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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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19801862 No.19801862 [Reply] [Original]

>fresh chilies
>dried chilies
>pickled chilies
>broad bean paste (with a lots of chilies)
>sichuan peppercorn
>all together with a metric fuck ton of oil
what is their endgame? are their tongues all fucked up?

>> No.19801882

How else would you hide the taste of rancid bushmeat?

>> No.19801905
File: 443 KB, 860x573, sichuan_hotpot.jpg [View same] [iqdb] [saucenao] [google]
19801905

>t-this is gonna taste good guys

>> No.19801932

I don't understand how the Chinese aren't constantly diarrheaing

>> No.19801938

>>19801905
>t. black pepper is too spicy
It tastes delicious

>> No.19801941

I'm about as Sichuan as Sauerkraut but it's my favorite cuisine exactly for that reason.
Laziji may be my single favorite dish when done right.

>> No.19801948

he probably does it to please uncle roger
no one actually likes extremely spicy food

>> No.19802000

>>19801948
>no one actually likes extremely spicy food
Demonstrably not true

>> No.19802049
File: 120 KB, 942x693, Screenshot_20231014_225135_Samsung Internet.jpg [View same] [iqdb] [saucenao] [google]
19802049

>>19801862
its unbearably hot and humid there so the spice and oil does something idk

>> No.19802130

>>19801948
he doesn't even know who the fuck is uncle roger

>> No.19802139

>>19801905
Looks good
>t. magyar

>> No.19803352

sichuan chillies are not that spicy.

er jing tiao chillies are about 30k scoville

>> No.19803357

>>19801862
Why is the faucet running in all of his videos? Is this a Chinese tradition?

>> No.19803503

>>19801862
>no fake youtuber personality
>straight to the point
>clean editing
>extremely skilled and technical
>traditional, no western slop
>kills animals on camera
wang gang is /our guy/

>> No.19803510

>>19801905
what part of this am I supposed to actually eat?

>> No.19803529

>>19803357
constant supply of clean water to chuck in the wok or rinse stuff. it's running constantly so any contaminants or whatever get washed away and it stays cool. pretty wasteful but wok cooking everything is fast so they do it this way for speed

>> No.19803613

>cold noodles

I got addicted to this one Sichuan spot when I was living in Shanghai, it had these little bits of dofupi (tofu skin) and a spicy, peanuty fermented tasting sauce (bean paste based? But with a texture like really thicc soy sauce). So good. Never found another place that made them quite the same.

These days stateside, I do indulge in a little ant on the tree when I go Sichuan, it's my honorable mention noodle dish. Simple: thin rice noodles, chili oil, finely minced pork.
Sichuan is good, my second favorite after Yunnan food.

>> No.19803647 [DELETED] 
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19803647

>>19801862
>yfw you realize the asian faggots base their entire cuisine around smoe random ingredients the based portuguese brought them by boat
>yfw you realize it's the same for all cuisines that use tomatoes and peppers (like italian and hungarian niggers)

>> No.19804734

>>19803647
what ingredients are you talking about exactly?

>> No.19804750

>>19801932
Vegetables. Try them sometime anon.

>> No.19804904

>>19801862
Honestly, it's the best of asian cooking

>> No.19804966

>>19804734
New World Foods
>Potatoes
>Tomatoes
>Pepppers
>Chocolate
>Corn

>> No.19805075

>>19801932
They are. Look up laduzi

>> No.19805289

>>19802000
>no one actually likes extremely spicy food
white people be like