Crisp Beef

The name of this extremely popular dish translates as “two deep-fry, one Stir-fry, ” which describes the cooking method. It is eaten widely in Beijing, though, as with many historical dishes from China‛s capital city, it has been adopted by other parts of the country. This version, which I ate in Beijing just a few years ago, even makes use of a paste made from Sichuan peppercorns, a tasty example of ingredient interchange.