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How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours (www.theguardian.com)
submitted 2 years ago by to c/cooking@mander.xyz
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[–] 7 points 2 years ago (5 children)

I know it's just a glorified advert, but it's an interesting read. Chinese Lay's flavours sound fascinating!

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  • [–] 3 points 2 years ago (4 children)

    Most chinese markets here in the US carry them, I really like the spicy hotpot and the roasted lamb skewer flavors.

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  • [–] 1 point 2 years ago* (2 children)

    Oh cool, do you get any of the fizzy/numbing/sweet flavours from the article? Also the rose one sounded hella interesting and I'd like to try beer flavour too- have you tried those?

    (I don't live in the US.)

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  • [–] 1 point 2 years ago (1 child)

    If you'd like to experience the numbing flavor and have a good Chinese restaurant nearby, I'd recommend ordering a dish called "mapo tofu". It's a numbing kind of spice that is quite different from traditional flavors of spiciness.

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  • [–] 2 points 2 years ago

    I cook with szechuan peppercorns a fair bit already, it's a really fun flavour.

    (Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it's so intense.)

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