New Sichuan Cuisine Classic - Jianghu Cuisine

Author: Peng Fayan
Publisher:
Publish Date: 2005-05-01
Features: [Eel Buddha Beads]: Clean the bloodstains from fresh eel meat and cut it into segments. Remove the stems from fresh Sichuan peppercorns and rinse them; peel the garlic; finely chop ginger and Yuanhongdou bean paste; cut the pickled red chili peppers into sections. Heat a wok over medium heat, add a little peanut oil until it reaches 50°C, then stir-fry the eel segments until dry and set aside. In the same wok, add more peanut oil until it reaches 50°C, then fry the garlic until golden. Add Yuanhongdou bean paste, Sichuan peppercorns, pickled chili sections, and ginger, stir-fry until fragrant. Add the eel segments, fresh stock, and salt, bring to a boil, then reduce heat and simmer until cooked. Thicken with cornstarch, add soy sauce and sesame oil, mix well, and serve.
“Jianghu cuisine,” like pop music, gains widespread attention once it becomes popular. Enthusiasts endure the hardships of travel just to try it. On one hand, it caters to the tastes of some people and occupies a certain market share; on the other hand, it disrupts the “tradition” and confuses the senses. The emergence of Jianghu cuisine on stage reflects, to some extent, the current trends in the culinary world. Its bold innovations, unconventional cooking techniques, and whimsical methods defy traditional rules. The dishes possess a rugged, unrestrained charm and a rustic, pastoral atmosphere, offering freshness and intense sensory stimulation, which have won the favor of many diners.
To meet the needs of consumers, we have compiled the book New Sichuan Cuisine Classics: Jianghu Cuisine, which details 200 dishes. These dishes feature bizarre cooking methods and widely incorporate techniques from other culinary traditions, such as cooking northern ingredients in southern styles, southern ingredients in northern styles, Chinese cuisine with Western techniques, and Western cuisine with Chinese techniques. This has created a diverse and distinctive culinary landscape. By optimizing and innovating traditional local and Jianghu dishes, we have introduced endless varieties, breaking free from the narrow focus on chili peppers, Sichuan peppercorns, and wild chili peppers. The innovative Jianghu cuisine of today not only stands up to fine dining but is also suitable for home cooks and ideal for night-time food stalls.