. Among all the chili peppers commonly used in Sichuan Cuisine, Facing-Heaven Chili Peppers is probably the most famous one. In Chinese, it is called Chao Tian Jiao (朝天椒). It contains a relatively high level of heat and at the same time is quite aromatic. When cooked properly, it can bring a vivid red color to your dishes. Withe superior combination of flavor, color and aroma, Facing-Heaven Chili Peppers are one of the most favorite chili peppers for many Sichuan cusine chefs.
At Chef Liu Houston, we use a lot of Facing-Heaven Chili Peppers to achieve and maintain the authencity of our Sichuan dishes. Our Facing-heaven Chili Peppers are imported directly from Sichuan China by our partner SNS Food LLC. You can purchase it from www.spicyelement.com.
You can also find many recipes from www.spicyelement.com with Facing-Heaven Chili Peppers.
Red Braised Mutton (Skin-on), 红烧带皮羊肉 in Chinese, is considered a delicacy in Sichuan Cuisine. In Chinese cuisine, the key to a successful mutton dish is to get rid of the unpleasant smell while keeping the unique taste and rich texture of mutton intact.
Traditional Sichuan Cuisine takes advantage of chili peppers and spices such as Sichuan Peppercorns and Star Anise to get rid of the unpleasant smell from the mutton.
Some may wonder why keep the mutton skin. A couple of reasons why Chinese like the muttion with skin. First, the muttion skin adds a layer of soft and flavorful tissue to chew on, which compliments the lean mutton muscles. Second, the skin, when cooked properly, has a rich flavor which is different from the muscle tissue. Last but not least, the skin is said to have plenty of protein. In China protein would not be easily disposed and wasted.
If you want to try this dish, please pay us a visit at 9398 Bellaire Blvd, Houston, Texas, 77036. Phone: 281-501-1840.
Red Braised Venison (红烧鹿肉）features venison stew from Texas using traditional Chinese cooking technique. The slightly spicy dish has strong aroma from the spices such as star anise, Sichuan peppercorns and cinnamon. The cauliflower and fresh Japaleno peppers create a balanced taste of vegetable and meat.
The vension is soft and quite soft and full of flavors. The venison texture is quite clear when your teetch cut through it. But at the same you are still able to appreciate the softness resulted from the 8-plus minute of pressure cooking. All in all, this dish just showcase how the traditional Chinse cooking technique could totally transform the food material into something you feel familiar and fresh at the same time.
Many dishes at Chef Liu Houston such as this exemplifies our capability to apply traditional Chinese cooking technique to the local food materials.
Chef Liu Houston has launched Alipay service - Now you can pay the bill in USD at Chef Liu using Alipay. Chef Liu will received the payment in US Dollars and Alipay will deduct the fund in your Alipay account in RMB. The exchange rate will be the official central parity exchange rate announced by China SAFE (State Adminstration of Foreign Exchange) on the transaction date.
From now till October 31st 2017, you will enjoy 15% of your bill (up to 50 RMB) if you pay the bill through Alipay at Chef Liu Houston. Each customer can only enjoy the discount one time during the promtion period.
We have collected over $180 for Harvey Relief. As planned, we donated to the local Sichuanese Association.
We also donated over 40 lunches for Houston Chinese Association for their volunteers of Harvey Relief.
As Hurricane Harvey is gone, Southeast Texas and Houston entered the stage of reconstruction.
Chef Liu Houston has actively joined in the reconstruction efforts. Fortunately our staff and our restaurant do not endure the adversities many fellow Houstonians are facing. During the Labor Day weekend, we are donating all sales proceeds of Braised Beef Tripe to help Harvery recovery of local communities. So far till the enf of Sept 3rd, we have collected $130 and will report back the final number after the close of Sept 4.
We are OPEN today!
To celebrate the passing of Harvey and show our gratitude to the nature &our customers we offer free Ice Curd (冰粉) for any party coming in our restaurant for lunch / dinner today! Till the supply runs out.
Just show this post to waitress.
Chef Liu Restaurant at 9398 Bellaire Blvd, Houston Texas starts to accept WeChat Pay. WeChat is the biggest Social Media app in China with over 600 million active users. Its mobile payment tool WeChat Pay has over 400 million users in China.
Here is the brief steps for WeChat Pay:
At Chef Liu Restaurant we are trying to make the payment process more convenient and as smoothly as possible for our customers. By introducing WeChat Pay, people with WeChat Wallet could pay the bill in USD using their RMB balance with the real time currency exchange and without any foreign currency transaction fee. Compared to the credit card payment, WeChat payment is more convenient, with less fraud risk, more cost-effecient and most of all, much more user-friendly.
We also start to accept Alipay as well.
Brown Braised Chicken (Huang黄 Men焖 Ji鸡) is a famous dish originated from Shandong province in China. The dish offers chicken braised with ginger, sugar, salt and other ingredients and with shiitake mushrooms. Sometimes the mushroom is replaced with potato. The major flavor of Brown Braised Chicken is salty with strong fragrance with minor sweet note. There are variations as it adapts to different taste preference - adding fresh chili peppers into the dish brings spicyness into the flavor combination. The dish recently becomes quite popular throughout China due to the wide acceptance of its flavor and the quick preparation of the dish.
At Chef Liu Houston, we offer Brown Braised Chicken dish based on its original flavors with no chili peppers at all. Here is the recipe for your reference:
1. Cut the chicken into small cubes (1 inch)
2. Add the chicken cubes, shiitabke mushroom, ginger slices into the pressure cooker
3. Add the Shengchubao Brown Braised Chicken Sauce and water (250g) into the pressure cooker and fully mix with chicken and mushroom;
4. Put the pressure cooker on stove with high heat;
5. Turn down to low heat after the steam comes out of the pressure cooker;
6. Wait for 8 minutes before getting the pressure cooker off the stove;
7. Get the mix out to a bowl and put onion slice and scallion pieces on top of the chicken
At Chef Liu Houston, the Brown Braised Chicken is quite special due to the following facts:
Squirrel Fish is a dish feature a beautiful de-boned fried fish peppered with crispy green peas with sweet and sour sauce.
Recipe with brief descriptions:
1. Gut the fish and clean it;
2. Cut the fish head and tail off and deep fry them for later use;
3. Cut the fish body to get 2 fillets and then cross-cut the 2 fillets but do not cut through the skin;
4. Bread the fillet and then fried it in the fryer;
5. Assemble the fish head, tail and 2 fried fillets in the plate;
6. Mix sugar, Chinese vinegar, ginger, minced garlic together and stir fry the mix in a wok;
7. Pour the mix onto the assembled fish in the plate;
8. Deep fry the green peas in a wok / fryer;
9. Peppered the crispy green peas on the assembled fish
Among these steps, there are several key steps:
1. De-bone the fish (cut the fish to get 2 fillets and then cross-cut the fillet without cutting the fish skin. This step is critical to have the beautiful visual as seen in the picture;
2. Bread the special cut fillets and deep fry it in the fryer or wok. this step is the key to keep the fried fish crispy while keep the tenderness of fish meat. The unique texture creates quite a sensation in your month;
3. Make sweet and sour sauce - this step compliments the visual and texture with the actual taste. To me this is the most important step as the taste always triumphs the visual and texture.
You could use many different kind of fish for this dish. In the picture above, the fish we used is a 2lb Tilapia fish. You can also use Bass, Asian Carp and other fishes. But the best weight should not exceed 3 - 4 pounds.
Here is another picture from a special angle. LOL
Chef Liu Houston just launched a new dish - the famour Mala Beef Jerky, which feature the world-renowned Spicy and Numbing taste of Sichuan Cuisine.
Our beef jerky is made from the grass-feeding premium quality Texas beef tenderloin. With the high quality meat, our chefs put into their passion into making the beef jerky. The beef jerky from Chef Liu Houston has the following characteristics:
1. Super Spicy - spicer than most beef jerky in the market. We use the Stars-in-the-Sky chili peppers we import directly from China. This special kind of Chili Peppers contains high dose of heat but still remains very savory;
2. Soft - softer than most beef jerky in the market. It won't cause any issue with your teeth. You can bite into the jerky without worrying the meat stucks between your teeth.
3. Multiple layers of taste - Besides spiciness and numbing impact, you actually can tell other tastes apart from the Mala combination. After the initial intense impact of Mala, your tongue can actually feel little bit of sweet and slightly sour.
To make this beef jerky, here is the brief steps:
1. Cut the beef tenderloin in a special way - according to the direction of mucsles
2. Braise the beef cubes in a broth with multiple spices including star anise, cinnamon, and other spices;
3. Deep fry the braised beef cubes - do not over fry it as it will harden the beef too much.
4. Add chili powder, Sichuan Peppercorn Powder and Sesame and fully mix with the beef cubes
5. Ready to serve
Beside the Mala taste, we also make Five Spices Taste beef jerky. You can get the beef jerky in the restaurant along with other dishes. You can also order it from the Etsy account of our partner Spicy Element.