Garlic Pork 蒜泥白肉 [Suan Ni Bai Rou]

"Suan Ni Bai Rou" is a cold dish with boiled fat pork cut in slim slices with garlic spicy sauce.

Photo:
山東小館 Les Delices du Shandong
88, bd de l'Hôpital
75013 PARIS
T 01 45 87 23 37
m° Campo Formio

Double Cooked Pork 回鍋肉 [Huei Guo Rou]

"Huei Guo Rou" is a pork dish, one of the best known Sichuan dishes with skin and fat pork meat boiled and stir-fried with vegetable and chili sauce.

Photo:
山東小館 Les Delices du Shandong
88, bd de l'Hôpital
75013 PARIS
T 01 45 87 23 37
m° Campo Formio

Spicy Tripe 香辣百葉 [Xiang La Bai Yeh]

"Xiang La Bai Yeh" is a spicy and crunchy appetizing cold dish with tripe, coriander, garlic, chili and sesame oil.

Origin: Hunana province.

Variety: mixed with chili threads, ginger threads, marinated chinese cabbage, green soybeans, mushrooms, bamboo shoots, carrot threads etc.

How to do?
1. Wash, boil an hour, clean up hard exterior of the cow tripe, then cut in slices or threads.
2. Cut coriander and other seasonal ingredient in threads.
3. Mix all with chili oil and sesame oil.

Where to eat?
Hunan specialist restaurant or occasionally any spicy specialist restaurant.

Photo:
山東小館 Les Delices du Shandong
88, bd de l'Hôpital
75013 PARIS
T 01 45 87 23 37
m° Campo Formio

Green chili Venison 杭椒鹿肉 [Hang Jiao Lu Rou]

"Hang Jiao Lu Rou" is a stir fired green chili with venison (deer meat) dish.

Origin: Beijing.
Variety: Venison could be stir fried with any other chili pepper.

Where to eat?
Any classic Beijing style or luxury northern chinese restaurant.

Photo:
Beijing Bai Jia Da Yuan 北京白家大院
Add: Su Zhou Street, No. 15, Haiding district, Beijing, China 中國北京市海淀区苏州街15号乐家花园内
Tel: +86 (0)10-62658851

Mapo Tofu 麻婆豆腐 [Ma Po Dou Fu]

"Ma Po Tofu" is a chili fried tofu (bean curd) with minced pork or beef's very popular spicy dish.

Origin: Sichuan province China.
Variety: fried with also garlic and fermented vegetable or different chili sauce, Sichuan pepper and black beans sauce.
Order: different degree of spiciness available by special order.

How to do?
1. Cut soft tofu, spring onion, garlic. Prepare potato flour or cornstarch with water.
2. Fry minced pork or beef with garlic, chili sauce, soy sauce, salt and other spices like Sichuan pepper, fermented vegetable etc.
3. Put in soft tofu, water or light soup. Mix tenderly.
4. Add liquified potato flour or cornstarch smoothly. Mix tenderly.
5. Add spring onion, remove from the pot or wok. Garnish with coriander if like.

Where to eat?
Any Sichuan specialist restaurant or in the majority of Chinese restaurants. Sometimes in Chinese influenced japanese restaurant can also find the variety of Ma Po Tofu rice or ramen.