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What cooks here have made, and the classics they come from.
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HuaiyangNanjing salted duckA whole duck, dry-salted with Sichuan pepper, brined, then poached very gently and served cold in slices — pale, juicy and delicately salty.Tastes rich and saltyBe its first cook →AnhuiWuwei smoked duckA whole duck, salted and spiced, smoked until bronze and then simmered, so it's smoky, savoury and tender.Tastes richBe its first cook →Uyghur and XinjiangBig-plate chickenChicken and potatoes braised with chilli, Sichuan pepper and green peppers, served on one huge platter, with wide flat noodles tossed through the sauce at the end.Tastes hotBe its first cook →SichuanMapo tofuSoft tofu in a fiery, glossy sauce of doubanjiang, fermented black beans, minced beef and ground Sichuan pepper.Tastes hot and richBe its first cook →
SichuanKung pao chickenDiced chicken stir-fried with dried chillies, Sichuan pepper and peanuts in a glossy sweet-sour sauce.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 →SichuanDry-fried green beansGreen beans fried until blistered and wrinkled, then tossed with a little minced pork, preserved mustard greens, chilli and Sichuan pepper.Tastes hot and richBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →SichuanChongqing chicken with chilliesSmall pieces of chicken fried crisp, then tossed in the wok with a heap of dried chillies and Sichuan pepper — you hunt for the chicken.Tastes very hot and very richBe 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 →
SichuanKung pao chickenDiced chicken stir-fried with dried chillies, Sichuan pepper and peanuts in a glossy sweet-sour sauce.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 →SichuanDry-fried green beansGreen beans fried until blistered and wrinkled, then tossed with a little minced pork, preserved mustard greens, chilli and Sichuan pepper.Tastes hot and richBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →SichuanChongqing chicken with chilliesSmall pieces of chicken fried crisp, then tossed in the wok with a heap of dried chillies and Sichuan pepper — you hunt for the chicken.Tastes very hot and very richBe 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.