Meet this famous restaurant Ziranxian in Chengdu in Wuhou District. It is famous for the its namesake sauce: Ziranxian Sauce - some light red hot spicy oil, clear soup, chopped Thai style green peppers and red peppers (Xiao Mi Jiao "little rice pepper"). It has a jalapeño like taste unlike the red peppers that Sichuanese people traditionally consume.
Unlike Canton style wontons, Sichuanese wontons are noodle soup dumplings that are soft and silky. This is almost similar for Sichuanese style tofu fa ("tofu flower") which is also soft and silky and never deep fried as in Canton style.
Sichuanese wontons are served either "red" or "white/clear". Red refers to spicy, Hong You ("red oil") soup and white / clear Qing Tang ("clear soup") refers to a mild yet strong black pepper "spicy" flavor. The soup is usually a mild chicken broth or the boiling flour powder soup - a byproduct of boiling the wontons or other noodles.
Unlike Canton style wontons, Sichuanese wontons are noodle soup dumplings that are soft and silky. This is almost similar for Sichuanese style tofu fa ("tofu flower") which is also soft and silky and never deep fried as in Canton style.
Sichuanese wontons are served either "red" or "white/clear". Red refers to spicy, Hong You ("red oil") soup and white / clear Qing Tang ("clear soup") refers to a mild yet strong black pepper "spicy" flavor. The soup is usually a mild chicken broth or the boiling flour powder soup - a byproduct of boiling the wontons or other noodles.
Comments
Post a Comment