An experimental variation, necessary when you have run out of Chinese spices.
Make sure the tofu is not too soft so that it retains its shape.
Excellent way to add taste and acidity to fish.
A colourful, hearty dish.
The name is a good description for the dish, something which is not always the case with Chinese cuisine.
Spicy and tofu and fish? Count me in.
This is a simple soup, whose simplicity is its strength. Refrain from making it more complicated.
Using a whole chicken ensures there is more flavour.
Eggplants and szechuan pepper.
Cook twice to double the effort.