Introduction: This Sichuan side dish blisters green beans in hot oil until wrinkled and slightly charred, then tosses them with minced pork and preserved vegetables for a deeply savoury, textured accompaniment popular alongside rice-based mains. Cultural Background: This Sichuan side dish blisters green beans in hot oil until wrinkled and slightly charred, then tosses them […]
Introduction: Mapo Tofu is a fiery, numbing Sichuan classic said to have originated with a pockmarked (ma) grandmother (po) who ran a small restaurant in Chengdu, combining silken tofu, minced beef and a fermented chilli bean paste for one of Sichuan's most iconic dishes. Cultural Background: Mapo Tofu is a fiery, numbing Sichuan classic said […]
Introduction: Kung Pao Chicken originates from Sichuan and is named after a Qing dynasty official's title (Gong Bao), combining diced chicken, roasted peanuts and dried chillies in a sweet-savoury-spicy sauce that has become one of China's most globally recognised dishes. Cultural Background: Kung Pao Chicken originates from Sichuan and is named after a Qing dynasty […]
Introduction: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork sauce, traditionally tossed tableside with fresh cucumber and bean sprout garnishes for a satisfying midday meal. Cultural Background: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork […]
Introduction: Charquicán traces back to Indigenous Andean cooking, originally made with charqui (dried, salted llama or beef) pounded and simmered with squash and potatoes. Cultural Background: Charquicán traces back to Indigenous Andean cooking, originally made with charqui (dried, salted llama or beef) pounded and simmered with squash and potatoes. Today it's a beloved everyday lunch […]
Introduction: Arroz graneado, meaning 'grained rice,' is the everyday side rice found on Chilean tables, prized for its light, fluffy, separate grains achieved by rinsing and toasting the rice before simmering — a technique distinct from wetter rice styles elsewhere in Latin America. Cultural Background: Arroz graneado, meaning 'grained rice,' is the everyday side rice […]
Introduction: Immortalized in Pablo Neruda's poem 'Oda al Caldillo de Congrio,' this delicate fish soup uses congrio (conger eel), a firm white fish abundant along the Chilean coast, and is considered one of the great dishes of Chilean coastal cuisine. Cultural Background: Immortalized in Pablo Neruda's poem 'Oda al Caldillo de Congrio,' this delicate fish […]
Introduction: Pebre is the essential Chilean table condiment, a fresh chopped salsa of tomato, onion, chili and coriander that accompanies almost every meal, from empanadas to grilled meats, and varies slightly from household to household. Cultural Background: Pebre is the essential Chilean table condiment, a fresh chopped salsa of tomato, onion, chili and coriander that […]
Introduction: One of the great dishes of the Chilean summer, porotos granados uses fresh shelling beans (not dried) harvested alongside sweet corn and squash — the three sisters of Andean agriculture — reflecting the country's long Indigenous Mapuche and pre-Columbian farming heritage. Cultural Background: One of the great dishes of the Chilean summer, porotos granados […]
Introduction: Nile perch, known locally as capitaine, is one of the prized catches of Lake Chad. Cultural Background: Nile perch, known locally as capitaine, is one of the prized catches of Lake Chad. Braised whole or in large fillets with tomatoes, onions and warming spices, this dish is a centrepiece for gatherings near the lake […]