Posts from the ‘Sichuanese cuisine’ category

Foraging at Talldungen

Swedish adventures

We pulled the crayfish apart, sucking the juices from their heads and chomping through the claws, devoured their sweet flesh, deeply infused with the flowery scent…

The MSG controversy

If you’re paranoid about eating MSG, or just interested in the subject, you might like to listen to this American PRI discussion in which Dr Katharine…

Chinese winter meats

In the last month of the lunar year, the Sichuanese often cure their own meats: spicy wind-dried sausages, smoked bacon and marinated, wind-dried pork (酱肉)。I was…