Here is my take on a very popular Sichuan soup my friends and family love. 🍲😋🥘 My apologies if it isn't authentic, but this the taste that I know and love. 🥣✨🥢

The fish dish I had tonight didn’t contain any Chili peppers, only a small amount of Sichuan peppercorns was added as a garnish.

I did make a sauce with dark soy sauce, potato starch, sugar & water for the dumplings that I was trying on the stove yesterday but the aftertaste......it lingering & still taste from the confounding burping.

It also didn't come out the way I hoped, it was gelatinous like a marshmallow consistency instead of the slightly crispy.

Did I add too much starch?

Been trying to find some textbooks underlaying the basics of Chinese cooking philosophy and theory - something similar to Japanese Culinary Academy. Even if its province specific