimp ◉Crab in Orange ◉Osmanthus Wine ◉Moon Cake ◉Braised Trepang ◉Sweet Lotus)

(◉SweetSour Whitebait ◉Shunde Raw Fish ◉Hazel Grouse Soup ◉Taibai Duck ◉Drunken Chicken ◉Wined Yuanxiao ◉Cabbage Blossom ◉Lianhua Blood Duck ◉Sichuan Hotpot ◉Boneless Carp ◉East Longan Pearls ◉Seafood Tofu Stew ◉Tower of Delicacy ◉Tusu Elixir ◉New Year Fish ◉Nian Gao ◉Luoyang Veggie ◉Stuffed Duck ◉Chili Oil Chicken ◉Laba Congee ◉Meng Po Tea ◉Chuyi Flower Cake ◉Xifeng Wine ◉Pebble Bread ◉Steam Doll Orchestra ◉Breeze Eel ◉Five-Snake Soup ◉Gold Trotters ◉Treasure in Fish ◉Heavenly White ◉Snow Starch ◉Gossamer Omasum ◉Daughter's Red ◉Loong-Feng Pair ◉Farewell My Concubine ◉Charcoal Baked Sea Snail ◉Leopard Coral Trout ◉Black Pepper Crab)

(◉Bak Kut Teh ◉Ghost Greenn ◉Floral Nimbus Park ◉Stir-Fried Shrimp ◉Common Cuisine ◉Scholar's Congee ◉Crossing Bridge Noodles ◉Zhi-Geng)

Group Chat Topics

[bentoofholding]

Tinned Fish Board

Ingredients

FISH

Fish Wife slow-smoked mackerel with chili flakes

Fish Wife sardines with hot pepper

Fish Wife little sardines in olive oil

Fish Wife albacore tuna in olive oil

Fish Wife smoked salmon

Fish Wife smoked salmon with Sichuan chili crisp

CHEESE

Brie wedge

Gouda sliced into triangles

Aged cheddar sliced

CARBS

Saltines

Potato Chips

PRODUCE

Radishes

Lemon wedges

ACCOUTREMENTS

Castelvetrano olives

Cornichons

Pickled red onions

Hard-boiled eggs halved

[aorish]

Spicy Red Lentil Fish Stew

2.5 lbs of cod (or any such fish), chopped evenly into bite-size chunks

1/4cup sichuan chili oil

1-2 tbsp doubanjiang

1 medium onion, chopped

1 small knob/thumb ginger, peeled and minced

6-8 cloves garlic, minced

1 cup dry red lentils, rinsed

1 bunch cilantro, finely chopped

14 oz can coconut milk

28oz can crushed tomatoes

1-2 tbsp soy sauce

Heat dutch oven with chili oil over medium high heat until shimmering

Saute doubanjiang for 30 seconds, stirring constantly

Add onion, garlic, ginger and saute for 5 minutes, stirring occasionally

Add lentils, cook for 2-3 minutes more

Add cilantro, coconut milk, crushed tomatoes, bring to boil and reduce to simmer, cover and cook for 20 minutes or until lentils are tender

uncover and return to medium heat, season with soy sauce as needed

stir in fish and cook for 5 minutes more or until fish is just cooked all through. remove from heat to prevent overcooking

serve with fresh bread or rice

[the-official-account]

I'm constructing an increasingly elaborate fantasy about serving a massive pot of spicy Sichuan food that is essentially water boiled everything I like. Fish and lotus root and black fungus and bean sprout and fish balls and napa cabbage and maybe some cucumber pieces? I'm just thinking about digging through the broth for the good bits but it's all good bits. And I have enough to eat this for like a week

[crispylilworm]

Bad news: Chinese restaurant sent me the wrong soup :(

Good news: the soup was amazing and i like it more than what I normally get

It’s shui zhu yu/Sichuan boiled fish but as a noodle soup which I’ve never soon before, and they make theirs with cod and it was really tasty

[ayearwithoutwater]

Seventeen.

"Life is too short to not have the málà pot of your dreams." It's a text message I recently sent to the love of my life (he's going to chastise me for referring to him as such; I'm equal parts facetious and sincere). It cost him fifty dollars for his meal in total, but it's okay because, as he says, he deserved it.

I remember 麻辣香锅 making further inroads on the New York City food scene with the quiet opening of Málà Project in the East Village towards the end of 2015 and beginning of 2016, whose wintry soft opening came as a welcome surprise to me because I lived, at the time, just around the block from their shop. I didn't grow up eating dry pot because my family hails from the Hunan province, as opposed to the dish's Sichuan origins, but its spicy and fragrant palate is a familiar cousin of the cuisine of my upbringing, so it's unsurprising that I immediately favored this new style of eating.

Málà dry pot is a dish best defined by its infinite potential. Dry pot, as opposed to hot pot (pick your favorite foods and boil them in a broth of your choosing), is a stir fry comprising various ingredients and, though there are many that commonly grace Sichuanese restaurant menus as tried-and-true stalwarts, virtually anything that is edible can constitute the dish. Restaurants can and do offer preselected combinations, yet the most fun is had when one chooses each individual ingredient (my own favorites include taro, roe-filled fish balls, thinly-sliced beef, mushrooms, and any of the vegetable options). In his dry pot, the love of my life racked up his bill by indulging himself, but that's entirely the point of the dish: to construct and eat precisely that which pleases you. Whatever is thrown into the frying pan, it is all laced together with an addictive spicy and tongue-numbing (and oily) seasoning prepared with chilis and, of course, 花椒 (Sichuan peppercorns).

I remember attempting a rudimentary investigation on the relative anonymity of dry pot in New York after having my first. My relatives had told me that it's long been a popular dining style (Chipotle, but Chinese and spicy) in China, but I was baffled by its lack of presence Stateside and particularly in New York, which counts at least three distinct Chinatowns. I quickly became a regular at Málà Project because it was conveniently located and the food was novel and delicious. I couldn't help myself—I was addicted, from my very first order that I couldn't eat because my dining companion was allergic to the shrimp that was tossed into our order by the generous (and very exuberant) chef, to the dry pot I'd ordered to be so spicy, as a test of my own capacity for heat, that I immediately got a nosebleed, to all the meals I ate by their open windows, during one of which my then-boyfriend randomly strolled past as I marveled at the serendipity of eating dry pot in New York. I was in love with dry pot, and I wanted to know why it wasn't a bigger deal.

It turned out that Sichuan peppercorns, the prime ingredient for 麻辣香锅, were summarily banned from the country by the United States Department of Agriculture (USDA) out of fears that it would carry citrus canker, a bacterial disease that decimates citrus trees (but "does not affect humans"). Slate reported that this ban was heavily enforced between 2002 and 2005, after which its importation was allowed if the peppercorns were heat-treated so as to kill any possible canker germs, which was believed to negatively impact the potency of its flavor. Either way, its ban seemed to be rather overwrought, most specifically because Sichuan peppercorns aren't imported for any use outside cooking, a process through which sufficient heat to kill the germs would be applied to the peppercorns anyways. Then, in 2016, the USDA (somewhat ironically) admitted that Sichuan peppercorns don't even carry citrus canker; it would carry a Sichuan pepper tree-specific variant, if at all. This meant that Sichuan restaurants in the United States were about to have free reign to amp up the flavor of their foods and, indeed, USDA agents by 2017 were instructed to merely "inspect and release" imported Sichuan peppercorns. New York has since seen a veritable explosion in popularity of Sichuan-style eateries.

This coincided with a demonstrable rise in China-to-United-States immigration statistics (around 56% of the current Chinese American population arrived after 2000) as well as anecdotal evidence of an increase of Chinese international students attending American colleges such as New York University, my alma mater, around which sprang thriving businesses of more authentic cooking to serve these students and their wallets. But, I too was a beneficiary: I could spend my days eating with precision, following international students to their preferred restaurants. No longer would my taste buds have to be mollified by bland, Americanized Chinese food; life is too short to not have the málà dry pot of my dreams.

For Seventeen, which is my favorite number, I wanted to talk about what the number has achieved for me and how we spend our lives. I spent the summer of 2017 frequenting málà dry pot restaurants in Chengdu, each better than the last, because I had a new mantra for life: nothing is a given, so I should live each day without regrets.

I know it's a contrived adage. I know it's been done to death by hedonists and nihilists alike, but I also thought that they had a point. I had just finished 地球往事 (Remembrance of Earth's Past), a series that was later recommended by President Obama, who I resented for his praxis diametrically opposing all the progressive political works and screeds that he'd famously studied throughout his youth, and the series' dark forest hypothesis haunted me because it seemed to be logically sound. I had studied personal agency while I was an undergraduate student, and my nascent adulthood only confirmed that my life was, in the grand scheme of things, altogether insignificant—what I did, who I was, all of that meant nothing to anybody.

Fyodor Dostoevsky, in White Nights, explored helpless loneliness, a despondence engendered by solitude. We're social creatures, and we need each other, but I had the same takeaway from White Nights as I did Remembrance of Earth's Past: my personal agency might be subject to whatever limitations, but that means that I should take every opportunity to live as I wish particularly because my time here is finite. Is life stagnant and useless? But, fears must be confronted, not appeased—so what if it is stagnant and useless? And, if God is unconcerned with the whims of an insect, what concerns should the insect have for God? Genzaburo Yoshino asks us: "How do you live?" Annie Dillard has a suggestion: "How we spend our days is, of course, how we spend our lives."

Seventeen brought my best friend to me, and it transported me to New York. My teenage days were spent within the seventeenth server of a multiplayer video game, where I first met my now-East Coast kin who welcomed me almost as a surrogate family when my own biological parents rejected me. Age seventeen embraced me with a suicide pact on which I later reneged, because I was able to begin living life on enough of my own terms. Because I knew life was meaningless, I ascribed to it all my invented significances, that my life would be worth living because I chose to continue living it. Nothing matters, therefore everything matters. And, if I just tell myself that I'll be having dry pot for dinner, I think that would be reason enough to go on.

[shrapnelsong]

@crimecourted sent:

Corentin had been glaring down at his phone for the past twenty minutes, grumbling to himself while scrolling furiously. When Alice approached, asking him what was wrong, he let out a defeated sigh, setting his phone down on the kitchen island.

“Where the fuck do I get doubanjiang in the middle of France?” On the screen of his phone was a recipe for Sichuan boiled fish. “I should’ve bought some while I was abroad, damn it.”

After a few more scrolls and typing, he haphazardly tossed his phone to Alice. Now on screen was a menu of some expensive Chinese restaurant.

“Hmph. Order whatever you want. I’ll jus’ get something delivered…”

A fiery temper is what she usually expected out of Corentin, but it wasn't often that she saw him genuinely irritated, which prompted her to come investigate what was happening.

Oh. His penchant for spicy food was not something she could help him with, considering - much to her Japanese ancestors' disappointment - she wouldn't even eat wasabi. At most she had gochujang at home, but that didn't quite come close to the punch doubanjiang could bring, or so she was told.

An undignified noise escaped her lips when he threw his very, very expensive phone her way, fumbling with it for a second before securely grasping it between her hands. Alice kept herself from giving him a dirty look because who couldn't relate to wanting to cook something and not having an ingredient at hand.

"I know a good asian market near my place. We can go there tomorrow."

[angsarapblog]

Shui Zhu Yu (Sichuan Boiled Fish)

Shui Zhu Yu (Sichuan Boiled Fish)

Experience Shui Zhu Yu, a Sichuan specialty with tender fish fillets in a spicy, aromatic broth made with chili peppers, Sichuan peppercorns, and doubanjiang. Dive into the bold flavours of Shui Zhu Yu! Tender fish fillets poached in a spicy, aromatic broth that’ll tantalize your taste buds. Ready for a fiery culinary adventure? #SpicyDelight #SichuanCuisine Tender fish fillet poached in…

[sonar-knowledge-center]

Hot sauce is a beloved condiment worldwide, celebrated for its distinctive flavors and ability to enhance various cuisines. Each region boasts unique types of hot sauce that reflect their culinary heritage. Let's explore seven renowned hot sauces and their uses in different cuisines.

Tabasco (特巴斯科辣醬)

Originating from the United States, Tabasco sauce is made from fermented Tabasco peppers, vinegar, and salt, aged to perfection. Known for its tangy heat, Tabasco is a versatile type of hot sauce, enhancing Mexican and American dishes, seafood, and even pasta.

Korean Chili Sauce (Gochujang) 韓式辣醬

Gochujang is a staple in Korean cuisine, made from fermented chili powder, glutinous rice flour, and soybeans. Its sweet and spicy flavor is essential in dishes like spicy rice cakes, Korean fried chicken, and bibimbap. This type of hot sauce is integral to the bold flavors of Korean food.

Sichuan Spicy Oil (川味紅油)

Hailing from China's Sichuan Province, this chili oil combines red peppers, Sichuan peppercorns, and aromatics. Its bold, spicy profile enhances dishes like mapo tofu and hot pot sauces, and it serves as a flavorful dip.

Crispy Sesame Chili Sauce (豆豉油辣子)

This trendsetting sauce balances spiciness with the crunch of chili seeds and sesame. Featuring Douchi (fermented beans) in SIANG JI ASIA’s recipe, it adds depth to dishes like Mouth-watering Chicken and even complements vanilla ice cream.

Sriracha (是拉差醬)

Sriracha, a mix of chili peppers, garlic, vinegar, sugar, and salt, is known for its sweet-spicy balance. Widely used in Western and Vietnamese cuisines, it enhances burritos, tacos, and spring rolls.

Frank’s RedHot (法蘭克水牛城辣雞翅醬)

An American classic, Frank’s RedHot combines chili peppers, vinegar, and spices. Its tangy heat is essential in Buffalo chicken wings and popular in dishes like hamburgers and pizzas.

Chili Poached Sauce (水煮醬)

This Sichuan favorite features bean paste, chili, and Sichuan peppercorns. SIANG JI ASIA’s version is perfect for Sichuan dishes like Chili Boiled Beef and Fish, offering a convenient way to infuse authentic flavors.

These types of hot sauce not only enhance the flavor of dishes but also represent the rich culinary traditions of their respective regions. Exploring these sauces opens a world of spicy and flavorful possibilities in cooking.

If you're interested in learning more about hot sauce, visit this article for detailed information.

[foodies-channel]

🍥 Sometimes all you want is a bowl of steaming Sichuan style boiled fish fillets for lunch…just kidding, I also had a smashed cucumber salad (not pictured) 😋

🍔YouTube || 🍟Reddit

[paulpingminho]

[foodffs]

Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼) An authentic Shui Zhu Yu (Spicy Sichuan Boiled Fish) recipe that recreates the ultra aromatic, numbing, spicy sensation you would experience in China.

Recipe => https://omnivorescookbook.com/shui-zhu-yu-boiled-fish/

[donotfeedthefish-moweiyu]

So… i told @needtherapy​​, @baoshan-sanren​​, and @wanning-of-the-night-sky​​ that i’d post my sichuan wonton recipe after i finished 2ha. Here I am following up on my word. 

Haoppo’s Mom’s Sichuan Style Wontons! :D

Filling:

0.5 lb (~250ish g) lean pork

0.5 lb (~250ish g) fatty pork

1 tbsp (~15 g) cornstarch

1 tbsp soy sauce (15 mL)

1 tbsp sesame oil (15 mL)

1 tbsp shaoxin cooking wine(15 mL)

1 egg

2 inch ginger, minced

2 green onions, minced

White pepper and salt to taste

Cool/room temp water to proper consistency

Wonton Skins:

1 package of shanghai style thin wonton skins (don’t get the thick kind. T.T)

 For the Filling:

Combine all ingredients except water and mix until fairly even.

Add water until it looks goopy but not watery as per image below. You can take a little in a dish, add some water, and microwave it to see if the filling tastes good. Make sure to use enough water so the meat gets steamed. I put it on high for 30-45 seconds. I always do this step because my ratios above are guestimates and I just eyeball and pour. XD

Set out a dish of water (my fat cat sauce dish), skins, and pork mixture. I have a tray with foil and flour to set the wontons on.

Folding time!

Dollop pork in middle of skin

Put water on edge – this is kinda like glue

Fold in triangle

Put water on corners and stack the corners while pushing in the middle

I usually end up with a large tray like this. I’ll freeze some and cook some fresh.

And then I boil water with some salt and cook 12-15 per person eating. Once the water is a rolling boil, I drop them in one at a time while stirring the water. After I get them all in, I let them boil for a bit. At some point they’ll float… and I usually give them a couple more minutes after that for good measure. You can always fish one out and open it up to make sure it’s cooked. :D

 Soup time!

I like veggies, so I’ll actually wash some bok-choy or whatever greens I wanna eat and some mushrooms and cook those before cooking the wontons.

In the bottom of a large bowl, I put soy sauce, sesame oil, homemade chili oil, Sichuan peppercorn oil, minced green onions, minced cilantro, Chinese pickled veggies (碎米芽菜), grated garlic and ginger to taste.

Top with mushrooms, veggies, and wontons after they’re all cooked, mix well, and enjoy!