chinese cuisine :: 101

chinese cuisine

Sichuan chilli bean paste is great on top of eggs on toast. Photograph: Jonathan West

Learning a new cuisine is like learning a new language. With the right ingredients and a good teacher, you’ll soon find yourself well-versed. Try these Sichuanese recipes – with a little help from Chinese cookery expert Fuchsia Dunlop

Cooking a foreign cuisine can be daunting. It is like learning another language. Not only are the ingredients (words) different, but the grammar of the dishes is foreign, too – the classic flavours of sweet, savoury (or umami), fatty, bitterness, salty and sour are combined in different ways. ~ Henry Dimbleby via The Guardian

Read the rest of the article and get delicious easy recipes to get you started

 

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