Yunnan Crossing-the-Bridge Noodles and More Naxi Food in Shuhe Ancient Town
In Shuhe, the other ancient town near – and by now, basically in – Lijiang, I didn’t only end up…
Creating an Ice Cream Flavor: Sichuan Pepper Gelato with Leones Gelato, Vienna
After an ancho chilli chocolate gelato that Giorgio of Leones Gelato and I had created years ago, after my experiences…
Asparagus Hunan-Style (with Bacon, Green Chilli, Garlic)
If you can make asparagus bacon-wrapped, you can certainly cook it Hunan-style, with bacon, green chilli, and garlic!
How to make Hunan Duo Lajiao “Chopped Chilli”
Duo lajiao “chopped chilli” is the major “chilli sauce” and preserve of the Hunan kitchen – and extremely easy to…
Misunderstanding Chilli: The Case of Jamie Oliver’s Jerk
Cultural appropriation, once again, finds itself in the discussion thanks to Jamie Oliver’s (ready-made, apparently) “Jerk Rice”. R.E.S.P.E.C.T. In England,…
Chinese Tomato-Egg (Drop) Soup (Xihongshi Jidan Tang)
Learning something from China about tomatoes seems a strange proposition, but xihongshi jidan tang, the Chinese tomato-egg(drop) soup offers an…
Purple Raspberry-Charapita-Sauce
Preserving fruits, certainly in Austria, tends to mean making marmalade. If you don’t want to eat sweet breads, hardly ever…
Hong Shao Rou (Red Braised Pork), Mao Style
Hong Shao Rou, Red-Braised Pork. It is often presented as a Shanghai dish. For someone from Hunan, however, it is…
Not “How Hot Is It?,” but: How Is the Heat?!
One of the things that made me get deeper into “chilli cuisine” is that there is something special to it….