shui zhu niu rou

Unfortunately, it was too spicy for the locals and they had to tame it down and let the Sichuan chefs go. I hear it is fantastic, and I’ve been in touch with the lovely owners. Nombre de portions 4 portions. Niveau facile. Temps total 20min. - shui zhu niu rou This dish has its name in Chinese just means 'beef boiled in water'. I always love hearing from fellow lovers of Chengdu/Sichuan. Description: McCormick Szechuan Style Shui Zhu Niu Rou Seasoning (Water Cooked Beef) Edible method: (1) Cross cut 300g beef into thin slices (2) Mix McCormick Shui Zhu Niu Rou Seasoning with 2 tablespoons of water and make into a paste (A). When I’ve had this dish with tofu, it has been the soft/silken tofu. Do cut the chicken thinly so it cooks quickly, but don’t overcook it. Two dishes in one. The dish is satisfying, addictive and unforgettable once you taste it. There were many great Asian markets and restaurants to visit – Korean, Vietnamese, Thai and of course Chinese. Most of our recipes are easy. Thanks for your note. Halfway through their stay here I thought they might be craving some Sichuan food so, in the absence of huoguo ingredients, I decided to cook shui zhu niu rou. This is one of my faves that you’ve posted! 'Shui' means water. Hi Jon, Thanks again Taylor for the great new recipe. Niveau. I’d love to hear back about your own experiences with the cookbook. Hi Keili, When they first opened they had FIVE Sichuan-trained chefs and the food was fantastic. Fry with the remaining oil over medium heat until they lightly wilt. Also saves me a 20 mile trek out to the burbs! Sichuan chilli bean paste (Doubanjiang/豆瓣酱, aka spicy broad bean paste) is widely used in Sichuan cuisine and can be purchased in most Chinese stores. You’re lucky to have the great Chinese supermarkets in Houston. Tiempo total 20min. Rub and mix with hands until the liquid is absorbed. I use two types of Chinese dried chillies for this dish: 3. I especially enjoyed when my wife jumped a little as the chiles started loudly sizzling . Dan Dan Noodles (Spicy Sichuan Noodles, 担担面), Sheng Jian Bao: Pan-fried pork buns (生煎包). That excites me, because you never see those in the U.S. There’s a chefy, Sichuan-inspired place called Lionhead. lean beef (flank steak) Poziom trudności. Last time I tried adding some star anise and ginger to the shui zhu. Boiled beef slices in a fiery sauce. Can’t tell you how much I love this awesome story. You may use regular red Sichuan peppercorns or the green variety. It must have been very interesting to live in Leshan. Pour oil into the wok. Have you been to this restaurant and do you think Shui Zhu is equivalent? Shui zhu niu rou. One of the better comments I’ve ever received. I have yet to find a recipe for chicken, though… So, I’m simply wondering: can I just follow this recipe but substitute beef for chicken, or would you suggest that I adapt the recipe in some other way as well? Everyone lapped it up like we hadn’t eaten in days! I feel like I should pay you, since you’re by far my best recipe tester. Preparation time 10 min. Making the food can take you back! If you ever tasted it in China, you will crazily love the tenderness of the beef slices and shocked by how well they … Also, would you still cut the fish thin, or try to keep it in thicker fillets? Add salt, Shaoxing rice wine, dark soy sauce, egg, cornstarch and water. Sui Zhu Rou Pian (Water Cooked Pork Slices) Ingredients: 150g fillet of pork 1/2 tbsp corn starch 1 egg white 25g garlic stalk 1/4 tsp msg 50g beanstalk 5g tsp sichuan pepper 25g dried chillies pinch of sugar 1 tsp dark soy sauce 2 tbsp stock 1/2 tsp salt 1/4 tsp msg dash of ground white pepper 4 tbsp peanut oil for stirfrying. I cannot even begin to describe how good this dish was. I quite like. Sichuan cuisine owes its notoriety to the Hot-and-Numbing Flavor’（麻辣味má là wèi）, a powerful combination of chilies and Sichuan peppercorns. Dan Dan Noodles (Spicy Sichuan Noodles, 担担面) ». Remove from the heat as soon as no pinkness can’t be seen on the surfaces of the meat. (4) Add paste (A), stir fry for 30 seconds, then add 150g water, boil. Save my name, email, and website in this browser for the next time I comment. We carry premium and hard-to-find Sichuan ingredients. Salt and remove to a large serving bowl. Let me know if you find any gems! Thanks, Spike! Post was not sent - check your email addresses! I sure hope they reopen…. Check out the top Shui Zhu Niu Rou restaurants : Feng Shui Inn, Sichuan Village, Niu Che Shui and more. Pour the beef and stock onto the vegetables. I know both made me drool in anticipation of the tasty, tasty pain…. If I were to make this with fish, do I skip the marination with corn starch or keep it in? The kind of chili pepper you use is all-important to the heat level. Hi Taylor, thanks to your recipe for shui zhu niu rou I received the single greatest compliment I think a chef could ever be given. Coniunctio saporum capsici atque zanthoxyli, ma la  scilicet "pungens torpens", in hoc ferculo sentitur. Hi! Thank you for you beautiful writing and informative posts! Marinate the meat y’all! 'Zhu' means boil. The finishing bath in hot oil is a must. I love those street restaurants with the stews/braises and the cold dishes. I based my gong bao (kung pao) lotus root on theirs. Thanks for your informative and intriguing site! Your recipes help fill the void just a little bit. Can’t wait to make it on my own. I think you could probably cook it with chicken this same way. Fry over low heat until fragrant (do not burn). Pan Asian: Boiled Beef Slices In A Fiery Sauce (Shui Zhu Niu Rou) Sichuan, China. Whichever protein you use, do not overcook it, as meltingly tender texture is the goal. Add … I love Sichuan food, and fortunately we have a number of Sichuanese restaurants in Seattle. I particularly liked their version with fish and soft tofu. When my favorite Sichuan closed up here in Atlanta, I had to learn this dish – it’s my favorite and hard to come by, even in a restaurant crazy town like mine. The other day, I placed the frozen contents into a pot, added an extra handful of dried chilli and hua Jiao, and 2 cups of chicken stock to make a pretty darn good hot pot. My friend’s father made the best Shui Zhu Niu Rou I have ever had and I can’t wait to try your recipe to help cure my home sickness. 再见! Do not stir. After this, the usual rules of hot pot ingredients apply: throw in anything and everything that might seem like a good idea… beef, bacon, lamb, cauliflower, broccoli, potato, fish, mushroom, cabbage, tofu, beans, spring onion, leek, pumpkin, boiled egg, endless etc! Not sure how they are preparing the dish now, but I hope this recipe will scratch your itch for it. Difficulty easy. Heat up the oil in the wok (cleaned and dried) until smoking. Hi, love reading this blog, can’t wait to try this recipe! Hope it’s a success! Shui zhu niu rou (chilli beef) 3.9 (8 Bewertungen) Kostenlos registrieren. Hi, Wes. Bring to a boil and add marinated beef. It offers fresh, delicious and healthy Chinese homestyle cooking. But it otherwise looks and I’m sure might taste very similar. Serving size 4 portions. Nombre de portions 4 portions. Les lamelles de boeuf pochées et épicées水煮牛肉片 constituent un plat plutôt particulier dans la cuisine Sichuan. Wipe out wok, return to heat until just starting to smoke, add 1 tablespoon oil and heat until hot. Thank you! I am living in Germany and Chinese restaurants serving authentic food are incredibly rare over here, especially Sichuanese ones. just one question, the celery, is it Chinese celery? Facing heaven chilli (Chao Tian Jiao/朝天椒) which has a quite high heat level. The cooking method is surprisingly simple.… Difficulty. Preparation time. You remind me that it’s time to make it again myself. Those that require a little more time or cooking skills are rated medium or advanced. I recently had some friends from Chengdu visit me in New Zealand for 2 weeks. This detailed recipe shows you how to achieve the best texture & flavour. Sign up to be the first to read my new recipe & culinary inspirations! There are so many names of dishes I love but do not know the translation to yet (I am slowly learning Chinese). Sadly, I have never been to Seattle. Your email address will not be published. But this dish is definitely far from just fish cooked in water. Drizzle a little sesame oil to separate the beef slices and to add extra flavour. Difficulty. Fry over low … Pour oil into the wok. Czas całkowity 20min. Everyone gets a fresh, new set of sanitised utensils. Preparation time 10 min. Your email address will not be published. Closer to me, but smaller menu, pricier, and no water boiled beef. Shui zhu niu rou (chilli beef) 3.9 (8 évaluations ) Créer un compte gratuitement. Rub and stir with hand until all the liquid is absorbed. Schwierigkeitsgrad. I am currently living in Chengdu and trying to learn how to cook Sichuan food. Good luck! 1. Sichuan boiled beef (Shui Zhu Niu Rou, 水煮牛肉) Black pepper chicken stir-fry (黑椒鸡丁) Mantou (馒头), Chinese steamed buns. You may use any cuts of beef (except for some tough cuts for stewing dishes). Heat until hot, but not smoking. You might have also heard about 'Shui Zhu Niu Rou' which uses beef in place of fish. It unfortunately does not have doufu nao. Luckily I’m in Houston and there is quite a few large markets to get all the ingredients and restaurants if I’m feeling lazy. Das bedeutet "betäubend-scharf". Shuǐ zhǔ Niú Ròu gehört der má là-Richtung an. When its contents were spent and almost everyone was bloated, my friend Li Yan pulled the dish in front of her, wrapped her arms around it in a loving embrace and proceeded to use her spoon to drink all of the of the leftover soup. I’m glad it reminds you of Chengdu. Hi, I lived in Leshan south of Chengdu for a year and couldn’t believe how incredible the food was. Why not turn your back on turkey and the trimmings and awaken your mincepied tastebuds with something less boring instead? Thus, the only chance for me to experience the má là sensation on a regular basis is to cook it myself at home. Thank you for letting us know this, Chris! Shui zhu dishes go by many translations in Sichuan restaurants in the U.S.: water-cooked, beef in spicy broth, fish in red soup, etc. Hope you enjoy it, and thanks so much for writing! (3) Heat 8 tablespoons for cooking oil. I wish I could remember what restaurant that was, but that was a while ago and I just found its menu through Internet research. Here is the piece I wrote for The Tennessean when it first opened: Stilo huius ferculi conficitur et shuizhu yu, scilicet "piscis ex aqua bullita". They reopened in one of those newfangled hipster food halls. Wish I could post a pic, look forward to trying other things on the blog. . I don’t believe the traditional shui zhu niu rou contains lettuce but the Red Chilli version does, and I was trying to recreate this particular version one as far as I could. Arbeitszeit 10 Min. I actually feel homesick reading these recipes! I find that 1/3 cup is enough for authenticity, but you can use more for even more authenticity. You can make this recipe with good quality beef, pork loin, or mild white fish. Das chinesische Shui Zhu Niu Rou (gebrühtes Rindfleisch aus der Szechuan-Küche) ist wunderbar zart, voller exotischer Aromen und trotzdem unkompliziert zuzubereiten. Pour in stock/water. Hi Michael, The best-known variety is Pixian Douban (郫县豆瓣) which needs to be coarsely chopped prior to cooking. Though, coincidentally, a writer friend who lives there recently recommended a couple Sichuan places for when I do make it there. Serving size 4 portions. Sichuan chilli bean paste & chilli powder to spice up the broth. Transfer onto a chopping board. 27. I do indeed know Lucky Bamboo. Preparation time. As stated by the owners, this Chinese snack bar already exists for around 10 years now. All Rights Reserved. Shui zhu niu rou (chilli beef) 3.9 (8 évaluations ) Créer un compte gratuitement. Based on “Sichuan Boiled Beef(Shui Zhu Niu Rou)” and “Sichuan Boiled Pork(Shui Zhu Rou Pian)” of Sichuan cuisine, catering practitioners developed and created the modern version of boiled fish filet in Cuiyun, Jiangbei County of Chongqing (Yubei of Chongqing now). Simmer the beef, instead of violently boiling. Te wymagające więcej czasu i zdolności oznaczone są jako średnie lub zaawansowane. Chop small then set aside. One of my favorite renditions is shui zhu yu (fish) made with mackeral and soft, Chinese-style tofu. The poached beef in hot chili broth, or Shui Zhou Niu Rou, is a classic dish of the favor. I lived in Nashville for a few years and while I’ll always love the “Meat & Threes”, Princes & Hattie B’s hot chicken and some of the best BBQ in the world that I had there, it was discovering the worldliness of the cuisines Nashville had to offer as well. Shuizhu is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water boiled (meat)". Poziom trudności łatwy. Preparation time 10min. thanks in advance. Be careful not to burn them. But as you guessed, hotpot has a lot more going on in the broth. Remove to a cutting board to cool off, then mince with a knife into small flakes. Den här maten passar alldeles utmärkt nu på vintern när det blåser snålt runt knuten. A dish that has replaced mapu tofu as my new favorite. Klingt ja erstmal gar nicht so lecker, ist es aber. Most of our recipes are easy. Yes, preferably Chinese celery, but the Western kind is also great in it. In Sichuan, they use a medium-hot, 1- to 2-inch-long pepper such as a. And be sure not to overcook them. It contains white pepper, salt, meat tenderiser and corn starch. Vegan dumplings with spicy dipping sauce (素饺子) Sichuan Pepper (花椒): Your Questions Answered. Raciones 4 portions. Shui zhu is one of my all-time favorites. I test these recipes several times before I publish them, but it’s always reassuring to hear that they work for other people. I go to the spice market this weekend to find everything I can’t find in my local grocery stores. I’ll be home cooking it for the forseeable. Boil and saute cabbage (100g) for a few minutes. Thanks for sharing! Turkey Shmurkey; Boiled Beef Slices In A Fiery Sauce - Shui zhu niu Rou. The preparation of this dish usually involves some sort of meat, usually beef, which is then called "shǔizhǔròupiàn" or fish when it's called "shǔizhǔyúpiàn", chili pepper, and a large amount of vegetable oil. Niveau facile. It may fall apart a little when cooking, but it has such a great texture and fresh taste that it’s worth it. Hi, Hi Jim, Remember the silver packet above? Thanks a lot for letting me know. Have you tried it with fish fillets? I lived in Sichuan for two years and there’s been a whole in my heart ever since. Add oil, dried chillies and Sichuan peppercorns in a wok. I should also mention that people often add bean sprouts to this dish for a little more crunch. Sorry, your blog cannot share posts by email. Let us know how it goes! Wipe out wok, return to heat until just starting to smoke, add 1 tablespoon oil and heat until hot. In my opinion it adds some additional depth and richness. Cut the beef, against the grain, into thin slices (about 2mm). I’m planning to put together a Sichuan restaurant guide with reader help. You must be a big fan of shui zhu. Last modified October 11, 2019. Marinade 225 g de filet de… 1 head of celery (about 1 pond) 4 scallions, white and green parts. Pour the entire contents on top of the waiting bowl of vegetables. This was my third recipe and the clear winner. I’ve been pouring over your blog for the past hour and every dish here looks amazing! I always have so much to eat there in so little time. I love this website. Top the meat with the minced chilies and Sichuan pepper. Add celery and scallion strips and stir-fry until celery is beginning to soften and scallions are beginning to brown and caramelize. 26.06.2012 - Most Chinese food enthusiasts in Munich will most probably know the name Hanshe. Street dining at its best! Carefully pour the hot oil over the chilies and watch them sizzle. In a small saucepan, heat 1/3 cup oil until hot, but not smoking, about 250° to 275° F. Let it heat up slowly while you finish the dish. OK. You have done it. Do you possibly have a recipe for Malatang and/or Dou Fu Nao? I hope they reopen the original somewhere (as promised) before I get back to Atlanta. Beef Cuts Explained: Your Ultimate Guide To Different Cuts of Beef, If you find it difficult to slice fresh beef, put it into the freezer until. Your email address will not be published. I hope the shui zhu beef satisfies your craving. I often enjoyed going to Lucky Bamboo for a particular dish they called ” Sichuan Soupy Style Entree” with your choice of fish, beef or shrimp. Reusing the Shui Zhu Niu Rou soup is probably considered cheating, but it tasted like authentic huo guo, and I’m all for a quick win . You may use 2 cups of soy bean sprouts to substitute for the celery … Eines unserer absoluten Lieblingsgerichte – ideal und oft bewährt auch für Gäste – stammt aus dem leider nicht mehr lieferbaren Kochbuch “ Die echte chinesische Küche ” von Gräfe & Unzer: Gebrühtes Rindfleisch mit Chinakohl, Bohnenpaste und Sichuan-Pfeffer. La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes. Chilibönpasta finns att köpa i asiatiska butiker. Keep up the good work! The Recipe. I love that restaurant! In a bowl, mix the beef slices with the 2 teaspoons Shaoxing wine, 1/2 teaspoon salt and the cornstarch mixture. Preparation: Simmer until fully cooked (no pinkness on the surface). Required fields are marked *. Hand-pulled noodles (La Mian, 拉面), a foolproof recipe. Cook over high heat until it starts boiling. Manche sind etwas herausfordernder: und zwar jene, die als mittel oder fortgeschritten bewertet sind. In meiner losen “reloaded”-Reihe koche ich Rezepte, die aus den Anfangstagen des Blogs stammen und … Shui zhu niu rou (chilli beef) 3.9 (8 valoraciones ) Registrarse gratis. I’ll tackle The Cookbook’s hotpot recipe soon! So good I made it two days in a row. Boiled beef slices in a fiery sauce (shui zhu niu rou) Until I had more properly explored Szechuan food through restaurants, FD's book and other sources the iconic dish to me always was (and still is to some extent) the giant bowl of hellish-red stock and … Serving size 4 portions. Add ginger, garlic, Sichuan chilli bean paste and chilli powder. I need a taste of home.”. Die Küche Sichuans besteht aus verschiedenen Geschmacksprofilen. Most of our recipes are easy. I’m sure they have their own specialties as well. The goal is a velvety, tender protein. Här är ett recept på shui zhu niurou (flankstek från Sichuan) - perfekt att laga när man vill bjuda på något extra gott. Hi James, I’m trying that next time…. 06-02-2020 - Succulent beef and crispy vegetables seasoned with generous amounts of spices, Sichuan boiled beef is super flavoursome and addictive. Subsequently the ratio of chilies increased. If I’m using tofu, what type would be best to use? We’re really happy that people are still getting pleasure from our older recipes. Fry over low heat until fragrant. Datos: Q97016709 Esta página se editó por última vez el 23 sep 2019 a las 06:36. Shui zhu niurou – flankstek från Sichuan. This specific one reminds me of the soups they sold in Chengdu street restaurants which they brewed up in large pots… obviously it’s a different dish because it’s made differently and the one I had used pig intestines. But since I don’t get paid to blog, guess I’ll just pay you in “thanks.” I so appreciate your feedback! Czas przygotowania 10min. Delf’s recipe does not have the finishing touch of putting the peppers on top and pouring the hot oil over it, but imo this was the best part of the dish after the hot, cool/numbing flavor of the beef! I’m jealous of your living in Chengdu. Though my Chengdu friends will only give the Sichuan foods here a “It’s OK. Not good” rating, I still find it enjoyable (and still marvel at the truly magical and unique experience of ‘ma la’). And, of course, the sesame oil, garlic and coriander dipping tray is a must! Is this very different from the soup base used for 麻辣鍋? Total time 20 min. Put them into a mixing bowl. That is a great short-cut to hotpot! Preparation time. And, in fact, the recipes for shui zhu broth and hotpot are similar, so why not? Temps de préparation 10min. Thanks for writing! Turn the heat to medium. What I forgot to consider was the fact that they were both originally from Leshan and as such are both staunch chihuo! If in doubt, ask if it’s shui zhu (“shway ju”). It seems similar, but less complicated, and I think they often /look/ similar on the table. Great visual! I can’t wait to see the next one! This is what they do in Beijing's restaurants these days I heard!Star of the night is the innocently named Shui Zhu Yu (translate loosely to water-cooked fish), $12. My personal favorite, as spotted in Seattle: Swimming Fire Fish.” Would you be so kind as to tell me which Seattle restaurant this was? Garnish with celery leaves and serve. Thank you! Chengdu Challenge #3: Yu Xiang Eggplant (Yu Xiang Qie Zi), Sourcing Pixian Doubanjiang (Chili Bean Paste), Huang’s Words and Tian Mian Jiang Pork (Jiang Rou Si), Sichuan Mala Hot Pot, From Scratch (Mala Huo Guo with Tallow Broth), Sichuan's Naturally Fermented Pickles (Pao Cai), Cooking With The Godmother: Lao Gan Ma Black Bean Chicken. Shuizhu niurou vel litteris Sinensibus 水煮牛肉, scilicet "frusta bubula ex aqua bullita", est ferculum gastronomiae Sichuanensis quod ex urbe salinaria Zigong oritur. Choose dried chillies that suit your level of tolerance to spiciness. Those that require a little more time or cooking ability are rated medium or advanced. The dish was also – as the name suggests – much more soupy/had more broth than your recipe for Shui Zhu calls for. Thanks for your great comment! September 2010. Thanks for writing! BTW – I think this would be unbelievable with fish. I made this Sat night with friends and the complexity and depth of flavor was nothing short of amazing. After my friends and I had finished enjoying this Shui Zhu Niu Rou, I kept the soup by placing it in a plastic container and freezing it. Can’t wait to see your recipe! Thanks for sharing with us. Garnish with coriander and serve immediately with plain rice. The SHIC’s cookbook has several recipes for mala hotpot, so I’ll try to do that soon. I’m sure there are others in the more Asian-heavy suburbs. Those that require a little more time or cooking ability are rated medium or advanced. Większość naszych przepisów jest łatwa do wykonania. Niveau. Shui zhu niu rou (chilli beef) 4.0 (9 ratings) Sign up for free. thanks for sharing this and the other incredible recipes on your website. Shui zhu broth and mala hotpot do look similar, and do have similar ingredients. 2. Die meisten unserer Rezepte sind einfach. Put romaine lettuce and bean sprouts in the same wok. Thanks so much for the kind note. Sichuan boiled beef (Shui Zhu Niu Rou) is super tasty and addictive. She took the time remove her face from the dish and look up to say, “Sorry, I need to do this. Lower heat and gently simmer beef until just done. Dificultad. one question: In the article, you mention “Shui zhu dishes go by many translations in Sichuan restaurants in the U.S.: water-cooked, beef in spicy broth, fish in red soup, etc. My every move during preparation and cooking was scrutinized thoroughly, and verbal feedback was brutally honest. Heat wok until hot. 太谢谢你了! Shui zhu niu rou (chilli beef) Difficulty easy. 4. Dificultad fácil. Add beef piece by piece to avoid sticking. Sichuan style water boiled beef is one of my favorite dishes in restaurants. LISTEN to our family's food story at the Southern Foodways Alliance, Hand-Torn Flat Cabbage With Chinese Sausage and Garlic, Inspired by Manhattan’s Cafe China: Quick Sichuan Pickled Vegetables (Sichuan Paocai), Making Hong You #2: Crispy Shallot Chili Oil, Sour and Spicy Sweet-Potato Noodles (Suan La Fen) and a Spicy Girl Graduates, The three best cuisines in the world are Chinese, Chinese and Chinese~~James Beard. When oil is just hot, add whole chilies and Sichuan peppercorns and toss and toast until partially browned and super fragrant. Place minced garlic & chopped spicy topping over the beef. My favorite version of this dish is actually made using chicken instead of the more common beef or fish. Awww, thanks. As for restaurants, have you tried Mala Sichuan Bistro? Étant donné que le boeuf est bouilli dans un bouillon épicé mais dans cette région de Chine on utilise l’expression «boeuf bouilli dans l’eau» afin de se représenter la simplicité de ce plat. I would still coat the fish in a light dusting of cornstarch, but I would cut the fillets in large bite-size pieces. Please refer to my post “. Going to try it soon and will let you know. Link/Page Citation Okay, so tradition has its upsides, but as Rhodri Owen explains on the facing page, it can make us scoff the most ridiculous stuff. Your website has helped me a lot with that. Thank you, Jay! Jul 7, 2018 - Sichuan Boiled Beef (Shui Zhu Niu Rou,水煮牛肉) Recipe by the Woks of Life #chinesefoodrecipes Add marinated beef, one piece at a time. Pour it over the garlic & spices. Fish and tofu is my favorite shui zhu! Country Dough, in the Pike Place Market, apparently makes a fine guo kui, a Sichuan-style meat sandwich. Shui Zhu Niu Rou: Chinesisches gebrühtes Rindfleisch. Wipe out wok, heat until hot and add the stock, douban jiang, soy sauce and Shaoxing wine. Hi Christine. Temps total 20min. The result was really good. I wish it did! I actually just found this book on Taobao and am ordering it as a souvenir I know I’ll treasure for years to come. I just got an intense desire to make this dish again.

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