At Lo Dak Hei Limited, we believe that understanding the cooking techniques behind Sichuan cuisine enhances the dining experience. Sichuan cooking is characterized by its unique methods, which include dry-frying, water poaching, and smoking. Each technique contributes to the distinct flavors and textures that make Sichuan dishes so appealing.
Dry-frying, or gan bian, is a technique that involves frying ingredients in a dry wok before adding oil and seasonings. This method enhances the natural flavors of the ingredients, creating a toasty and fragrant effect. It is commonly used for vegetables and meats, allowing them to retain their moisture while developing a rich flavor profile. Our chefs utilize this technique to prepare dishes like dry-fried green beans, which are a customer favorite at our restaurant.
Another essential technique is water poaching, known as shui zhu. This method involves cooking ingredients in a flavorful broth, allowing them to absorb the rich flavors while remaining tender. Dishes like Shui Zhu Yu (water-poached fish) showcase this technique beautifully, as the fish is cooked to perfection and served in a spicy broth that tantalizes the taste buds. At Lo Dak Hei Limited, we take pride in mastering these techniques to deliver authentic Sichuan flavors.
