Tienpo – Stsuan’s Kitchen ‘, starring Master Chef Lee Yonbo. The workshop includes 4 recipes: two dishes from Sichuan cuisine and two Sichuan-style snacks.
Some facts about Sichuan cuisine:
- As one of the four main cuisines of China, Sichuan cuisine has an important place in Chinese culinary history.
Sichuan cuisine has six types of flavors: anesthetic, spicy, sweet, salty, sour and bitter. Based on these flavors a wide range of complex flavors can be produced. - When preparing a Sichuan style dish it is important to
Sichuan snacks:
Sichuan snacks are popular with many people because of two important ingredients: spicy seasoning, and soup. It is important to use quality ingredients, and usually in a way that suits the season.
Famous Sichuan snacks include, for example, chopped beef in chili sauce, steamed bamboo meat, dandan noodles, jung dumplings, meatballs in sticky rice, lotus rice dumplings, steamed bun in Han style, bean jelly style North Sichuan, flour-coated peanuts and more.
Recipes for two traditional Satsuan snacks: cold strips of three vegetables and steamed beef with rice
Sichuan snacks:
Sichuan snacks are popular with many people because of two important ingredients: spicy seasoning, and soup. It is important to use quality ingredients, and usually in a way that suits the season.
Famous Sichuan snacks include, for example, chopped beef in chili sauce, steamed bamboo meat, dandan noodles, jung dumplings, meatballs in sticky rice, lotus rice dumplings, steamed bun in Han style, bean jelly style North Sichuan, flour-coated peanuts and more.
Recipes for two traditional Satsuan snacks: cold strips of three vegetables and steamed beef with rice
