The green beans are “dry-fried,” a Szechuan cooking technique that makes the beans very tender and keeps their fresh flavour and colour.
The beans are wok fried on high heat with very little oil until they start to blister.
Crispy outer coating (or crust) to the exterior of the chicken, and retaining juices in the meat. FacebookTwitterPinterestEmailGoogleLinkedin
This sweet and salty broth is made with chicken and pork broth and slow cooked with various cut fruit....
HUGE variety of skewers to choose from between delicious seasoned meats to even dessert toasted marshmallows. Perfect for sharing...
