Sichuan salt (chuan yan) is just locally produced well salt, mainly from the city Zigong. Forgot to include in the newsletter, the book I cited was from 90s. Back then the recipes use mostly local ingredients. Although in my day to day cooking I just use normal kosher salt (or Alpensalz known in Germany).
Hey, this is very very unrelated but i’m beginning to think that Substack favors cooking content from me …am i losing my mind or do you get what i mean?!
What's Sichuan salt?
Sichuan salt (chuan yan) is just locally produced well salt, mainly from the city Zigong. Forgot to include in the newsletter, the book I cited was from 90s. Back then the recipes use mostly local ingredients. Although in my day to day cooking I just use normal kosher salt (or Alpensalz known in Germany).
Looks so yummy and versatile!! Also loved the lettuce family tree.
thank you!❤️
Loved this breakdown! Also currently studying the language and your writing helps expand my vocab and palate. Can't wait to try!
so happy to hear that! I wasn't sure if I include too much Chinese texts in my newsletters but glad that helps you 🥺
love the veggie dishes!!
thank you!
Hey, this is very very unrelated but i’m beginning to think that Substack favors cooking content from me …am i losing my mind or do you get what i mean?!
Like i know that you write about food…😅😅👍