Fly’s Head?! Are you serious? I’ve heard people eating exotic food, but does Chinese really eat Fly’s Head?! Relax! It’s just to describe how the fermented dry black bean look like in the dish. It’s got a name to be remembered, and it truly lives up to its name. It’s so  delicious that you would never forget the taste after you’ve tasted it!!

Many people think this is a Szechuang dish because of its flavor, also because it’s always served at a Szechuang restaurant in Taiwan. However, this is a fairly new dish that was created by a Taiwanese chef about a decade ago. This Taiwanese chef went to Szechuang to learn authentic local food and opened a Szechuang restaurant in Taiwan after his journey. One day, he wanted to make a meal for his staff but didn’t have much ingredients on hand. He grabbed whatever he had in the fridge and created this dish. It was a huge hit, and everyone thought this should be on the menu. So he did! It became so popular that nowadays many Szechuang restaurants in Taiwan also serve this dish!

I don’t know if I should call this a Szechuan or Taiwanese dish. I think it’s a Taiwanese dish with Szechuan spirit?? However you categorize it, it’s a dish that, after one bite, you won’t be able to stop yourself from eating the whole plate!

Ingredients :
Marinated Ground Pork x 150g
Garlic Chive Flower x 300g
Fermented Black Beans x 1.5 tbsp
Minced Garlic x 2-3 cloves
Chopped Hot Chili Pepper x 2
Salt x 1-1.5 tsp
Ground pork marinade:
Chinese Rice Wine x 1tbsp
Shao-Hsing Wine x ½ tbsp
Sugar ½ tsp
Sesame Oil 1 tsp
Corn Starch x ½ tsp (optional)
Cooking oil x tsp

Fly's head ingredients_edited

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One comment

  1. Haha~ love this dish and love the name “fly’s head”, I’ve tried this dish so many times at different restaurants, have to say that this recipe is very authentic~ Thank you for sharing the tips!!

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