Trio of Chinese Noodle Soups

The Spring Festival or Lunar New Year, known commonly as Chinese New Year in the West, began last Friday. It’s a few years since Meg found Sichuan peppercorns piled high in the spice markets of Chengdu, Sichuan Province in China while on a trip to visit her son.

Meg carried a small package of those mouth tingling husks home to me in Chicago, and based on the principle that cooking whole spices low and slow releases their essential oils our Slow Cooker Sichuan Whole Spice Infusion was born.

The SOFI award winning blend makes a delicious trio of noodle soups, just what we’re craving to slurp right now while buried in the depths of an especially cold Midwestern winter. The snow has even made it to Texas in recent unprecedented turn in weather patterns! We hope there’s a little inspiration below to bring some Zen into your kitchens.

One Sichuan Multi-Cooker blend will make enough soup for 4-6 people. Choose from recipes including Chinese Chicken Noodle, Tofu Noodle, or Beef Noodle Soup. A soup for every palate.

Zen Moment

The color red is associated with energy, happiness and good luck in Chinese culture. Instead of gifts during Chinese New Year the children receive red envelopes with lucky money inside. This money is to help transfer fortune from the elders to the children.