Cumin beef 孜然牛肉

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 孜然牛肉



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

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Pickled (fermented) chopped chilli 剁椒

Duò jiāo 剁椒 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

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Dong'an Zi Ji 東安子雞

Dong'an 東安 = a county in Hunan provinceZi Ji 子雞 = young chickenDong'an Zi Ji is a very famous Hunanese dish, a spicy and vinegary chicken stir fry. Another name is vinegar chicken.This dish dated back to Tang Dynasty over 1000 yrs ago. Here is the story how it was created."On night a hungry customer walked into a restaurant in Dong'an, being very late almost everything was sold out. The owner

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Hunan hot & sour noodle soup 酸辣湖南粉

Hunan hot & Sour noodle soup is very similar to Sichuan hot and sour soup. This soup is not thickened with cornflour but rice noodles are added to bulk up the soup. Either serve this as soup with a meal or full meal on its own.Quick and simple recipe. This recipe is enough for 2 -3 as full meal, or 4 people as a meal with other dishes.Ingredients:150 -160g pork, cut into very fine slivers/

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