What is your opinion on the authenticity of this recipe, and also the pickling of chillies?
http://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/
>>7332091
>Caring about authenticity instead of taste
>>7332097
Its good to have a base line to compare new tastes to, especially if its not part of ones native cuisine.
>>7332097
I really don't give a crap about authenticity either. But I assure you that using key ingredients like Doubanjiang is going to taste much better than most simplified approximations.
>>7332287
I don't understand why people don't care about authentic recipes. Why else do you think the chinese families protect their recipes like gold bullion?