Chinese braised pork and broccoli
Pork second courses
I've been experiencing some serious nostalgia for Chengdu (my study abroad location in college) the past few weeks. First, it was our trip to the new Chicago gem, Fat Rice. I was transported back to China. I had to know how the chef created such authentic feeling and flavor. So, on a trip to the restroom I found the chef and quizzed him. Turns out, he studied cuisine in Chengdu! I was thrilled, and so felt reminiscent of the feeling of being back in China. <br /> <br />Next, it was the amazing article I found on Saveur.com. After perusing a few Szechuan recipes, I stumbled upon the article, Capital of Heat, by Matt Gross. He delves into the bold and spicy food culture of Chengdu, capital of the Szechuan Province. Much to my delight, he provided recipes and ingredient lists to bring those flavors to life. Check it out yourself if you want to stock up on ingredients.
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