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Sichuan and southern China — widespread traditional snack Techniques

1 technique from Sichuan and southern China — widespread traditional snack cuisine

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Sichuan and southern China — widespread traditional snack
Chinese Braised Peanuts (Hong Shao Hua Sheng / 红烧花生)
Sichuan and southern China — widespread traditional snack
Slow-braised raw peanuts in a soy-spice master stock with star anise, cassia, dried chilli, and salt — cooked 1.5–2 hours until completely tender and infused with the braising aromatics. Served warm or at room temperature as a drinking snack (xia jiu cai) or as part of a cold platter. The braised peanuts are soft, not crunchy, and deeply flavoured throughout.
Chinese — Sichuan/National — Braised Snacks →