Where are the recipes????
Am I just not seeing them on my phone?
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I loved this article and the photographs, and wonder if Anthony's chili oil was inspired by Lao Gan Ma Spicy Chili Crisp, which is the top-selling málà sauce (numbing = má and hot = là), in China, made -- as is all chili oil -- by simmering chilies, Sichuan peppercorns, and spices in oil. It's the "crisp" involvement that sets Lao Gan Ma málà sauce apart from the rest, with the addition of crispy roasted soy nuts, fried onion, and fried garlic. As addictively celestial as Lao Gan Ma Spicy Chili Crisp is, it is indeed even tastier when you make it yourself, and the best recipe I've found for it is here: https://www.seriouseats.com/recipes/2018/04/homemade-spicy-chili-crisp.html. The recipe already includes crispy peanuts, and it would be easy to add ca. 1/4 cup (25g) each lightly toasted sunflower and sesame seeds at the end. I can’t wait to try an Anthony-inspired version recipe, and I can’t wait to see this movie.
9
Where can we eat this food in Los Angeles? In New York City?
Many thanks!
3
My wife is a Dongbei-ren (from Northeast China) and is also from Changchun. Dongbei food is often meatier and heartier than other Chinese cuisines. I’ve always thought it’s because of the harsh winters (it’s not uncommon for it to get to -10F), but my god is the food good. Her father made a chicken and mushroom dish for us once with a live chicken he got from the market, using nothing more than a wok and a stove burner, and it was one of the best meals of my life. He passed last year, but I still think about him and his cooking, which always included a great deal of love.
I was a little surprised to see the lack of fresh green onion and cilantro, along with some fermented yellow bean sauce (hopefully homemade), with this meal - that’s been a side dish of many a meal I’ve eaten there. My wife’s family grows green onions in pots indoors, in their flats, during the winter.
18
Love seeing all the dishes and stories behind them. Makes me very happy to see Northern Chinese culture and cuisine is making its way across the globe and gaining prominence in the U.S. A lot of Americans’ experience of any Chinese food is traditionally Southern in origin (fried rice, dim sum, sweet and sour sauces, drop egg soup etc), due to the make up of the diaspora. China isn’t monolithic!
27
Thank you for capturing so well the liveliness of the family and the loveliness of their meal. I really enjoyed this piece.
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