I made it from three kinds of bones.

Beef, pork, chicken, and some veggies.

Recipe: https://cookingwithlei.com/kung-pao-chicken/

Created during the 1980s in Kuala Lumpur. Now a favourite lunch dish enjoyed by Malaysians of diverse cultures with vegetarian and halal eateries doing their own take on this symphony of spice and texture.

Interesting dessert I had in ShaXi, Yunnan. Ru Shan is a local cheese, like Mozzarella, but more pungent. Then they add apple strips.

Very tasty.

I love Chinese food and used to go every week to an authentic traditional restaurant in my neighbourhood to eat Szechuan chicken.

But now they have closed and I’m really missing my food. I have tried so many other restaurants but none have the same tasty Szechuan chicken.

It’s super spicy. Lots and lots of dried chili bits and fermented black beans. Absolutely no peanuts. It’s a bit oily also and absolutely addictive and so so tasty.

I’ve tried to make it at home for a long time but can’t seem to get the flavour down.

Does anyone have a guess on what the name of the dish might be and have a recipe?

Many thanks!!