Fly's Head 蒼蠅頭 (aka Sauté Garlic Chive Flower with Pork and Fermented Black Beans)

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!


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 


asian food



Category_side dish

cooking chinese

Cooking Taiwanese

Fermented Black Beans

Garlic Chive Flower

Spicy food

Szechuan Food

taiwanese food

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