Send noods

Thank you for sharing this with me

Ahh interesting! I've never come across it but am definitely going to seek it out next time. I've definitely been using a different variety this entire time lol. Hope I'm not doing Sichuan cuisine a huge injustice 😭

Thank you 😊 I haven't even eaten it yet as it's for my lunch. The first one I made for dinner last night was no where near as pretty 😂

Geez H Christ

Thank you for your response!

Alrighty then, let's see your fucking Michelin star creations, wannabe Gordon Ramsey?

I have seen non Sichuan style spicy doubanjiang from brands like Har Har so I always point out the broad bean labeling. The Sichuan broad bean variety is also referred to as Pixian doubanjiang. I've seen it offered in denser, less liquid consistency so it can be squeezed dry out of a pouch.

The comparison to Marmite really amuses me. I may need to try Marmite now!

The bok choy is blanched in boiling water for 30 seconds or so (the same pot as was used to cook the noodles}, just enough to heat and sterilise it but it still keeps nice and crispy. I usually only let the leafy part under water for a couple seconds so they don't turn too wilted.

Dude, this guy is a long time poster, and seriously, most of their posts are excellent. Became famous as the Jamon guy, when they made a 1000 different and delicious looking plates featuring an artisanal ham, with that doggo in each and every pic looking judgemental 😁😆😂 these occasional faux pas adds spice 😅

Potatoes look bland, the gravy/sauce was not sifted and/or stirred properly when flour was added, you can see the chunks. Could've saved it maybe if you strained it.

Having said that I'm not a food critic and would eat the shit out of it because I know how to put.my own salt and pepper on potatoes and the chunks don't bother me.

Is the bokchoy uncooked?

Send noods

No way. Not for a roast potato.

This looks lush. I feel like I can taste it!

Only person to mention the dog

Love the dog in the background 😂

Is that the dog's name?

I'm certain it is, as it is a brioche donut. This cafe just calls it a milk creme donut.

Please let me know your thoughts, even if it's personal preferences lol. This recipe has very much been tailored to my own tastes haha

Thank you for the write up this is awesome. Gonna give this a try very soon!

Thanks for the heads up! I've also seen it labelled a few different names here in NZ too which is why I included the pinyin as well as Chinese characters lol. I think often people get it wrong and buy doubanjiang instead of la doubanjiang. For anyone wondering, the "la" literally means spicy. If in doubt just search for the pot with those exact Chinese characters though, can't go wrong.

A little side note about la doubanjiang; if you're someone like me who loves the fermented salty umami goodness of marmite on buttered toast, then you can use la doubanjiang in the exact same manner lol. I usually try keep a little pot in the fridge for this exact purpose, it's delicious!

I mean, those potatoes could get you evicted in some towns too

OP, you get back here and explain yourself.

For anyone trying to buy the specific bean paste for Sichuan cooking, it's usually labeled as broad bean paste to distinguish it from the many other Chinese fermented bean pastes.