[West] Famous Dishes
Sour-and-hot soup (from Sichuan)
The sour-and-hot soup is strongly flavoured with rice vinegar; white, brown and chili peppers. Thin strips of pork, bamboo shoots and pig's or duck's blood (normally, boiled chicken livers will be more convenient) are needed. Some other common Chinese flavourings like garlic, garlic leaves, onions, sesame oil, soya sauce, chiu (wine) and some mild vegetables can be added if one desires.
Ma Po bean curd/Ma Po Tou Fu (from Sichuan)
The Ma Po Tou Fu is a popular Sichuan-style bean curd with minced or mashed pork. The pork is stir-fried in a lot of sesame oil with garlic, green onions, ginger, hot bean paste and chilies. As for the garnish, there is chiu (wine), soya sauce, coriander leaves and tree fungi.
You may wonder why this dish is called Ma Po, literally meaning "hemp woman". The name may be derived from a story about a toothless old lady who had difficulties in chewing and had to rely on minced meat. However, there is another story which simply explains that it was invented by a woman who owned a restaurant named Ma.
Camphor-and-tea-smoked duck/Fragrant crispy duck (from Hunan)
Smoke the duck for a short while over camphor chips and tea leaves in a closed pan, then fry them all together afterwards.
Boneless Pig (from Yunnan)
The boneless pig originated in the central plateau of the territory. First the bones and meat of a huge lard hog are removed, and the thick lard layer enclosed in the skin is left. The lard is preserved in the cool, dry climate of the plateau. Wait until the skin is closed up again and wind-cured at last.
Across-the-bridge noodles (from Yunnan)
This famous dish is actually noodles that are not quite cooked. Then the noodles are poured into a bowl of soup to get it cooked. Be cautious that it should not be over-cooked at the beginning, or else the noodles will become too soft in the final process.
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