Whew!
Pork dumplings in hot soup! That red is indeed suggestive of the flavors. The green is cilantro. Excellent. Whew!
The Jasmine tea is very good.
There is something in this soup I can’t put my finger on (lest it melt off). It is really hot, sour with some vinegar, but it isn’t suan la tang. Sichuan pepper for sure. Garlic: check! What is that?!? (Stoopid iPhone… makes sending these posts in a little tricky….)
Whew! My upper lip is sweating…
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since Sat., 25 Nov. 2006:
Could it be “chiltepin”? A Mexican tiny, round HOT pepper that is smashed to add to food.
and
Lemon juice? for tangy?
The Cilantro and Pork smacks to me of a Mexican dish called “Pozole”
Nice.
Think we would always agree in the food department.
If the menu ‘heat’ scale is one to five, I always ask for ten.
My dear husband maintains that if it doesn’t make him break a sweat, it isn’t hot enough!
That is certainly not the case for me. Just a little hint of heat is plenty. Now as for that lovely allium sativum . . . bring it on!
Hmm, sour – tamarind paste?
Isn’t tamarind sweet?
unripe tamarind is very sour and used for pickling. it gets sweeter but not very sweet.
at 12:14 pm Bea says:
“The Cilantro and Pork smacks to me of a Mexican dish called ‘Pozole’”.
pozole = hominy. Cilantro is a staple in most Mexican dishes
You did not make that, someone else did!
Whew, my tongue is burning just thinking about it. Have a wonderful time. Prayers for your safe travels and for your intentions.
That looks very good – which restaurant?
It looks awfully good.
Hi Father , bean sauce will give you that sour flavour , heat & sour flavour can be obtained with chilli bean sauce — my preferred brand of both is ” PUN CHUN ”
Pax et bonum .
From Our Lady`s Land of the Southern Cross .
Mariana,
Tamarind is most definitely sour!
Chinese, people, Chinese!
I’m in the Tibetan region of Sichuan this week and I could swear I had that soup at dinner last night!
Tamarind is a vegetable derived souring agent used in Thai cuisine. Souring in Chinese is often done using black vinegar.
If you’re looking for the name of a fiery red pepper used in Chinese cuisine, try “zhi tian jiao”. It is native to the Guangxi province and just a touch of it goes a long way!
I remember when I visited Chongqing (just east of Sichuan) and made a reservation for a ‘hot pot’ dinner, the first thing they asked was whether I was a local. I found out that this was for them to adjust the amount of spice they put in the broth used for cooking the meal. The broth that I got was RED and pretty much made my tongue numb, cleared my sinuses, raised my blood pressure, and made my lips burn all night. When I asked the waiter what locals got, he pointed out the neighbouring table where their broth was BLACK. I have little doubt my digestive tract would have survived that.
Reginald Pole
Actually hominy = “garbanzo” (a kind of maize) This garbanzo is added to the :
“Pozole” = Traditional Mexican posole (pozole), a broth rich soup made with pork, red chiles, and lots of add-ins like shredded cabbage, radishes, cilantro,
see picture. It kind of looks like Fr. Z’s “soup”
pozole.jpg
Fr. Z:
Chinese/Mexican/English ????
Somebody is copying somebody . I hope the picture I linked above comes out OK. It looks like your “soup”
I guess the link for the picture didn’t come out but here’s a link to LOTS of pozole pictures.
I vote for the 4th from the left as the one that looks the most like your Chinese “soup”
http://www.google.com/search?q=pozole&hl=en&client=safari&rls=en&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=nqtaUOCQK-KnigKQxICAAQ&ved=0CDoQsAQ&biw=1109&bih=638