Comments on: Szechuan Fish – Suan Cai Yu https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/ Chinese Recipes and Eating Culture Sun, 01 Dec 2024 00:15:02 +0000 hourly 1 https://wordpress.org/?v=6.2.6 By: Wendy https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-3/#comment-1522590 Sun, 01 Dec 2024 00:15:02 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1522590 5 stars
We made this today! It was so tasty! Best Suan Cai Yu I have ever tasted!

]]> By: Elaine https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-3/#comment-1482699 Thu, 09 Mar 2023 00:22:34 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1482699 In reply to Burcu Yavuz.

Burcu,
Thank you so much. This comment really made my day. I use bass for this one.

]]> By: Burcu Yavuz https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-3/#comment-1479124 Tue, 14 Feb 2023 00:34:05 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1479124 Hi Elaine.

I’ve followed your recipes for years and deeply love your website. If you ever need help writing an English cookbook, please let me know.

For the time being, can you tell me what kind of fish you use in this recipe?

]]> By: Elaine https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-3/#comment-1319699 Mon, 10 Jan 2022 12:56:11 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1319699 In reply to Ian Shaw.

Currently I don’t tried to make tea smoked duck at home. But I will try in the new year.

]]> By: Elaine https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-2/#comment-1319698 Mon, 10 Jan 2022 12:55:32 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1319698 In reply to Ian Shaw.

Our Sichuan style pickled mustard green is quite sour while northern salt pickled version is not so sour. You can try to make pickled peppers or mustard green at home and try to use the homemade version.

]]> By: Andreas https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-3/#comment-1310049 Sat, 25 Dec 2021 00:25:42 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1310049 5 stars
This tastes great Elaine!

For me it’s hard to get the right kind of fish, that doesn’t fall apart while cooking. But even if it sometimes does it still is delicious.

Thank’s a lot for this recipe!
Andreas

]]> By: Ian Shaw https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-3/#comment-1290090 Thu, 25 Nov 2021 13:49:51 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1290090 I forgot to ask you before.
The most incredibly good Szechuian dish i have ever had was Teasmoked Duck.
Could you please publish a recipe? Do you think that I could make it at home?<

]]> By: Ian Shaw https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-2/#comment-1290088 Thu, 25 Nov 2021 13:44:49 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1290088 I have been using pickled mustard greens in small packets
but I find them not enough sour for this dish. I noticed that you
also recommended mustard and perhaps I should try to add more
sourness with mustard.

]]> By: Elaine https://www.chinasichuanfood.com/szechuan-fish-suan-cai-yu/comment-page-2/#comment-1230243 Fri, 16 Jul 2021 13:12:53 +0000 http://fd5.b5b.myftpupload.com/?p=5798#comment-1230243 In reply to Sue Melcher.

Sue,
Yes, I recommend adding egg white. Sorry I missed it in instruction.

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