XidiTag Archive

This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband’s restaurant. Technique of poaching the tofu, prior to stir-frying, to freshen and tenderise was the wonderful effect of a lavish sprinkling of Sichuan-peppercorn powder. source

“Footsteps” series- This video provides a photographic tour of some locations in the southern part of Anhui Province. Enjoy! Photos by Peter Schmitt 2019 NOTICE: This content is provided for viewer’s enjoyment and this channel has never attempted to “monetize” the videos by receiving advertising revenue. It has always been… Continue Reading Footsteps: Anhui – China