Sichuan Cuisine's Dragon Gate Forum

Author: Che Fu
Publisher:
Publish Date: 2004-01-01
Features: Boiled in fragrant braising sauce and then mixed with spicy oil and seasonings to turn a bright red, the brain casing is as large as half a palm, thin like horn lamp sheets, and the translucent gelatinous body is very similar. In the mouth, it's spicy, numbing, fragrant, and flavorful—needless to say—and it crunches delightfully, making it extremely interesting. This is a famous snack specially made by the Hui people in Chengdu's Huangchengba. Its formal name is "Pengpeng Rou," while its nickname is "Liangtou Wang," later known as "Niu Feipian." When the stove is first lit and the cart is set up, a pot of snow-white milk soup steams hot. Those eager for the first bowl of soup have already sat on the stools, impatiently waiting. You can order a bowl of clear soup dumplings, a bowl of chives leaves noodles, or steam two ounces of rice. In the earthenware pot, pick two slices of pork heart, liver and meat, and a piece of meat with alternating layers of fat and lean. Pour over Wenjiang soy sauce, spicy oil, sprinkle a few scallion sprigs, and add a handful of sprout vegetables. With all the accompaniments ready, whether you sit or stand, eat delicately or casually, it's all up to you.