A classic dish from the province of Sichuan. Blocks of pork belly blanched in salted water, cooled down, coated with soy and deep fried. Sliced and sautéed with a good mix of leeks, wood ear, hot red chilies and Sichuan peppercorn with a subtle hint of garlic, ginger roots a fermented chili bean paste.
Celebrate summer with this delightful Japanese dessert! It’s a
Japanese wagashi dessert with kanten jelly, fruits, mochi, sweet
red bean paste, green tea ice cream and a good drizzle of black