https://www.scmp.com/rss/328138/feed Chef and writer Jenny Gao was born in Chengdu, Sichuan. Now based in Shanghai, she's been published in Conde Nast Traveler, Epicure, Time Out, CNNGo, and has appeared on BBC's documentary "Exploring China: A Culinary Journey" and "Fresh Off the Boat", an award winning food show on Vice.com. en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com One of the markers of Sichuan cuisine is how varied and complex the flavor profiles are. It’s not just “mala”—spicy and numbing; officially, there are more than two dozen, stretching to include what the Sichuanese term “strange flavor”, an intriguing balance of sweet, savoury, spicy, nutty and numbing. It speaks to the ingenuity of Sichuan chefs that almost all of these flavor profiles can be achieved with just a few simple ingredients. For the past two years, I’ve been incorporating these... https://www.scmp.com/food/inside-spice-rack-chinese-chef/article/2157670?utm_source=rss_feed https://www.scmp.com/food/inside-spice-rack-chinese-chef/article/2157670?utm_source=rss_feed Tue, 31 Jul 2018 11:00:15 +0000