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/ck/ - Food & Cooking

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17557317 No.17557317 [Reply] [Original]

Do all Szechuan dishes have the same ingredients?
I watch Chef Wang a lot and the food looks good, but the ingredients in his recipes are so repetitive.
>fresh chilies
>pickled chilies
>garlic
>ginger
>scallion
>szechuan peppercorns
>doubanjiang
>soy sauce
In pretty much every dish, do most Szechuan dishes have the same flavor profile?

>> No.17557320

All Chinese food is noodles, oil, and rotten meat.

>> No.17557326

>>17557320
>oil
I forgot that part, usually a massive amount of oil in Szechuan and Hunan food
I don't get the point, it's not like it improves the flavor

>> No.17557363

>>17557320
Every Chinese restaurant in the US cuts corners and serves up the equivalent of nuclear waste on a plate.
>mystery black garlic sauces
>oily and greasy
>cheapest cuts of meats and seafood sourced from who the fuck knows where
>produce is toxic shit covered in pesticides
>unhealthy cooking oils
>msg

FUCK Chinese food, there's a reason why Chinese males have the same body types as baby seals and Indian women. Fucking shits have 0 standards.

>> No.17557367

>>17557363
>Msg le bad

>> No.17557392
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17557392

Kill yourself, OP.

>> No.17557462

>>17557363
What flyover state are you from?

>> No.17557555

>>17557392
I never made this thread before

>> No.17557686

>>17557326
>Fat does not improve the flavor

what are you doing on a cooking board?

>> No.17557877

>>17557555
Doesn't posting stale copypasta get old? I mean, do you giggle yourself to tears every time you do it? It seems like such a waste. Why not do something original, or have you no personality of your own?

>> No.17557953

>>17557317
You can say this about any region.

>> No.17558255
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17558255

>>17557317

>> No.17559002

>>17557317
They are very similar and use very similar ingredients, especially the aromatics (ginger, scallion, garlic) and the "base ingredients" (starch, sugar, salt, soy sauce).
That being said however, chinese cooking is a lot of different cuisines, I often hear them referred to as flavor profiles. Stuff like the Málà flavor profile for szechuanese food and supposedly plenty of others. Basically chef wang focusses on a specific one of these flavor profiles.
I still don't quite understand which ones there are myself and searching for it isn't easy.
It's like focussing on a specific region and then asking why all food from there is so similar.

>> No.17559005

>>17557317
Can this guy even actually cook real edible food? Just because he's wearing a uniform and holding a spoon doesn't make him knowledgeable or skilled in culinary techniques.

>> No.17559098

>>17557317
>Chef Wang
What's his signature dish, Cream of Sum Yung Guy?

>> No.17559104

>>17557326
>oil
>it's not like it improves the flavor
/ck/ - Food & Cooking

>> No.17560483

Do all Louisiana dishes have the same ingredients?
I watch Isaac Toups a lot and the food looks good, but the ingredients are so repetitive.
>green bell peppers
>red bell peppers
>garlic
>celery
>onion
>black pepper
>cayenne pepper
>beer
In pretty much every dish, do most Louisiana dishes have the same flavor profile?

>> No.17560694

>>17560483
Do Louisiananians really..?

>> No.17561124

>>17559098
nice

>> No.17561355

szechuan is like one province in china so of course there are only certain specialties with not too much variety.

>> No.17561382

>>17559104
Do you see how much oil they use? They use way more than can actually penetrate the meat, it seems like it's there more so for decoration

>> No.17561385

Cantonese has a reputation for being bland but honestly it seems to have a wider profile of flavors and ingredients, especially if you include Hong Kong

>> No.17561406

>>17561385
Hong Kong food is pretty interesting, you get all the Cantonese classics plus food influenced by British colonialism

>> No.17561447

>>17561406
and food inspired by elsewhere in Asia like their curry brisket

>> No.17561482

>>17560694
It's "Louisianders"

>> No.17561541

Which regional Chinese cuisine do you guys like most? Szechuan looks the best to me but I can only handle so much spice.
I love the way it tastes but it gives me the shits

>> No.17561772

Has anyone here read The Food of Sichuan by Fuchsia Dunlop cookbook?
Worth the money?

>> No.17561812

>>17559002
mala is tasty and spicy but the peppercorns will make your tongue numb. It is a great flavor and want to get back to China sometime for it again

>> No.17561839

>>17561541
Xi'an

>> No.17561979

how much different does young ginger taste from regular ginger?

>> No.17562118

>>17561772
Yes.
Very worth the money

>> No.17563101

>>17561812
>but the peppercorns will make your tongue numb
Isn't that a good thing? I always took the numbing as an essential part of the experience.
>>17561772
>The Food of Sichuan by Fuchsia Dunlop cookbook?
Yes. Pirated it, then after seeing that it was good I bought a hardcopy.
>Worth the money?
Yes, especially since it's not that expensive, 25€ here, even cheaper in the anglosphere (~20$)