Monthly Archives: June 2012

Heading to China

Posted on June 20, 2012 by TastyAsia

Hey friendly readers, after getting off to a great start, TastyAsia will now be on vacation for about two weeks because I’m going to be traveling… any guesses where? Yes, that’s right, 我今天去中国。I’ll be eating lots of tasty Asian food … Continue reading →

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Sichuan beef in chili sauce

Posted on June 17, 2012 by TastyAsia

With tender beef, piquant spices, and fragrant greens, this dish is a real winner. Also, if you’re new to Sichuan pepper, this recipe would be a great introduction. It’s hard to describe what Sichuan pepper tastes like but imagine a … Continue reading →

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Clay pot lamb stew

Posted on June 16, 2012 by TastyAsia

If you’re a native English speaker, the phrase “lamb stew” probably doesn’t call to mind very many Chinese dining experiences. That’s most likely because Chinese food outside of China tends to ignore every cooking method except for stir-frying. But in reality, Chinese … Continue reading →

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Sichuan eggplant with beef

Posted on June 15, 2012 by TastyAsia

China is an amazing place.  They have iPhones, 星巴克 (xīngbākè, a.k.a. “Starbucks”), wifi, microblogging, Weibo, censorship, ways around censorship… Communist slogans on red banners, public relations firms specializing in brand positioning and marketing strategies… an almost religious reverence for the … Continue reading →

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Flank steak with black bean chili oil

Posted on June 14, 2012 by TastyAsia

If you haven’t ever tried Laoganma (老干妈) black bean chili oil, it’s definitely worth a trip to your Chinese market to get a jar, for this is an adventure in taste that’s not to be missed. For what it’s worth, … Continue reading →

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Big plate chicken (大盘鸡)

Posted on June 13, 2012 by TastyAsia

This is an easy and excellent recipe. It’s called big plate chicken (大盘鸡, dàpánjī) which literally means “a big plate of chicken.” The name probably won’t stimulate the imagination, but I guarantee that the spices will. It’s another dish from … Continue reading →

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Xinjiang pepper steak

Posted on June 12, 2012 by TastyAsia

Xinjiang (新疆, Xīnjīang) is a multiethnic autonomous region in the extreme northwest of China. As I mentioned in a previous post, it shares borders with Russia, Mongolia, Kazakhstan, Kyrgyzstan, Afghanistan, India, and Pakistan, with people from many ethnic groups including … Continue reading →

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Gai lan with spicy bean sauce

Posted on June 11, 2012 by TastyAsia

Gai lan, also known as Chinese Broccoli (芥兰, or gàilán in Pinyin) is a leafy vegetable that tastes roughly like traditional broccoli despite being mostly leaves with minimal florets. It’s hard to find in American groceries but it’s a common staple … Continue reading →

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Uyghur cumin lamb

Posted on June 10, 2012 by TastyAsia

I’m sure you’ve had the experience of trying some totally surprising food that you’ll never forget, a dish that ends up changing your outlook on food and life forever. For Anthony Bourdain it was oysters eaten directly from the sea. … Continue reading →

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