One of our dishes, fish head, simmered in chili oil. Lots of flavour. The key with cooking with chili is to make sure that the spiciness is not a screen to mask ingredients that aren't fresh. No, the fish was very fresh, and the sweet flavour of the meat comes through, even with the spices. That is perfect cooking. The red on top is chopped chili peppers, marinated. Really delicate flavours in fact, a good example of Hunan cooking. In contrast to Sichuan cuisine, which features peppercorns and numbing spices, Hunan cuisine has a lot of chili peppers, and chili oil. Spicy, but more subtle. Enjoyed in WangXiangYuan Restaurant, Shanghai.
DF
No comments:
Post a Comment