In the last several years, TCM has accumulated ample application experiences and achieved favorable clinical effects. Currently, clinical interventions for IgAN are limited, and many patients seek out alternative therapies such as traditional Chinese medicine (TCM).
My own YX pork has relied on chopped fresh red chilies, but clearly your seasonings take the dish in a different and I suspect more interesting direction.IgA nephropathy (IgAN) is a major cause of chronic kidney disease (CKD) and end-stage renal disease worldwide. It will certainly have the sauces I need. In any case, I’m very much looking forward to trying your version this evening - here in Columbus, OH, we have an excellent ‘omnicultural’ supermarket name Saraga which, by chance, is very near my house. Anyway, he is my touchstone for this genre of cooking, and I wondered if you knew of the book, and whether you have an opinion of it. This prompts me to ask, have you ever run across The Good Food of Szechuan, by Robert Delfs? I think he was a US graduate student in China in the 70s, unlikely as that sounds, and I’ve been using his book since 1982 - to the extent that my first copy simply fell apart (having already been partly melted by the sheer accumulation of sauce-splash…) and a few years ago I had to scramble to find a used one online. I’m happy to find your blog - I was searching for an alternative to my tried and true yuxiang jou rou, for a change. The other necessary supporting ingredient is dried wood ear mushrooms, also found only at Asian markets-and, as of 2022, at The Mala Market, in the delicate, premium cloud ear version. Celery has a distinctly different taste, but is a fine substitute. Ideally, the co-star with the lean pork is celtuce, also called asparagus lettuce, which is crisp and light and extremely delicious but available only in Chinese markets. The alternative is doubanjiang, and, specifically, hongyou douban, or red oil douban, the type of broad bean paste fermented with chili and mixed with oil, which has a bright-red color and taste that works exceptionally well in this dish. This is an ideal ingredient for people who eat gluten-free, as the pickled chilies contain no wheat, whereas most Sichuan sauces do. We sometimes are able to source paojiao at The Mala Market, but I have also found that you can make a very similar tasting chili by doing a short natural ferment of the dried erjingtiaochilies we carry. The chili component of the sauce for yuxiang pork is often paolajiao-long, red, pickled erjingtiao chilies-but they are usually next to impossible to find in the U.S. However the sauce originated as one for fish, so the name stuck for anything that later got favored with the same super flavorful sauce, such as this pork or the pinnacle of yuxiang- yuxiang eggplant. The yuxiang flavor has no fish ingredients, nor any fish smell or taste.
The literal translation of yuxiang rousi, fish-fragrant pork slivers, is just as misleading. But garlic does not dominate, it is just perfectly balanced with the slightly sweet-and-sour and the spicy chili element.
#Shan yu rou plus
It’s got the tang of dark vinegar just barely tamed by sugar, plus the trinity of garlic-ginger-scallions. To me, it is what sweet-and-sour sauce should be, but more intriguing and deep. It’s sweet-and-sour-and-chili-and-garlic sauce. But yuxiang is so much more than a garlic sauce. Yuxiang pork is often translated in the U.S. Chengdu Challenge #25: This Is Not Pork in Garlic Sauce
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