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What cooks here have made, and the classics they come from.
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HunanChangsha stinky tofuBlack squares of fermented tofu, deep-fried until puffed and crisp, then pierced and filled with a sauce of chilli, garlic, soy and sesame oil.Tastes mostly fat and hotBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →
KoreanJapchaeGlass noodles of sweet potato starch, tossed with beef, mushrooms and vegetables — each cooked separately — in soy, sugar and sesame oil.Tastes savouryBe its first cook →South IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.Tastes hotBe its first cook →
KoreanJapchaeGlass noodles of sweet potato starch, tossed with beef, mushrooms and vegetables — each cooked separately — in soy, sugar and sesame oil.Tastes savouryBe its first cook →South IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.Tastes hotBe its first cook →That's everything for that word. The index stops when it runs out.