<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Feast Asia &#187; sichuan pepper</title>
	<atom:link href="http://feastasia.net/tag/sichuan-pepper/feed/" rel="self" type="application/rss+xml" />
	<link>http://feastasia.net</link>
	<description>Asian food, Asian lifestyle</description>
	<lastBuildDate>Sat, 27 Mar 2010 07:16:33 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Braised pork hock</title>
		<link>http://feastasia.net/food/braised-pork-hock/</link>
		<comments>http://feastasia.net/food/braised-pork-hock/#comments</comments>
		<pubDate>Thu, 19 Feb 2009 05:13:17 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[pak choi]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Shao Xing rice wine]]></category>
		<category><![CDATA[sichuan pepper]]></category>
		<category><![CDATA[star anise]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=932</guid>
		<description><![CDATA[What the Chinese name for this dish is, I still have to discover. Some say it is hong ba or hong ma but it appears that hong ba or hong ma is made with cut pieces of pork belly rather than a whole pork hock. In Chinese restaurants in the Philippines, this dish is known [...]]]></description>
		<wfw:commentRss>http://feastasia.net/food/braised-pork-hock/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Fish fillets with sichuan pepper and hoisin sauce</title>
		<link>http://feastasia.net/food/fish-fillets-with-sichuan-pepper-and-hoisin-sauce/</link>
		<comments>http://feastasia.net/food/fish-fillets-with-sichuan-pepper-and-hoisin-sauce/#comments</comments>
		<pubDate>Thu, 12 Feb 2009 08:54:04 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish fillet]]></category>
		<category><![CDATA[hoisin sauce]]></category>
		<category><![CDATA[sesame seeds]]></category>
		<category><![CDATA[sichuan pepper]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=706</guid>
		<description><![CDATA[<img src="http://feastasia.net/wp-content/uploads/2009/02/17-fish-fillets-hoisin-sauce1.jpg" alt="17-fish-fillets-hoisin-sauce1" title="17-fish-fillets-hoisin-sauce1" width="60" height="60" class="alignleft" />The original recipe, found in a cookbook (whose title I can no longer recall) more than a decade ago, uses pork and the dish is called Sichuan pork. The recipe is equally good with fish and boneless chicken.]]></description>
		<wfw:commentRss>http://feastasia.net/food/fish-fillets-with-sichuan-pepper-and-hoisin-sauce/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Ma Po Tofu</title>
		<link>http://feastasia.net/food/ma-po-tofu/</link>
		<comments>http://feastasia.net/food/ma-po-tofu/#comments</comments>
		<pubDate>Thu, 13 Nov 2008 18:06:29 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[fermented black beans]]></category>
		<category><![CDATA[sichuan pepper]]></category>
		<category><![CDATA[silken tofu]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=568</guid>
		<description><![CDATA[Spicy, salty, a bit pungent with a heady aroma, this classic and very popular Chinese dish from the Sichuan (Szechuan) province is a favorite with my family because it is both delicous and easy to prepare.

Get the recipe.
]]></description>
		<wfw:commentRss>http://feastasia.net/food/ma-po-tofu/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
	</channel>
</rss>
