Cant decide.
I went to the massive Asian market yesterday and had a killer lunch at Lu Lu's. The shichuan stewed beef and wontans in chili oil with black vinegar were divine. I picked up a nice slab of some meaty pork belly and some yellow rock sugar.
Both styles are similar in ingredients but the amounts are different. DongPo uses a lot more cooking wine and the cooking technique is slightly different. Its steamed on a bed of ginger and scallions after braising. Im not sure if ive ever had it but ive had authentic HongShao Ru many times and i love it.
I went to the massive Asian market yesterday and had a killer lunch at Lu Lu's. The shichuan stewed beef and wontans in chili oil with black vinegar were divine. I picked up a nice slab of some meaty pork belly and some yellow rock sugar.
Both styles are similar in ingredients but the amounts are different. DongPo uses a lot more cooking wine and the cooking technique is slightly different. Its steamed on a bed of ginger and scallions after braising. Im not sure if ive ever had it but ive had authentic HongShao Ru many times and i love it.