This article is part of a series of recipes suitable for the Medieval season of Lent during which all animal products other than fish were forbidden except on Sundays. I’ll be posting at least one Lenten recipe per week until Easter Sunday (April 4, 2010). Asian cuisine is a tremendous source of Lenten dishes. There [...]
Posts Tagged ‘Sichuan fish’
Sichuan Fish for Lent
Posted in Food History, Medieval Lent, Traditional Foodways, recipes, tagged fish, Lenten food, recipe, Sichuan, Sichuan fish on February 24, 2010 | 3 Comments »
