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ThaiKhao soiEgg noodles in a coconut curry broth with chicken or beef, under a tangle of crisp fried noodles, with pickled mustard greens, shallot and lime on the side.Tastes mildBe its first cook →VietnameseBún bò HuếThick, round rice noodles in a beef and pork broth sharp with lemongrass, deepened with fermented shrimp paste and reddened with chilli oil.Be its first cook →BeijingInstant-boiled muttonPaper-thin slices of raw mutton swished for a moment in plain boiling water, in a chimneyed copper pot over charcoal, then dipped in a rich sesame sauce.Tastes richBe its first cook →BeijingDouzhiA hot, grey-green, sour drink of fermented mung bean starch water, sipped with crisp fried dough rings and shredded pickles.Be its first cook →BeijingBaoduBeef or lamb tripe cut into strips, dipped in boiling water for a few seconds until just crisp, and eaten with a sesame-paste sauce.Tastes hotBe its first cook →
SichuanDan dan noodlesNoodles under a spoonful of crisp minced pork and preserved greens, in a sauce of chilli oil, sesame and Sichuan pepper.Be its first cook →SichuanChilli oil wontonsSilky pork wontons, folded small, in a pool of red chilli oil, soy, black vinegar and garlic.Tastes very hot, very rich and brightBe its first cook →SichuanWater-boiled beefTender slices of beef poached in a chilli-bean broth over a bed of greens, then heaped with dried chilli and Sichuan pepper and doused in smoking oil.Tastes hotBe its first cook →SichuanBobo chickenCold poached chicken and other morsels on bamboo skewers, steeped in a bowl of red chilli oil with Sichuan pepper, and paid for by the stick.Tastes very hot and very richBe its first cook →
SichuanDan dan noodlesNoodles under a spoonful of crisp minced pork and preserved greens, in a sauce of chilli oil, sesame and Sichuan pepper.Be its first cook →SichuanChilli oil wontonsSilky pork wontons, folded small, in a pool of red chilli oil, soy, black vinegar and garlic.Tastes very hot, very rich and brightBe its first cook →SichuanWater-boiled beefTender slices of beef poached in a chilli-bean broth over a bed of greens, then heaped with dried chilli and Sichuan pepper and doused in smoking oil.Tastes hotBe its first cook →SichuanBobo chickenCold poached chicken and other morsels on bamboo skewers, steeped in a bowl of red chilli oil with Sichuan pepper, and paid for by the stick.Tastes very hot and very richBe its first cook →That's everything for that word. The index stops when it runs out.