Apologies for the delay in getting back on here for an update in some months. We are well settled into our life in Chongqing after a year and a half and loving it though S works more hours than he ever has and rarely does he have a moment to explore, let alone relax. I bring the adventures in to our home often though! Recently, making homemade Chinese New Year sausages which can be seen hanging all over the city now as we are only a week away from ushering in the Year of the Snake. Our lovely and kind
shifu Jiang shared his family recipe with us after we devoured what he gave us last year from his family stash. These are filled with Sichuan peppercorns and are meant to be steamed, sliced, and eaten whilst drinking cool beer to temper the fun tingling sensation from the
Hua Jiao (Sichuan peppercorns) which is an herb/spice meant to battle the effects of the damp weather here. If you want to see more pictures and a recipe go here to my work fan page on facebook :
Chinese New Year Sausage recipe and pictures.
Chongqing continues to amaze, inspire, and grow on us.
