#sichuan boiled fish

[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):

[crownarg-the-watchers]

🥺🥺🥺🥺 whats your search history like??

食べれるミートソースパスタ Miniature Spaghetti with meat sauce

WEICHER GEHT'S NICHT! NAAN BROT EINFACH SELBER MACHEN - INDISCHES FLADENBROT REZEPT - PFANNENBROT

Chef Wang's Sichuan Pickle Boiled Fish

【字幕】西式超市里的这种卷饼怎么吃 小妙招番茄鸡��奶酪盒子 做早餐几分钟完成 营养超丰富【田园时光美食

The Best Pineapple Upside Down Cake with Claire Saffitz 

[nomdenet]

Tantan men

Yesterday I made Tan Tan Men. It is a soupy Japanese version of Dan Dan Noodles. I did not follow a particular recipe, I used an amalgam of the best parts of different recipes I found. This recipe can be made vegan. I documented how I made it below.

Monday, I made scallion oil. I had some frozen bacon grease that I finally decided to use. In hindsight, I should have used a neutral oil like soy. Many recipes recommend peanut, canola, & rapeseed. I will use soy next time for how neutral it is. This is the only non-vegan ingredient

I wanted to make a simple scallion oil. What I used this time was 1.5 litres of oil, 12 bundles of scallions, 5 ripe Korean Chilli Peppers (I added 2 after the picture, I prefer the flavour of ripe Korean Chilli Peppers), 3 bay leaves, 1 clove, 1.5 star anise, 1 small to medium sized stick of cinnamon, ginger to taste. All of this can be adjusted to taste.

Cut the scallion greens into 4 cm pieces. The white part of the scallion needs to be cut similarly but also into 1/2 or 1/3 (lengthwise) depending on how thick it is. 1/2 the peppers, & slice the ginger into 3 mm slices. Warm up the oil to a low temp & slowly cook everything.

Here is a good video for reference.

While the scallion oil was slowly simmering away I started the broth by soaking shitake mushrooms and kombu overnight.

Going back to the scallion oil, after occasionally stirring, the scallions became carmelised. I strained everything out and the oil was a beautiful dark amber colour. I fished out the aromatics and kept the scallions for a topping.

Yesterday, I very lightly simmered the broth, I took out the shiitake and kombu, then added soymilk. I prefer the kind that only has soy and water as ingredients.

Some recipes do not add soy milk. I like it because it makes the colour close to a tonkatsu ramen broth. It also makes the texture & flavours smoother.

I left the soup on low just below the simmering point. This broth cannot be allowed to boil. This is a good reference video.

I rough chopped the shiitake mushrooms to make an alternative to a niku-miso topping.

I pan-fried the chopped mushrooms in an oiled pan to get out any remaining water. (I had previously squeezed them over the broth.) Then added a little Pixian Doubanjiang, white miso, & soy sauce.

While the alternative niku-miso is cooking, it would be the perfect time to start boiling water for the noodles. After cooking the noodles you can reuse the water to blanch some bok choy. This is another overall reference video.

As the noodles cook, start preparing the tare & soup base. The previously linked video gives the soy sauce tare that I used. I also added tahini, scallion oil, & chilli oil. I used a store-bought chilli oil, but it can be made ahead like the scallion oil. Here is a video with a great recipe. My next project may be to follow this to make my own chilli oil.

In the serving bowl combine the tare base and the broth & stir everything together. Although it is not pictured I would also recommend Szechuan pepper and Ya Cai. Then you can add the noodles.

After the noodles are added, you can add the toppings like the niku-miso, bok choy etc. If you would like it to be even spicier you can add shichimi togarashi. If you do not like Szechuan peppercorns, you can substitute Japanese Sansho. You can also substitute the Szechuan chilli oil with Japanese Rayu (chilli oil). I typically use a store-bought one made with toasted sesame oil. This is not meant to be a strict recipe, feel free to change whatever you want. Have fun exploring. Most important of all have fun. If it's overwhelming there is no shame in getting takeout.

[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

[bripops]

In case anyone else got hit with a paywall:

Swirling chile crisp, a popular Chinese condiment, and spinach into fettuccine Alfredo gives you an immensely satisfying meatless one-dish dinner. The firecracker crunch of chile crisp intensifies when sizzled in butter before cream tempers its heat. Parmesan heightens the sauce’s savory umami, and pre-grated cheese works just fine here. This astoundingly simple meal — it doesn’t even require any chopping — comes together in under 30 minutes but tastes as complex as anything you’d get at a restaurant.

Ingredients

Salt

4 tablespoons butter

1 to 2 tablespoons chile crisp, plus more to taste (see Tip)

1 cup heavy cream

1 pound dried fettuccine

1 (5-ounce) package baby spinach

¾ cup finely grated Parmesan (2¼ ounces), plus more for serving

Yield: 6 servings

Preparation

Bring a large pot of salted water to a boil. While the water heats, melt the butter with the chile crisp in a very large skillet or Dutch oven over low heat.

Whisk in the cream and keep warm over low. (It should steam, not bubble.)

Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.

Add the spinach and turn with tongs until the noodles are well coated.

Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce. Divide among serving dishes and top with Parmesan and more chile crisp, if you’d like. Serve immediately.

Tip: You can make chile crisp easily at home or buy it in supermarkets or online. It varies in spiciness, so adjust the amount to your taste. For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.

Chile Crisp

Ingredients

½ cup vegetable oil

¼ cup dried minced onion

1 teaspoon granulated sugar

1½ teaspoons kosher salt (Diamond Crystal)

⅓ cup finely crushed dried small red chiles or red-pepper flakes

3 tablespoons sesame seeds

1 teaspoon coarsely ground Sichuan peppercorns (optional)

Yield: About 1¼ cups

Preparation

Combine the oil, onion, ½ teaspoon sugar and ½ teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.

Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining ½ teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.

The NYT chile crisp fettuccini alfredo really is that good and easy and comes together in an honest to god 20 minutes. I used pre-grated parm and half & half instead of heavy cream and splashed in a tiny bit of soy sauce which was brilliant. Honestly I feel like slicing garlic for an otherwise no-chop dish defeats the purpose of a recipe like this, but if I really wanted to take it over the top, I’d add sliced garlic sautéed in the oil, perhaps even garlic chips or garlic breadcrumbs.

[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!

[thebleedingwoodland]

Reply from post Upcoming The Sims 3 CC Food... Authentic Chinese Food 

Hello @simsoftianxia​ ! 

Finally, there is actual mature adult, polite, and appreciative comment. 👍

Yes, actual authentic Chinese food is really delicious indeed. I am very glad that you enjoy my varieties of my food CC too ^_^ (which is...  zòngzi and Indonesian food). The authentic Chinese food I represented are quite expensive that are usually served in restaurant and the most famous ones.

The Sims is life simulator genre where Sims spend their time 30-40% eating as normal daily lives like real life human lives, therefore, food representation must be make sense and relevant like real life ones.  

From the render picture, clockwise starts from top: 

牛肉炒麵  Niúròu chǎomiàn (Stir-fried noodle beef) 

四川麻辣豬肉拉麵  Sìchuān málà zhūròu lāmiàn (Sichuan hot & spicy noodles, served with pork meat and Pak Choy vegetables) 

四川擔擔麵  Sìchuān dàn dàn miàn (Sichuan hot & spicy noodles) 

紅燒豬蹄  Hóngshāo zhū tí (Braised pork trotters)

紅燒肉  Hóngshāo ròu (Red braised pork belly) 

燕窩湯 Yànwō tāng (Swallow bird’s nest soup) 

蒜蓉炒青菜 Suàn róng chǎo qīngcài (Stir-fried Pak Choy with garlic) 

餛飩湯  Húntún tāng (Wonton soup) 

脆皮燒肉 Cuì pí shāo ròu (Crispy pork belly) 

And on the center is 北京烤鴨  Běijīng kǎoyā (Beijing roasted duck) 

Yep, there are a lot of Chinese food variants other than I created above due too many and there are many different regions/provinces provides each local cuisine. Hot pot, Dim Sum (someone in Sims community already made Dim Sum CC, no need for me to create), fish, crabs, pork sausages, rice porridge, century eggs, 饅頭  mántou bread, 油條  Yóutiáo fried dough similar to churros, and more🤤.

If you interested in Chinese culture, here is additional info written by myself, not copy paste from other sources:

Chinese food is meant for sharing. Chinese & general Asian culture emphasizes on family, unmarried adults still live with our parents. Chinese dining table usually has round shape because round symbolizes “unity”. One big table serves many varieties of meal as options, then put it on one bowl of rice with chopsticks. Chinese chopsticks are the longest compared to Japanese and Korean. 

Food that we ethnic Chinese usually eat is very different than food labeled as “Chinese food” eaten by Americans and Westerners in general. Real Chinese food has pork, seafood, vegetables, noodles (many variants of noodles such as wheat noodles, that has yellow color as the most common noodles known as 麵 miàn and rice noodles known as 米粉  mǐfěn), rice (as staple food, 粽子 zòngzi and  糯米雞 nuòmǐ jī , known famously in Cantonese: Lo Mai Gai have meat filling wrapped in leaves, rice porridge as comfort food), steamed bun, hot pot, incorporates 5 Spices (star anise, fennel seeds, Sichuan pepper, whole cloves,  cinnamon stick), and herbal as health supplement (ginger, red fermented rice (紅麴米)). Meat used are not just chicken, duck, beef, fish, pork, but there are a lot such as frog legs and sea cucumbers (very expensive served in restaurant). Also, meals using pork organs (liver, intestine, ear, nose), pig blood and chicken feet. As typical Asian culture, we are creative about food. One ingredient of food can be cooked in many ways: steam, boil, stir-fry in 10 or more 50 different ways.  

Fried rice is actually home-cooked food from leftover yesterday rice. But nowadays fried rice becomes one of important menus on food stalls and restaurants with a lot of modified 菜 （meat & vegetables) and seasonings. Meat used for the meal must be fresh, not frozen for too long. High-end Chinese food using high grade quality meat, seafood, and soy sauce.  

Definitely much more healthier and more variants than Americanized/Westernized Chinese “greasy - sweet sour something” which is labeled as “cheap fast food” in Western countries. 

--------------------------------- 

Therefore, do not believe “Chinese food” represented in The Sims 2,3,4. All of them are not authentic, Westernized Chinese food in Western countries’ Chinatown, cannot represent real food in China, Taiwan, Hongkong. Because of too many variants, TS3 World Adventures should provide more local food slots for Shang Simla (has 2) rather than Champs Les Sims (has 4). 

[shwazzberryswriting]

Miss Confident

Pairing: Kun x Original Female Character|Reader

Genre: PWP, Straight Up Smut

Summary: Kun helps his girlfriend with her problems at work

Word count: 2,600

Rating/Warnings: Mature / Explicit Sexual Content: Plot What Plot/Porn Without Plot, Kissing, Nipple Play, Nipple Licking, Floor Sex, Dirty Talk, Not Beta Read, Creampie, Overstimulation

Author’s Note: Kun's been committing all sorts of attacks on me for like a week, OK? I've thought about Kun being the sort of dom who will enjoy subbing from time to time but he'd still really be a dom. So here is my fic interpretation of that. I sorta wish I would have written more foreplay, but I would have spent much longer on this and I don't need to waste so much time on a PWP when I have so many WIPs I have to work on. Apologies ahead for any errors, I only proofread once!

-------

Neary shut her laptop and groaned. Her presentation was fast approaching, and she felt like throwing up every time she reached the 5th slide. If she was choking up in the privacy of her bedroom, she worried that she would simply burst into a pile of dust when it was time to present her project to the Sales Director and Plant Managers of her company.

She needed a break, so Neary stood up from her desk, and walked down the hall to see her boyfriend. She found Kun’s office door closed, and pressed her ear to the door to hear a familiar tune playing. He’d been working on a song for the past 2 weeks, it was a demo for a movie theme song. He likely wouldn’t have heard her knocking, so she opened the door.

“Hey, baby,” Kun said, looking away from the two computer screens set up before him when she called out his name. His keyboard was set to his left, and he had a drink in his hand. “I’m thinking about making Sichuan style Hot and Sour Soup for dinner. I have some fish that will be good with the green mustard.”

“Can we order sushi tonight, honey?” she asked, walking over to him. He set his drink down as he turned slightly toward her.

“I should cook the fish before it goes bad,” he argued back. “We can order a little sashimi if you want.”

“Why are you always right?” she replied, frowning. She felt a bit of joy light up as she ran her hand through his hair. His hand on his mouse stopped as he shut his eyes. “We shouldn’t waste money on sashimi if you’re going to cook fish for dinner.”

“Anything on your mind?” he asked, opening his eyes when she rested her hand on his shoulder. He slipped his left arm around her waist and pulled her closer to him.

“I can't control my nerves," she admitted. "I choke up halfway through my presentation."

“Stage fright,” he said as he pulled her to sit on his lap. She wrapped her arms around his neck as she rested her head on his shoulder. “What makes you feel powerful?”

“What?” she asked with a laugh, sitting up to stare at her boyfriend.

“It’s a mental thing,” he explained, grinning at her, his hands caressing her hips gently. “Before you do your presentation, build up confidence. Tell yourself that you’ve got it, give yourself a round of applause, do something that will make you feel confident and powerful.”

“That works? I wish Jerrid was still working with me. He always did the presentations.”

“Forget Jerrid,” Kun said, rolling his eyes. “You got the promotion because you were the one with the ideas. Your boss knows you can do the presentations. You’ve got it, baby.”

“Can you go to my presentation with me?” she asked, cuddling up to him, returning to resting her head on his shoulder.

“You can do it,” he said, stroking her arm. “Close your eyes and think about this moment before your presentation tomorrow.”

“I still feel a little nervous,” she replied.

“What will make you more confident?”

She cupped his cheek in her hand and directed his face to her. Planting a firm kiss against his lips, she focused on how her chest felt light, like she had more air to breathe. As strongly as she inhaled in, she felt like she couldn’t get enough of the scent of Kun. She took note how her body was filled with happy feelings of warmth and comfort. The warmth made her shoulders and back relax, and she smiled against his lips.

Before she could break the kiss, her hand slipping down to his shoulder, she felt him open his mouth to capture her lips between his. His hand rested on the back of her neck, and he pushed his tongue into her mouth. She moaned as she pushed back, licking his lips before she broke the kiss.

“What do you want?” he asked softly as she rested the pads of her index and middle finger on his bottom lip. Her stomach was boiling with heat as his soft lips moved under her fingers. “Hm?” His hand on her hip moved to cup her ass, squeezing it gently. “I have work to do.”

“You’re going to throw me out?” she asked, pouting slightly. He chuckled, squeezing her ass again.

“Miss Confident, what do you want? Tell me, I’ll do it,” he said, his gaze softening as he touched his forehead to hers.

She was frozen, the heat inside of her was bubbling over with Kun kneading her ass, and the warmth of his kisses still on her lips. She’d never been able to lead their sexual encounters. It was always in Kun’s ball court since she struggled to verbalize what she wanted. She felt lucky that he knew how to please her without her having to tell him.

“Otherwise, I need to get a little work done.”

“I want to stay,” she pleaded before planting a quick kiss on his lips. “I know what you like.”

She began grinding against him gently as her lips moved to kiss his earlobe, her hand raking through his hair. He groaned, and she gave a soft laugh against his ear as she felt him start to harden.

“What do you want?” he asked after a moment, his hands on her hips. He sat back fully into his chair, his eyes never leaving her. He grinned. “You want to make me come in my pants?”

“Kun,” she breathed out, furrowing her eyebrows as she stopped moving, “what do you want me to say?”

“Let me know what you want, Miss Confident,” he said with a chuckle. “You want to be confident? Tell me what you want.”

“Shut up and kiss me,” she said with a heavy sigh.

He was enjoying himself too much, and she was annoyed at her boyfriend teasing her. He obliged as they came together and kissed. His lips remained pursed against hers and she gave a chuckle before opening her mouth and capturing his lips continually between hers in small, wet kisses. Her tongue licked his lips, and he opened his mouth to capture her tongue. He sucked on her tongue before releasing it, and she broke their kiss.

“That’s it?” he asked, sounding disappointed. “So much work-”

“Make me come,” she interrupted him before grabbing the back of his head, fisting her hand into his hair and directing his mouth to hers. Her free hand rested on his shoulder as she shifted around to straddle him, but he pushed her to sit on his desk. His tongue was pushing aggressively into her mouth before he broke their kiss when he stood up.

“Let me,” he panted out heavily as his arms reached out behind her, “close things up.”

“Fuck me on the floor,” she demanded as she wrapped her legs around his waist.

She dug the heels of her feet into his back, making him groan. He moaned as she moved her hand to grab his growing erection. She pressed down on him as she stroked up and down. Her mind was swimming with half thoughts of pride to see Kun struggle to remain composed as he stood before her. He closed his eyes for a few moments as he took in a deep inhale of breath.

“How do you want to be fucked, Miss Confident?” he asked, smiling widely. His fingers were at her sides, bundling up the fabric of her shirt as they slid up her body. She wrapped her arms around his neck when he’d taken her shirt off and they kissed. “Want to be on all fours as I take you from behind? Or should I put your left leg over my shoulder and I pound into that tight cunt all night?”

“Shut,” she panted out as she felt him lift her so he could pull her shorts and panties off, “up.”

“Hm?” he asked as she unwrapped her legs from his waist so he could pull her clothes off. She let him savor his moment at groping her breasts, his fingers teasing her nipples through the lace fabric of her black bralette as he pinched them.

“Get naked and let me ride you,” she panted out. She moaned as his fingers continued to tease her nipples, making her stomach ache in heat. “Kun, listen to me, honey. I want to fuck you.”

“OK,” he said before his hands pulled her bralette off.

“ You get naked,” she spoke up more firmly as she stood up from his desk. She grabbed the front of his jeans and began to unbutton them. He took off his sweater, and cupped her face into his hands as he directed her to his lips.

“Look at Miss Confident ordering me around,” he said with a gentle grin when he broke the kiss.

“You’re not getting naked,” she said, frowning. She pushed his jeans down and she smiled, heat hitting her cheeks, as she watched him remove his boxers and kicked his jeans and boxers away.

“What do we do now, Miss Confident?” he asked, pressing his body against hers, thrusting his hips gently as his cock slid up against her stomach.

“I want to ride you so bad, honey,” she said as she took his arms, going down on her knees.

He followed her, and laid down on his back as she placed her hands on his shoulders to push him onto his back. Facing him, she straddled him and used her hand to direct his cock to her entrance. She leaned back and planted her feet onto the floor as she pushed him deeper. The heat of his cock filled her up, and she moaned as her fingers rubbed her clit.

He sat up and placed his hands on her hips as she began to grind against him. She pressed her chest against his as she kissed him, resting one hand on his shoulder. He took her other hand and intertwined their fingers before resting them on her hip. His teeth nipped at her lips as he pushed forward, wanting her kisses. She turned her head to the side as her lips were beginning to feel rough and throbbing slightly.

“I want to eat your sweet lips,” he said softly into her ear as his grip on her hips tightened and he gave harsh, fast pushes into her.

She moaned as his cock punished her pussy, her tits bouncing wildly as he continued fucking her fast and hard. He slowed his thrusts, grunting as he released her hand to wrap both arms around her waist. A sweet moan came out of her as he bent down and licked her nipple, the pointed tip of his tongue flicking it before his teeth grazed against it.

“Fuck me in a new way and make me come,” she demanded when she felt him planting a trail of kisses up her chest to her neck.

“What haven’t we done?” he asked with a bright smile, the corners of his eyes crinkling as they pulled apart. His hand groped her breast as she stood on her knees beside him. “How well can you take me?”

He kissed her and had her lie down on her back. He pulled her knees up and spread her open, pressing his hands over her knees to pin them against the floor. Her pussy was completely open for him, and he slid his stiffened cock over her wet slit. She gave a soft moan as he inhaled and exhaled sharply.

“Fuck,” she breathed in a shaky breath as he pushed himself into her.

He kissed her neck as he began a slow rhythm. The weight of his hands on her knees added to the intensity of her nerves feeling every thrust he pushed into her. She whimpered as his cock hit deep into her sweet spot, quickly spreading an oozing sort of warmth along her lower abdomen and toward her back. The heat was slowly but steadily spreading throughout her body.

Her shoulders began to burn as she felt her skin rub up against the carpet as Kun thrust himself in and out of her in a steady, building rhythm. His hands released her knees as one hand shot up to grab her breast. He licked her nipple, maintaining eye contact with her, before he wrapped his mouth around her breast to suck on it. His left hand reached between their bodies and his thumb began rubbing up and down against her clit.

She arched her back and her fingers dug into his shoulders as she moaned. He was burning her skin against the carpet as he continually thrust hard and deep into her. He was fucking her so good she was going to come. He was teasing her as his tongue swirled around her left nipple. He was giving her everything as his thumb brushed gently against her clit for a few seconds before rubbing her harder, the contrasting sensations making her clit throb angrily as blood rushed down to her groin and up to her head.

She was dizzy with lust as she felt Kun’s lips over hers. His tongue invaded hers as he groaned into her mouth, her pussy walls squeezing down on his cock. Her arms wrapped around his neck as her orgasm came, a flash of heat washed over her body. Her sinuses flared as blood rushed up to her head, every push of Kun’s cock into her making her nerves dance in frenetic waves.

He released her lips as he continued to thrust into her, his thumb now rubbing circles against her clit. Her body shook as he overstimulated her body. She gave a couple whimpers, feeling hot tears leak out of her eyes, as she heard Kun guffawing.

“You’re my sweet cock whore, look at you lose yourself around my cock,” he teased with heavy pants as he slowed his thrusts, giving a handful of shallow thrusts before surprising her by pushing himself harshly in and out of her a couple times. “Is this what you meant, Miss Confident, when you wanted me to make you come?” He continued a steady rhythm after she gave a yelp and whimper at his cock hitting her deep again. “I know I’m fucking you right. Just let me know, baby.”

Unable to speak, her shaky hands grabbed onto his sweaty neck and directed him to kiss her. His hands pressed down onto her thighs and he thrust furiously into her as they kissed. Her arms wrapped around his neck as she felt like her shoulder blades were being rubbed raw against the carpet, her skin ready to bleed if he didn’t come soon.

She shoved her tongue into his mouth when he thrust deep into her and she felt his come fill up her insides. The heat of his seed lit her nerves up in small flames, and she moaned into his mouth as she felt his hand caress her breast. He gave another thrust and they grunted into each other’s mouths as he withdrew from her.

“Don’t look at the mess,” he said as he helped her up. “I’ll take care of it.” He directed her to look at him as they sat up against the wall on the floor. He had one arm wrapped over her body, holding her close to him. “How do you feel, Miss Confident?”

“Confident,” she said with a smile, rubbing her nose against his before giving him a gentle kiss.

[rodeoxqueen]

I initially thought I wouldn’t really have a good request idea. I rarely send requests to anyone because I feel like I’m imposing. But I realized there IS something I could request, if you’re interested! I miss the food from my parents’ culture. Nowadays I find every opportunity I can to share it with my darlin’ when I find Chinese foods. So if I may, I would like to request: the twins and maybe also Nero on what kind of new foods they might come to like being introduced to. Doesn’t have to be strictly from China. I like the idea of an S/O introducing these to the twins, and because food is to be shared with family, Nero gets to discover new foods by proxy.

新年好！这个request很有意思。 我妈妈老是说我是一个吃货。我觉得我知道挺多有食物有关系的事情，当吃货写这个request很管用。

我希望你喜欢我写的request！

-Rodeo

For y’all who don’t understand Mandarin Chinese:

Happy New Year! This request was interesting. My mother always said I was a foodie. I think I know a lot of food-related things, so writing this as a foodie really came in handy. I hope you enjoyed what I wrote for this request!

(V was also included in here. I also added some pictures for reference.)

Dante

Cong you bing 葱油饼 or green onion pancake.

He likes 煎饼 Jian Bing, or fried pancake, even more as there are toppings on it like fermented bean curd and it’s wrapped up like a crepe. 

“It’s like a Chinese pizza burrito.” 

“请别再说话了。我求你了.”  (Please stop talking. I’m begging you.) 

Dante’s our local stunt devil, and would definitely try the spiciest things he can be offered. Sichuan-styled hand-pulled noodles have him gulping down milk tea but trying to play it off. 

“Damn. What’s the point of lip injections when you could just eat this.” He says while his poor lips are numbed and swollen by peppercorns and chilis. 

Catch Dante putting Lao Gan Ma (a very popular brand of hot chili oil) on his pizza. 

Dante loves being taken to dim sum places and choosing from the carts. He’s been adopted by all the aunties who work at the local restaurant. When his s/o takes him there, it’s nonstop questions about when you two are getting married. 

He can’t stand the smell of durian. 

You introduce to him strawberry tanghulu 糖葫芦 and he loses his mind about it. 

He tries to make it at home and he nearly burns the shop down. 

Can be found bothering the glass fish tanks at the Chinese stores. 

“Dante，那个鱼对你很不高兴了。 别再欺负他了。哎呀，别再把他们的玻璃打坏了！“ （Dante, that fish is already very unhappy with you. Stop bullying it. Don’t break their glass too!) 

Vergil 

This isn’t a food but given Vergil’s penchant for enjoying tea, and my personal headcanon that he has a sweet tooth, he would be a person to have Ba Bao Cha while reading his books. 

Ba Bao Cha 八宝茶 or Eight-Treasure Tea is a blend of bing tang 冰糖 (crystal sugar) sweetened black tea with an assortment of nuts, flowers, and preserved fruits. It’s good for endless refilling. 

Vergil can be found snacking on yue bing 月饼, or moon cake while sipping some tea. He won’t let Dante have any and guards his stash with his life. 

He tries the same noodles Dante tried to brave and taps out immediately. Spice tolerance: zero. 

Vergil can barely hold chopsticks but refuses to use a fork. 

He appreciates Peking duck wraps as he can use his hands and not be judged. However, do not put green onions in his wraps. Please.

Vergil is also sensitive to durian but he eats it to spite Dante. He actually comes to like it. 

Vergil confuses 白酒 baijiu with white wine and drinks it thinking it will be the same mellow and sweet-tasting alcohol. He nearly spews it out and a vein in his neck pops out at the potent alcohol taste. His s/o laughs and takes to the strong liquor with less issue. 

V

V likes hamburgers and quite frankly, 牛肉饼 niu rou bing, or beef pancakes would be to his liking. They’re filled with fried beef and can be held like a hamburger. 

If he sees a vendor for skewers, he’s already made a beeline. Streetside skewers are often heavily seasoned with cumin and spices, making them very fragrant and easy to eat. 

V also really likes yakisoba in hot dog buns. It’s double the carbs and exponentially more euphoric. 

Griffon is distraught at the sight of those hanging roasted ducks and chickens at the hawker stands. 

“That’s you.” V points as Griffon shakes in horror at the hawker bringing down a giant butcher knife on the neck of an ever-staring duck. 

He always has some herbal tea like Jia Duo Bao or a grass jelly drink in his hand. 

V also likes konjac jelly, the ones in little sippable packages. 

Takoyaki is another of his favorites, he’s often fending off his familiars from the round treats. 

Nero 

Don’t leave the baby Sparda in the corner, take him with you for some dim sum. 

Nero really likes 小笼包 xiao long bao or soup dumplings. The first time he had it, he didn’t know that it was full of hot soup and burned his mouth. He knows better now. 

He just likes dumplings in general. Whether it’s 包子 baozi (which has dough with yeast in it and is usually steamed) or 饺子 jiaozi( which is made with dough that has no yeast and can be boiled or fried), Nero will enjoy it. 

When in the van, you can catch him snacking on some in the passenger seat. 

Nero can fold dumplings like a champ, with the help of his devil breakers. 

Oxtail stew. Enough said. He’s a big fan of heartier home-made dishes and this suits him just fine. He’s not that great with spice so it would favor his sensitive palate. 

Nero can be found making competition with who can wrap the biggest spring roll with Nico and Dante. 

Nero also has a hidden sweet tooth, White Rabbit milk candies and Beijing nougat stuck in his many pockets.