Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce | Serious Eats
Fuchsia introduces what is arguably Sichuan’s most famous flavor, known as málà, or “numbing and spicy,” via a recipe for Boiled Beef in Fiery Sauce from her book, The Food of Sichuan. It features the enlivening combination of Sichuan peppercorns and dried red chili peppers that produce a wonderful tingling… Continue Reading Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce | Serious Eats
- Posted on:
-
Author:
Serious Eats
- Categories: Sichuan cuisine
- Tags: Beef, boiled beef, chinese cooking, cookbook, cooking, daniel gritzer, fuchsia dunlop, Kitchen, mala, numbing, Serious Eats, sichuan, sichuan cuisine, spicy food, szechuan, wok skills
- 24 Comments on Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce | Serious Eats