Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
You can purchase Chinese five spice powder from quality spice purveyors, but for the best flavor it's best to make your own. Toasting the spices brings out their aromas.
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Although these pickles are Chinese in origin, they happily pair up with a burger.
The addition of Sichuan peppercorns, ginger, and red chile flakes adds complexity and polish to this versatile syrup. Drizzle it on pancakes, yogurt, and ice cream.
Got the winter blues? Bacon is the cure. Cure and smoke your own nitrate-free Sichuan-style bacon for noodle dishes, fried rice, braised beef, and this spicy cabbage stir-fry.
Wild fermented cabbage sauerkraut with sichuan spices add to crank the flavour up.
Making your own Chinese hot chili paste (la jiao jiang)which is perfect in Lanzhou pulled noodle soup. It's also great for spicing up a stir fry or as a dumpling dipping sauce.
Dried Moroccan-style preserved lemon peel and toasted Szechuan peppercorns—ground into a spectacular condiment.
Red Bean Paste is a great tasting Asian condiment. Fill pastries, make ice cream, or top savory dishes. And,it's easy to prepare.
Kumquats were made for this.
Chinese soy sauce chicken galantine with ginger-scallion oil.