Cumin beef ????

I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.

Zi Ran Niu Rou ????



Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking

Read More

Pickled (fermented) chopped chilli ??

Du� jiao ?? is a pickled/fermented chopped chilli popular in Hunan and Sichuan. It does not contain any vinegar but lactic acid is produced during fermentation. This pickle is easy to make at home and ready to eat after few days but if you like it tastes sour best keep it for 2 - 3 weeks before use. This pickled/fermented chilli is a popular ingredient for steamed fish especially fish head. Take

Read More