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

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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.
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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.

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5 сен 2024

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Комментарии : 159

@weloveannanetrebko 4 года назад

My dad is a Sichuanese chef so I know Sichuan cooking and Fuchsia is the real deal. Her knowledge, expertise, insight is still refreshing and unique as she bridges Sichuan to the rest of the world. Love her, could listen to her talk about food all day

@alexhe7512 4 года назад

As a Sichuanese, I can vouch that she cooks way better than many many average Sichuanese (home) chefs, thanks to Ms Dunlop's pro training in the best Sichuanese cuisine academy in Chengdu decades ago!^^

@damianrhea8875 4 года назад

Alex He Yes. Not only her techniques are classic, her understanding and philosophy of Chinese food culture and Chinese culture in general are just extraordinary. It must have to do with her being classically trained in her former and cerebral academic background of Oxford.

@pct87 4 года назад

Eh, i usually prefer home chefs over professionals. With that said, she’s great and very knowledgeable.

@larswesterhausen7262 4 года назад

I love all her books and the way she explains the food, but here she was a bit too shy with the chopped chillies. Usually you'd fry and chop up at least two more handfuls of them to make the dish work.

@FtGFA 4 года назад

@@pct87 You've never been to a great restaurant than.

@pct87 4 года назад

FtGF you’ve obviously never had good home cooking.

@inesdelahoya2045 4 года назад

OMG !!! I’ve been being exposed to Fuchsia Dunlop in the English-language media for more than 10 years. She’s always been very impressive with the most correct and proper information about Chinese food and Chinese food culture. This is my first time seeing her in actions - WOW, her techniques here are CLASSIC !!! BRAVA !!! Yes, more CLASSICAL and correct and proper than ~96% of the so-called “Chinese food experts” out there today, including native and indigenous ethnic Chinese themselves ... Thank You So Much ! I am forwarding this video immediately to my many friends who respect and are into Chinese food.

@Abby-pb4jb 4 года назад

Please have this Chef on with more Delicious recipes and techniques.

@seriouseats 4 года назад

We have 4 more videos coming with Fuchsia! Stay tuned.

@454Casull 4 года назад

Serious Eats ohh music to my ears

@adnanroni 4 года назад

4 more videos woohoo!!!

@JamesCSLiu 4 года назад

You'll notice they're holding a copy of her newest cookbook, The Food of Sichuan. www.fuchsiadunlop.com/the-food-of-sichuan/ Worth getting. She has also done a couple of videos for Milk Street Kitchen, which also cover a few SiChuan cooking techniques.

@conorhughes6018 4 года назад

Yeah she's great. Like an English Auntie with kickass Mandarin

@bengriffin5146 4 года назад

We need more of Fuchsia! She is simply fantastic.

@teapot4two610 4 года назад

HOLY Cow! She speaks perfect mandarin, uses a cleaver, and likes málà. Definitely more Chinese than Chinese!

@matanbaranes3088 4 года назад

Bless you! you have taken my two most favourite cooking sources (Fuchsia Dunlop and Serious Eats) and made a beautiful fusion that somehow also has spicy meat. Pleassse have more Fuchsia videos! Best regards. Mat.

@masstwitter4748 4 года назад

Appreciate the fact that Daniel wore his blue worker’s jacket for this video - showing solidarity with the proletariat 😉. Really appreciate the video too - given how amazing, rich and varied Chinese cuisine is, there is a serious lack of high quality English-language videos around.

@KFCJones 4 года назад

I loved her reaction to his reaction to the scent of the sizzling chilies ❤

@vagabond8385 2 года назад

Fuchsia Dunlop is a gift to the world

@purplealice Год назад

Dear Fuchsia - you are one of my role models! I have several of your Sichuan cookbooks and I've been trying to make some of the food myself - I enjoy the mala flavor. I make chili oil and use it as a table condiment, and I just recently started working with Hunan sliced salted chilis. Yum!

@JD.......... 4 года назад

Literally JUST decided to go out to get Szechuan beef for lunch. Yum Factor is over 9,000!!

@Jm0417-s 4 года назад

we are so limited in most parts of the US on real chinese food. it's nice to have the basics of Sichuan flavors demonstrated

@eviesyd 3 года назад

Wooowwww!!!!!!!!!!!!! She’s a well trained !!!! Can definitely tell right away when she cuts the ginger in square !!!

@deltronzero9 4 года назад

this series is dope. im glad Asian food is getting proper representation in the west. More Fushsia Dunlop!

@chumbabingo996 2 года назад

OH MY GOD I LOVE FUCHSIA

@VikingAlec 4 года назад

Definitely add cilantro on top, beansprouts are a great accompaniment too.

@ChezJohn 4 года назад

That looks amazing, thank you for sharing this, and thank you Fuchsia. 👏👏👏

@unholylatency 2 года назад

It's the small details that really make this video stand out. The way she holds her knife, the oil added to the marinated beef slices. For English speakers this is an amazing introduction to a classic Sichuanese dish. One quick note however: there's a translation error in the video; it should be 刀口辣椒. The Sichuanese pronunciation of 辣 (la4) does sound like 海 (hai3), to be fair.

@DSesignD 4 года назад

Fuchsia is the Julia Child of Chinese Cuisine!

@T100ley 4 года назад

I love this dish, corner 17 in STL does a great job for anyone in the neighborhood!

@jimchen6236 2 года назад

I tried once. I’ll cook this tomorrow again.

@sophien9203 4 года назад

her chinese is pretty good ngl

@misterturkturkle 4 года назад

25 years in a country usually does that, at least with people that choose to learn like she did.

@purplealice Год назад

I almost can smell those spices sizzling!

@harryloo8544 4 года назад

If you're thinking of using less oil to make this dish. Don't. It won't be as good, in taste, smell and aesthetic. Of course, you don't drink the oil.

@MLDK-zn6zb 3 года назад

Hmmm actually i maybe disagree... Yes, the oil that you add at the end adds do much but without IT the dish od still very much delightful!

@krishnasreenivasan8522 4 года назад

Her book shark's fin and pepper soup is a classic.

@melissalee2365 3 года назад

This was one of the greatest things I ever tasted. Thank you.

@lingfengge6666 3 года назад

She knows more about Sichuan food than I do, although I grew up eating lots of Sichuan food.

@mrd9147 3 года назад

Oh my god.....just discovered this channel via a comment on andongs channel. This cookbook is on my wish list in the meantime I can watch happy days

@parikshah 4 года назад

This is amazing, more please.

@heartcooksbrain2 3 года назад

THANK YOU FUZZY DUNLOP YOUR COOKING LOOKS DELICIOUS AND YOUR TENNIS BALLS HAVE ALWAYS EXHIBITED UNIFORM BOUNCE AND SPIN, AT LEAST IN MY EXPERIENCE

@prstark1 2 года назад

"[T]he Sichuan flavor, dried chilies that are not overpoweringly hot, but have a lovely aromatic quality", and "[A] wonderful tingling sensation". This makes me smile. I have these chilies, and these descriptions that avoid the characterization of "hot" are baffling to me. If these aren't hot, I'd likely die from tasting the hot ones. 😬

@karenhearthart1491 3 года назад

her book was enlightening.

@raphael5844 3 года назад

Fuchsia is amazing! Thank you Serious Eats for bringing those incredible flavors to light. Could you please let us know what is the liquid used for the broth? Just water and cornstarch, or some kind of a stock? Thanks!

@ald4989 3 года назад

Wondering as well! So infuriating that there’s so recipe linked or anything

@MrDeadglim 3 года назад

The recipe book this is from simply calls for stock. Veggie, animal-based; your call!

@gander4872 2 года назад

Boil up some pork or chicken bones

@stephengoh5456 4 года назад

Fantastic! Love it. Thank you.

@GoldenDumpling 4 года назад

What was the cloudy liquid added @ 6:50? It looks viscous with decent sized bubbles sitting on top when it first appears @ 5:23. Since there is no recipe published to accompany this video, missing the name of an ingredient makes it difficult to even approximate making this recipe. For those that are put off by the oil, try using a healthy high oleic oil like avocado.

@seriouseats 4 года назад

It's stock!

@GoldenDumpling 4 года назад

@@seriouseats Thanks for the reply! I will definitely be trying to make this dish, and maybe pick up Fuchsia's book. After Spicy and Tasty closed down in Flushing, and then myself moving to Oregon, I've been missing a high quality version of this dish. If anyone has tips for a proper Sichuan restaurant in Flushing/NYC I'm all ears.

@victoriahollis3454 4 года назад

@@GoldenDumpling seriously the book is amazing it's beautiful the recipes are amazing I have all her books I love the way she writes

@BadHattie 4 года назад

@@GoldenDumpling I like Szechuan Mountain House or Guan Fu Sichuan, but admittedly I am no authority. Places in Flushing open and close so quick, sometimes.

@randyingrammusic 4 года назад

not exactly Flushing, but in College Point, Queens, Little Pepper is amazing!

@MLDK-zn6zb 3 года назад

Thank you very much! This video actually encouraged me to take a diferent approach to Asian cooking. Try a more authentic approach, which was very 'educational' for me. I enjoy this dish very much and tried different variantions of IT. Some are available on RU-vid, but anyway ... This video is extremely helpful in terms of explaining certain things to begginners. Thanks! ❤️

@matthiashaas2532 8 месяцев назад

really amazing!! which oil are u actually using for this sizzling effect in the end and in the beginng to fry?

@nikil9981 3 года назад

This chef knows much better than me. I am a chinese

@carltomacruz9138 4 года назад

I am impressed that the Mandarin term for numbing spiciness, málà, is used.

@arrchee8386 2 месяца назад

If the beef is tough, velvet it with a bit of baking soda... Or is that verboten with Sichuan cooking? I'm wondering if sierra or mock tender or bottom round sliced thin would work in this dish...

@javagreat89 4 года назад

扶霞真有文化

@joannedaniels7074 4 года назад

We are loving her food, and she is such a good teacher! One question, though: we are an alcohol-free household. Is there anything we can use as a substitute for Shaoxing wine that would respect the integrity of the dishes?

@bengriffin5146 4 года назад

In another interview, she said the Shaoxing wine is there to refine the flavors and would go ahead and make the dish without it.

@yb000 4 года назад

shaoxing wine is unpotable because of salt added

@cpa314 3 года назад

A dry sherry would work in a pinch

@joannedaniels7074 3 года назад

@@cpa314 dry sherry is alcohol

@joannedaniels7074 3 года назад

@@bengriffin5146 Thanks, Ben.

@fededepa1295 2 месяца назад

I do everything right but the meat end up being too tough to chow, even the better quality one. Any advice?

@overseastom 4 года назад

Anyone have any thoughts re using shaved steak for this, to keep the prep time down a little bit? I think it'd probably work quite well, but curious if anyone thinks otherwise...

@hedykarim3614 4 месяца назад

So what variety of. Dried chili’s?

@jedho8722 3 года назад

Where is the recipe?

@lifeguylifeworld Год назад

can u make this at home tho...

@chrisjohnson6482 4 года назад

Where can I find one of these knives? I've got a heavy western cleaver but I've always been interested in getting an agile chinese style one

@jennyfatfat1 4 года назад

Chris Johnson you can try chef knife to go website the have a good selection of clever, or any major knife brand like messermiser and henkle all have there version of the Chinese chef knife.

@chrisjohnson6482 4 года назад

@@jennyfatfat1 no like I said, I already have a western cleaver like henckles. I want a specific recommendation for a knife like in the video :)

@jennyfatfat1 4 года назад

Chris Johnson oh I see that I have no clue good luck searching

@chrisjohnson6482 4 года назад

@@p1ermonkey I'm looking for a specific recommendation for one that somebody had personally used and likes :)

@LostWraithSC 4 года назад

@@chrisjohnson6482 I have used this for a couple of years and it's great. The edge is a bit curved (but not as much as a western chef's knife of course) which makes it versatile for just about everything. www.tuocutlery.com/collections/fiery-phoenix/products/tuo-cutlery-fiery-phoenix-series-tc0702-german-high-carbon-steel-forged-7-inch-cleaver-knife

@christopher.j.m 2 года назад

what cut of beef is that...looks like a tenderloin, and those aren't cheap

@luke9822 2 года назад

Does anyone know which specific knife she uses here?

@nitashah0 2 года назад

Where can I find the recipe measurements?

@Mary-vf4yr 2 года назад

Can you please spell chanice knife name please

@UTeewb 4 года назад

Appreciate the video, but it is odd to not provide the recipe. Hopefully this doesn't start a trend.

@johnrobins131 3 года назад

Recipe is here:- appetiteforchina.com/recipes/sichuan-boiled-beef-fiery-sauce

@TheKubos911 2 года назад

What's the liquid used?

@houston34 4 года назад

这是风味人间上那位啊

@joerennard1 4 года назад

Is that Frank Pinello's brother?

@etherdog 4 года назад

What was the cut of beef used?

@bobbykeene12 4 года назад

My guess is a trimmed beef tenderloin since it was barley cooked and still chewable. You could probably use an eye of round but it might be too chewy.

@UKChat2014 2 года назад

what is the liquid she put in after adding all the spices?

@gander4872 2 года назад

Oil

@UKChat2014 2 года назад

@@gander4872 no the white liquid in the middle not at the end

@gander4872 2 года назад

@@UKChat2014 Stock. It looks like stock from boiled chicken or pork bones. Either would be good.

@UKChat2014 2 года назад

@@gander4872 oh ok

@gander4872 2 года назад

@@UKChat2014 you're welcome

@TheBreadTube 4 года назад

Daniel looks so awkward here, I’ve never seen him stand so quietly before.

@dgritzer 4 года назад

I was in the presence of a master! Gotta shut up and watch sometimes haha

@TheBreadTube 4 года назад

@@dgritzer I respect that, I was watching too!

@matthewmaclellan 4 года назад

@@dgritzer Your reaction to the sizzling was so great. I didn't find anything about the video awkward!

@BadHattie 4 года назад

She really is the best known Western writer on Chinese cuisine. Her cookbooks are fantastic.

@tafarixx6512 4 года назад

@@dgritzer My man is getting cultured lol. Would love to see the Serious Eats team reaction to some Chinese chefs wok wielding abilities

@Nicolas-cl1gq 7 месяцев назад

Daniel looks like a plumber in that uniform lol

@abreck123 4 года назад

That dude looks hungover as hell!!

@openskies11 4 года назад

I don't see that. I don't know what you're talking about.

@waynewayne377 4 года назад

....dynamite Kenji............ww...

@guzzopinc1646 Год назад

Chinese people can tolerate ingesting a crazy amount of oil...

@txterbug 2 года назад

I like it but then you’re eating all of the gross stuff that cooks off the beef

@deejaykaydee 4 года назад

Take off your jacket, dude

@Klingenschmied 4 года назад

I think she forgot to add the Szechuan pepper. At what point would you usually add it?

@bradcarr1606 4 года назад

It was part of the chopped up chillies that she put on top before hitting with the oil.

@itsmederek1 4 года назад

Honestly kind of annoying she wouldn’t let seriouseats publish the recipe.

@ManderSeis 4 года назад

That bowl is like 50% oil

@kirayamato080300 4 года назад

Well yea you're not supposed to actually eat the oil. You fish the meat and veg out of the bowl

@meijikenbootes 4 года назад

capsaicin is hydrophobic and oil soluble, so you'll need oil mostly to extract flavour.

@misterturkturkle 4 года назад

Actually thats mostly water. Its still oily but thats okay. You can eat just a little, and go back to colder outdoor work

@JD.......... 4 года назад

Yup you don’t have to drink all the broth mate

@misterturkturkle 4 года назад

@@JD.......... probably be really tasty on some udon tho

@u8myshorts 4 года назад

It burns on the way in; and it burns on the way out . That dude did not have a good time .

@tapp3r109 4 года назад

I eat spicy food every day, it never burns on the way out. I'm sure that guy had a great time. Not everyone has a weak stomach.

@Sheshe12345 4 года назад

Most of these steps she did are wrong！OMG！As a Chinese, I wanna Say this is not authentica or serious at all! Please hire a Chinese chief to do this dish!

@damianrhea8875 4 года назад

Aveeno Aveeno NO. Her techniques are FAR BETTER than the very majority of Chinese themselves today. She is NO garden-variety Chinese food expert. You have picked the wrong person to strike an erroneous argument.

@weloveannanetrebko 4 года назад

Being ‘a Chinese!’ doesn’t necessarily make you an expert in Chinese cooking. She trained at the Chongqing Culinary School formally and spent her life researching Sichuan cooking. I trust her knowledge more than yours. And my dad is a Sichuanese chef.