3 Comments

I’m so excited to finally have this recipe - especially after trying it yesterday! The three temperature pouring technique is so interesting!

Expand full comment
author

happy that you approved!!

Expand full comment

As with Ruby above, kudos to you for explaining and codifying the ‘three-pour technique’ that seems imperative in the Sichuan version! I’ve only ever seen it detailed in Wang Gang’s YouTube cooking channel 😅

Also, is it traditional that there is no seasoning (i.e. salt/soy/sugar/msg) added?

Expand full comment