Tyler Cowen: recommendation

Transcript context

…And I have to really insist quite forcefully that yes, we do want to eat the tripe or whatever it is. You do face this barrier. It’s not that they don’t want to give you — they’re not trying to keep them. It’s just that they’re worried that you might not like them. Many Chinese waiters and restaurateurs that I know in London have had the experience of Westerners ordering food and then complaining that there are bones in it or that it’s fatty meat, all of which are good things in China, and then complaining and making a scene. I think people are just — it’s easier. They often have language issues, so they want to give you something they know you’ll like. Tips for shopping for Chinese ingredients. In the West, let’s say this is either London or the United States. If I ask myself, “What are the core ingredients I would pick?” I’d pick four things. Ginger in storable form, a Sichuan sauce, green onions, and Sichuan peppercorns. Just my personal preference, but those are my four. You’re allowed four things as advice — not for yourself because you’re cooking at a much higher level — but to recommend to people such as ourselves for cooking, eating, enjoying Chinese food. What are your four or five picks that you can get in the West? I would get a Chinese brown rice vinegar, probably jinjiang vinegar. A really good soy sauce, which means traditionally fermented, and that would be a light soy sauce if it’s a question of light or dark. I would get a pure toasted sesame oil. I would get some Sichuanese fermented chili and fava bean paste, doubanjiang. I’m assuming that ginger, garlic, and scallions, they would have anyway.…

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