Chengdu, Sichuan, China—From morning into the early evening, I was on my heels learning nine favorite family recipes. From crayfish to wriggling eels, I learned simple dishes and complex dishes. Jiǎng Yì (蒋毅) and his sister Jiǎng Lì (蒋利) proudly shared a feast of their family favorites. Not all of their dishes were easy to cook, but we learned those tricky ones too just in case any food explorers feel up for the challenge.
Tiáo Pí Huíguō (苕皮回锅, Twice-Cooked Pork Haunch)
Jiǎng Yì boasts knowing how to cooke eight styles of huíguōròu (回锅肉, twice-cooked pork). Jiǎng Yì teaches me tiáo pí huíguō (苕皮回锅, twice-cooked pork haunch), a variation made from pork haunch meat, long green peppers, and a chewy potato starch crêpe. A more typical huíguōròu is made with pork belly thus having two stratas of fat. Pork haunch meat has only one layer of fat.
I love to cook easy, homestyle recipes for family and friends. In this blog, you'll find stories and recipes I've learned from families in China and other parts of the world.