Spicy Sichuan: Russian student and Sichuan pickles

Make your eid memorable &... - Sichuan Chinese Restaurant

This classic Chinese technique is a key component in the preparation of meat and poultry across the entire Sichuan province. Ingredients including jasmine tea leaves, rice, flour and sugar are burned in a dry wok, creating a thick, fragrant smoke. 這種傳統中式烹飪技術，是四川省炮製肉類與家禽菜餚的關鍵元素。製作時，以香片茶葉、米、麵粉及糖為燻料乾燒加熱，直至芳香濃郁的燻煙冒出。 | Grand Majestic Sichuan