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August 25, 2009


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I'm definitely giving that egg-drop soup a go.

Joshua Armstrong

Hi Lizzie, I reckon it's well worth a go - so simple. At a guess I'd say these chilies were in a slightly sweet vinegar. When eating it the closest I could think of were the Delice (I think) French ones Sainsbury sell jars of, although not sure they'd give enough heat. Maybe a Turkish place would do sweetish pickled chilies with the necessary kick.


Great to see these Szechuan dishes in their full glory.
Did you take your Fuchsia book with you as reference as a matter of interest??? I'm in the process of working my way through it at the moment, so your pix are extremely timely...

Hope you post some more!

Joshua Armstrong

I wish I'd had Fuchsia's book for reference but with 7 months on the road there's no wau I could justify (or carry) the bulk. As such I just had to try and remember what i wanted to try.

I'm now the proud owner of a few Sichuan cookbooks from the province too. Just have to learn to read mandarin before I can use them - a minor point.

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