Haw Berries & Kumquats

Posts Tagged ‘spicy’

Zao Lajiao (Fermented Chili Pepper Paste)


Nothing says Guizhou to me like zao lajiao (糟辣椒), or fermented chili pepper paste. It exemplifies the best of Guizhou country cooking: homey, simple and bold in flavor. With a few slices of scallions and cloves of garlic, it can transform ordinary ingredients (cabbage! potatoes!) to a beautiful thing of complex spiciness. Zao lajiao has [...]

Poyanghu Dajiulou 鄱阳湖大酒楼

liangfen in clay pot

I’ve been a fan of Jiangxi food since visiting Nanchang Fandian (南昌饭店), the restaurant run by Nanchang (the provincial capital) government’s Beijing representative office. I had heard that Poyanghu Dajiulou, named for a famous lake in Jiangxi, was even better, but unfortunately, it took me nearly two years to come here – anything in Haidian is not exactly convenient for we city dwellers. I’m already regretting the wait.

Wushan roasts the entire fish 巫山烤全鱼

where's the fish under all those peppers?

No, Wushan is not a master chef who works out of his hutong kitchen, luring young Beijingers in the know to his grubby yet charming hidden restaurant¹. Straddling the Yangtze River, Wushan is the eastern gateway to Chongqing. And in Beijing, Wushan is associated with Chongqing-style roast fish, and Wushan Roasts the Entire Fish is the literally translated English name of an extremely popular local restaurant chain, Wushan Kao Quanyu (巫山烤全鱼).

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