Thursday, May 22, 2008

Sichuan Crisp Calligraphy Brushes

I've been reading the new Fuchsia Dunlop book and I read that a master chef made a dish that looked like calligraphy brushes and a cup of ink. The brushes are actually a pastry filled with minced meat at the end of a bamboo stick and the ink is dipping sauce. I wish I could try it, but there are zero results on a google search. I could try and cook it at home and make a makeshift copy of it, but I don't know what the sauce is and I don't know how the meat inside is made. It sounds so good and so clever, but it seems that for the time being I can't get my hands on them. Maybe I'll someday go to China and seek out this chef/someone else who knows this recipe. Now to learn Mandarin...

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