I was wondering if any of you guys know of any good books, websites, or databases that would have a good amount of detail or information on the different individual varieties of hot chili peppers that are used in Chinese cuisine. I’d be fine with information on chili peppers used in any of the recognized regional cuisines although I’m assuming some such as Hunan and Sichuan would likely have more than others.
I’m not sure if I’m just an idiot or terrible at searching for things online, but I’ve been pretty surprised at the lack of information that I’ve come across, with most sites referring simply to either the Tianjin (also spelled phonetically as ‘Tsin Tsin’ or ‘Tien Tsin’), the ‘facing heaven’ (chaotianjiao), or the Er Jing Tiao chili peppers. I’m not sure if the issue is that any relevant information would all be in Chinese (which I can’t speak or read) or what, but I’ve been getting foiled at just about every turn. I’ve checked online for what some English-language Chinese cuisine experts like Fuchsia Dunlop have to say and sites like http://ift.tt/199AXni and http://ift.tt/1hrlXy7 but I still haven’t found much and I’d love whatever info any of you might have! I keep reading articles that mention “the countless varieties of chilis used in Chinese cooking” so I just find it strange that I’ve only been abel to identify like 4 or 5. Anyway, I appreciate whatever help you have, thanks!
bon appetit
No comments:
Post a Comment