Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce | Serious Eats

Fuchsia introduces what is arguably Sichuan's most famous flavor, known as málà, or "numbing and spicy," via a recipe for Boiled Beef in Fiery Sauce from her book, The Food of Sichuan. It features the enlivening combination of Sichuan peppercorns and dried red chili peppers that produce a wonderful tingling sensation. In the coming weeks, we'll release more videos showcasing some of the other flavor profiles she prepared in our test kitchen, so stay tuned—Sichuan cooking may start with málà, but it absolutely doesn't end there.

Full Story: https://www.seriouseats.com/2020/01/m...

You Might Also Like...
How to Make XO Sauce:    • How to Make XO Sauce | Serious Eats  
How to Make Tamagoyaki:    • How to Make Tamagoyaki | Serious Eats  
Kenji's Kimchi-Brined Fried Chicken Sandwich:    • Kenji's Kimchi-Brined Fried Chicken S...  

Subscribe to Serious Eats!
https://bit.ly/2BIlM59

Follow Us Elsewhere:
  / seriouseats  
  / seriouseats  
  / seriouseats  
  / seriouseats  

Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.